This sweet-and-spicy steak stir fry recipe with tender steak, and crisp veggies like peppers, broccoli, and carrots is way better than your favorite take-out. A sprinkle of sesame seeds and green onions turn each spoonful into the perfect bite!
This saucy steak stir fry recipe with 6 types of vegetables is a hearty Asian-style weeknight dinner. Tossed with homemade tamari-mustard honey sauce for a bit of tang and natural sweetness, every bite is perfectly balanced. Served over fluffy jasmine rice, you’ll be swapping take-out for home cooking every time you crave stir fries from now on.
Why I Love This Steak Stir Fry Recipe
If Asian take-out is your thing, this comforting steak stir fry recipe hits all the right spots as far as flavor, versatility, and easiness.
- Quick. The stir fry and homemade sauce are ready in just half an hour!
- Asian-style. Savory tamari, spicy ginger, and sesame seeds give this simple recipe its classic Asian flair.
- Prep-friendly. Dinner can be served extra quickly if you get a head start on prepping the beef and sauce in advance.
- Better than take-out. You know exactly what’s in it, you can add more of your favorite veggies, and even swap the protein.
What You’ll Need
This is everything you’ll need for this steak stir fry recipe with homemade sweet-and-spicy sauce. Scroll to the recipe card at the bottom of the post when you’re ready to start cooking for exact ingredient quantities.
- Flank steak – You can also use skirt steak.
- Arrowroot powder – Feel free to use cornstarch.
- Grape seed oil – Go for olive, vegetable, or peanut oil if you prefer.
- Broccoli florets – Use fresh or frozen (thawed).
- Bell peppers – I used red and yellow, but any color works.
- Yellow onion – Red and white onions are okay as well.
- Carrots – They don’t need to be peeled if they’re well washed and scrubbed.
- Garlic – Fresh garlic and garlic paste are best. If you use garlic paste, use 1/2 tablespoon of it.
- Snow peas – Sugar snap peas are great swaps.
Sweet and Spicy Sauce
- Tamari sauce – Low-sodium soy sauce is a great alternative.
- Water – Feel free to use low-sodium veggie stock or beef broth.
- Ground ginger – 3/4 teaspoon finely chopped ginger works too.
- Spicy mustard – The labels usually say “spicy brown mustard”. It’s not the same as yellow American mustard or Dijon.
- Honey – Raw honey and agave nectar are best.
- Red pepper flakes – You can also use cayenne pepper.
Toppings
- Sesame seeds – Feel free to use black or white sesame seeds, toasted preferably.
- Green onions – Go for chives if you prefer.
How to Make Steak Stir Fry
Here’s a quick summary of the steps required to make this 30-minute steak stir fry recipe with fresh veggies. Don’t forget to check the recipe card at the bottom of the post for more detailed step-by-step instructions.
- Prep the beef. Add the steak and arrowroot to a large Ziploc bag. Seal it and shake well until completely coated. Set it aside.
- Brown it. Heat the oil in a large skillet over medium-high heat. Add the steak and cook it for 3-4 minutes or until browned on all sides. Remove it from the heat and set it aside.
- Cook the veggies. Stir the broccoli, bell peppers, onion, carrots, and garlic into the skillet. Stir fry for 3-4 minutes.
- Make the sauce. Whisk all the sauce ingredients in a small bowl until completely smooth.
- Mix it. Return the beef to the skillet, add the snow peas, and pour in the sauce. Stir gently until well combined. Cover the skillet for 2-3 minutes or until the sauce thickens slightly.
- Serve. Remove it from the heat and let it cool for 5-10 minutes. Serve the stir fry over rice. Garnish with sesame seeds and green onions. Enjoy!
Tips and Variation Ideas
You’ll be skipping take-out when you see how versatile this steak stir fry recipe is thanks to some easy tips and variations:
- Make it spicier. Add an extra 1/4 teaspoon red pepper flakes at a time into the sauce until spicy to taste. You can also add 1/2 tablespoon Sriracha instead.
- Use leftovers. Chop up leftover Crockpot Asian Meatballs or stir Beef and Broccoli Stir Fry into the skillet to reduce food waste.
- Swap the protein. Use chicken, pork, or turkey instead of beef for an easy variation of this recipe.
- Go vegetarian. Skip the beef and add 2 cups of extra-firm tofu diced into 1/2″ pieces for a vegetarian dinner. You don’t need to coat the tofu with arrowroot powder. Stir very gently so it doesn’t crumble in the skillet.
- More ingredients. Add 1 cup sliced cremini mushrooms, green beans, bamboo shoots, or sliced water chestnuts into the mixture for more flavor and texture.
- Prep ahead. Toss the beef and arrowroot powder, and make the sauce up to 2 days in advance. That way you reduce prep time during the week.
What Goes With Steak Stir Fry?
This steak stir fry recipe is great with my Instant Pot Jasmine Rice or Cauliflower Chicken Fried Rice. You can also serve it with my Asian Noodle Salad. For side ideas, make your favorite potstickers or my Air Fryer Asian Brussel Sprouts. Steamed edamames work too.
How to Store and Reheat
Make sure the stir fry is fully cooled before you put it away.
- Fridge: Place it in an airtight container for up to 5 days.
- Freezer: Transfer it to freezer bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge.
- To reheat it: Sprinkle it with 1/4 teaspoon water and microwave it in 20-second increments until warm. You can also use a pan over medium-high heat for 7-8 minutes.
More Ways to Enjoy Steak
- Cast Iron Cowboy Steak with Chimichurri
- Grilled Ribeye Steak
- New York Strip Steak with Balsamic Reduction
- Sheet Pan Steak Fajitas
Steak Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Beef
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This hearty, Asian-style steak stir fry recipe with crisp veggies and sweet-and-spicy sauce is an easy weeknight dinner.
Ingredients
- 1 lb. flank steak or skirt steak, thinly sliced
- 1 tablespoon of arrowroot
- 1 tablespoon grape seed oil
- 4 cups broccoli florets
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1 cup carrots, grated carrots
- 3 garlic cloves
- 1 cup snow peas
Sweet and Spicy Sauce
- 1/4 cup tamari sauce
- 1/3 cup water
- 1 teaspoon ground ginger
- 1 teaspoon spicy mustard
- 2 tablespoons honey
- 1/4 teaspoon red pepper flakes
- 1 tablespoon arrowroot
- Optional: top with sesame seeds and sliced green onions
Instructions
- Add flank steak to a large ziplock bag with 1 tablespoon of arrowroot. Toss around to coat and let sit.
- Heat a wok or large skillet to medium-high heat. Add grape seed oil to the pan and the beef. Cook for 3-4 minutes, turning to brown each side throughout.
- Remove beef from the pan and place on a plate.
- Immediately add broccoli, red pepper, yellow pepper, onion, carrots and garlic to the pan. Stir fry for 3-4 minutes. Stirring occasionally.
- In the meantime, to a small bowl add tamari sauce, water, ground ginger, spicy mustard, honey, red pepper flakes and 1 tablespoon of arrowroot. Whisk to combine.
- Add the beef back to the pan with the snow peas and add the sauce into the pan. Stir everything together. Then cover for 2-3 minutes and stir fry. Once the sauce is thickened you should be ready to serve.
- Serve the steak stir fry plain or over jasmine rice. Garnish with sesame seeds and sliced green onions.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 242
- Sugar: 11 g
- Sodium: 1411 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 51 mg
30 comments on “Steak Stir Fry Recipe”
Thank you for this recipe, it was delicious. I just had the stirfry on its own but put wholegrain rice with my husbands as he had trained his legs and needed some extra carbs. Very tasty
awesome, so glad to hear that Louise!
I just made this dish for dinner tonight and it was a hit in this house! My husband, who isn’t a big fan of Asian dishes, cleaned his plate and had to share some of his food with one of our cats. This same cat snagged a piece off of his plate and took off with it! So I’d say it’s a hit for everyone in this house.
hahaha… the cat cracks me up! So glad EVERYONE liked this recipe! Hurray!
Loved this recipe! Husband loved it to and he is so picky. He never eats green beans either and he ate them right up with this dish. Thank you!
Woohoo! Yeah for dishes that change those picky eaters! So glad you the hubbie liked it Beth!
Sounds super yummy. On my list to try. Only one question what can I substitute for coconut oil? My Hubby has severe allergy to coconut.
Awesome Stacey! You can definitely substitute the coconut oil with olive oil or canola oil if you’d like.
I can’t wait to try this. I’m going to make this tonight for the whole family. Sounds delish!
Awesome, can’t wait to hear what you think Karen! I hope you have a great rest of the weekend!
Wow! This looks delicious! Thank you for linking up to the Weekend re-Treat Link Party!
Thanks so much Shannon! Hope you have a great rest of the weekend!
Paleo seriously never looked so good!!! This recipe is gorgeous Krista! Can’t wait to try it! Added it to my meal plan for the week and Tuesday can’t come fast enough!
haha.. thanks Heather! I was surprised too once I started eating paleo, it really is still super tasty! Hope you like it girl!
Love this post Krista, we’ve been having such gloomy weather where I am lately too. We love stir fries and this one sounds fantatsic! Love all the veggies in here and your lil guy is too cute trying to sneak some of this away – although I don’t blame him – it looks delicious girl!
Luckily the gloomy weather was that one day, of course, when I’m trying to take pictures. The rest of the week has been beautiful! 🙂
Little man is always trying to swipe my food while taking pictures, I usually have to be super efficient and take my picks fast before those grabby little hands get in there. haha… THanks so much for stopping by Kelly!
Ahhhh yes, the life of a blogger! We have had so much snow and so many gloomy days this year….it is driving me crazy!! Your stir-fry looks delicious Krista, and I totally agree about the sauce…I love lots of sauce as well. 🙂
I know right! Why will mother nature not cooperate with us, doesn’t it know that us food bloggers need natural light! Sheesh! 🙂 Hope the sun comes out be you soon, I remember living in the midwest and it definitely even starts to effect your mode. Crazy… sun does bring in the sunshine in more ways than we think! 🙂 Thanks so much for popping in girl!
Hi Krista! This stir fry looks outstanding! I’m always looking for healthier dinner ideas, especially for weeknights. And I’m totally with you on the sauce! Its what makes a good asian dish, outstanding!! (I have yet to find a good cashew chicken recipe that even comes close to the sauce from our favorite asian restaurant.)
Stopping by from Show Stopper Saturday – as always, thanks so much for hosting! ~Erin
Glad I have another sauce fan! It really is the asian food secret, good sauce good food! 🙂
Oh… cashew chicken sounds delicious right about now, YUM! 🙂 Thanks so much for linking up each week Erin, always love your stuff! Hope you have a great start to your week.
Hahah that’s so funny. Your son helps keep things exciting :). Chasing the sun/light is definitely my least favorite thing about blogging. Because I work 9-5 I am limited to the weekends to get all my pictures and God forbid someone wants to hang out or go come visit during prime sunlight, I’m in panic mode. Or like right now when I have only the morning to bake and take pictures but it’s snowing like hell and doesn’t seem as if sun is in sight. Oh food blogger problems. Good thing is the food is always there looking so good and waiting for a bite…like this stir fry!!
haha… you seriously sound like me. Why something or someone throws off “my schedule” I don’t know what to do with myself. Thank goodness I married a man to help ground me and take a breather!
P.S. your photographer has been looking awesome lately! You must have learned some good tips at the Pillsbury thing you went too!
I absolutely love stir fry, it’s just so versatile and always tastes amazing. Your recipe looks and sounds fantastic. Those plates you are using are awesome by the way! Feel free to stop by my link party today, #OmNomNomFriday, and share your fantastic creations. Have a great weekend 🙂
Happy Blogging!
Happy Valley Chow
Thanks Eric! You are so right, stir fry is totally the most versatile dish ever! Thanks for the link party invite, I will stop by if I get a chance. 🙂 Hope you have a great week!
This looks delicious! I always forget to do stir frys!
Thanks Tara! I know, I do to. But they are seriously so easy, packed with goodness, and delicious! Totally need to start doing them more often.
Looks amazing! I love the fact that you make me want to eat healthy. Yummy!
Ah… thanks Melanie! I’m so happy to hear that, thats the goal. 🙂
Mmmm!! This recipe sounds SO good! We LOVE stir fry and I’ve been contemplating starting the Paleo diet. Thanks for sharing this recipe! We’ll definitely be trying it out!
Thanks Megan! It really is good for you. The only hard thing is the planning portion and that first week of getting use to know wheat. You don’t realize how much you eat it until you can’t have it. 🙂