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    Home » Meat Recipes » Steak Stir-Fry

    Steak Stir-Fry

    Last updated: May 27, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    This very flavorful stir-fry is made with sliced top sirloin steak, bell peppers, and snow peas.

    It's the ultimate weeknight dinner because it's ready in less than 30 minutes, and leftovers keep well for several days in the fridge.

    Steak stir-fry served on a blue and yellow Chinese plate with red chopsticks.

    I love making this quick and easy stir-fry. Steak strips, onions, and bell peppers are quickly cooked, then flavored with a simple Chinese-style sauce. Sesame oil and sesame seeds finish the dish, rounding out the flavors and enhancing the presentation. This dish is pretty, flavorful, and quick.

    It's also one of those dishes where the leftovers are really good! So sometimes I double the recipe and use a wok or a huge 14-inch skillet to cook everything. I can then enjoy the leftovers for several days.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    Here's an overview of what you'll need to make this easy steak stir-fry. The exact measurements are listed in the recipe card below.

    For the sauce: Soy sauce (or a gluten-free alternative), rice vinegar, honey (real or sugar-free), and cornstarch. I almost always use light soy sauce in my recipes. The traditional sauce is extremely salty.

    Avocado oil: This neutral-tasting oil has a high smoke point, making it very suitable for cooking.

    Sliced top sirloin steak: You can splurge and use tenderloin instead - sirloin can be a little tough - but I usually opt for sirloin. It's delicious and much more affordable than tenderloin, and top sirloin is actually fairly tender.

    Vegetables: Onions, bell peppers, and snow peas. It's fun to use peppers in different colors. It makes this dish very pretty!

    Garlic and ginger: Mince them yourself or use the stuff that comes in a jar. I don't recommend using the powdered versions in this recipe.

    To finish the dish: Sesame oil and sesame seeds. You don't actually cook them, you just top the cooked dish with them.

    Instructions

    Making this steak stir-fry recipe is very easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Prepare the sauce. Mix the sauce ingredients in a small bowl and set them aside.

    Cook the beef. Next, cook the beef strips in the oil. Remove to a platter. Try not to overcook the beef - as mentioned above, sirloin can become tough pretty easily.

    Cook the vegetables. In the same skillet, cook the vegetables. Again, try not to overcook them. Stir-fry veggies should be tender-crisp.

    Add the sauce. Leave the vegetables in the skillet and add the sauce and the cooked beef.

    Finish cooking. Cook until the sauce thickens. Keep this step brief to avoid overcooking the meat and the vegetables.

    Garnish. Off heat, drizzle the dish with sesame oil and garnish it with sesame seeds.

    A photo collage showing the steps for making a Chinese beef stir-fry.

    Expert tip

    Like all stir fry recipes (such as this tasty pork stir fry with broccoli or this beef and broccoli), the part that takes the longest when making this one is prepping the vegetables.

    Once you have everything prepped, the cooking itself is a matter of minutes. So you should definitely prep everything in advance! Slice the vegetables and mix the sauce - because once you start cooking, you won't have time for any prep work.

    Frequently asked questions

    How do you make stir-fry beef tender?

    The best way to tenderize meat is with a marinade that contains vinegar. But if you use top sirloin strips and make sure you don't overcook them, in my experience the beef comes out tender enough. So I don't bother with marinating it.

    But if you wish, you can place the beef in a resealable bag, add a mixture of oil and vinegar (try 2 tablespoons of each), and refrigerate it overnight.

    Can you use steak for stir-fry?

    Yes! Ideally, you should use a fairly lean cut - you don't want big chunks of fat. So a ribeye steak, for example, is not suitable.

    On the other hand, while filet mignon would be excellent, it's a very expensive cut that should be enjoyed whole.

    I like to use top sirloin because it's lean, very flavorful, and not too tough. You could also use flank steak or skirt steak, but those are tough cuts and should be marinated.

    What sauce should I use?

    In this recipe, I use a simple sauce made of soy sauce, rice vinegar, and honey. The dish itself is flavored with garlic, ginger, and sesame oil.

    The combination of these ingredients creates a classic Chinese-style sauce, which is easy to make and very flavorful.

    Serving suggestions

    You can serve this stir-fry on shirataki noodles, cauliflower rice, or - if you don't mind the carbs - use the obvious choice, rice.

    Storing leftovers

    As mentioned above, the leftovers of this dish are very good. You can keep them in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power.

    Steak stir-fry served in a Chinese plate.

    Related recipes

    • Chicken Stir-Fry
    • Easy Korean Beef
    • Shrimp Stir-Fry
    • Pork Stir-Fry

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Steak Stir-Fry
    4.96 from 41 votes
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    Easy 30-Minute Steak Stir-Fry

    This tasty steak stir-fry is the ultimate weeknight dinner because it's ready in less than 30 minutes.
    Prep Time20 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Main Course
    Cuisine: Chinese
    Servings: 6 servings
    Calories: 342kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    Sauce:

    • 4 tablespoons reduced-sodium soy sauce (or a gluten-free alternative)
    • 1 tablespoon rice vinegar
    • 1 tablespoon honey
    • 1 teaspoon organic cornstarch

    Stir fry:

    • 2 tablespoons avocado oil divided
    • 1.5 lb. top sirloin steak cut into thin strips
    • 1 medium onion, sliced
    • 2 medium bell peppers cut into thin strips
    • 1 cup snow peas
    • 1 tablespoon minced fresh garlic
    • 1 tablespoon minced fresh ginger root
    • 1 tablespoon sesame oil
    • 1 teaspoon sesame seeds

    INSTRUCTIONS

    • In a small bowl, mix together the sauce ingredients. Set aside. 
    • In a large deep skillet or a wok, heat 1 tablespoon of the oil over medium-high heat. Add the beef and stir-fry for 2 minutes, just until no longer raw. Remove the beef to a plate using a slotted spoon.
    • To the same skillet, add the remaining oil, then add the onions and bell peppers and stir-fry until just tender, about 4 minutes. 
    • Add the garlic, ginger, and snow peas. Cook, stirring, 1 minute. Lower the heat to medium if the pan gets too hot at this point. 
    • Mix the sauce again and add it to the skillet, then add back the beef. Cook, stirring, until everything is well coated and the sauce slightly thickens, 1 more minute. 
    • Transfer the stir-fry to a serving platter. Drizzle with sesame oil and sprinkle with sesame seeds. Serve immediately.

    WATCH THE VIDEO:

    NOTES

    The best way to tenderize meat is with a marinade that contains vinegar. But if you use top sirloin strips and make sure you don't overcook them, in my experience the beef comes out tender enough. So I don't bother with marinating it.
    But if you wish, you can place the beef in a resealable bag, add a mixture of oil and vinegar (try 2 tablespoons of each), and refrigerate it overnight.
    Like all stir fry recipes, the part that takes the longest when making this one is prepping the vegetables. Once you have everything prepped, the cooking itself is a matter of minutes. So you should definitely prep everything in advance! Slice the vegetables, mix the sauce - because once you start cooking, you won't have time for any prep work.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Calories: 342kcal | Carbohydrates: 10g | Protein: 36g | Fat: 16g | Saturated Fat: 4g | Sodium: 460mg | Fiber: 2g | Sugar: 6g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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