Steak & Veggie Stir Fry Recipe

This is one steak recipe that goes a long way and makes for great leftovers! Whenever I cook with steak, I like to ensure it’s in a dish that’s “stretchable” and filling. What better way to do that then to mix it with a ton of vegetables, smother it in a savory marinade and serve it on top of a bed of white rice. This Steak and Veggie Stir Fry is versatile, delicious and actually fairly cheap. It’s a dream meal that you can have on a regular basis!

THE STEAK & MARINADE

I like to use flank steak because it cooks faster while still remaining tender. And because it’s so thin, it does an excellent job of absorbing the flavor of the seasonings and marinade. I used a light blend of garlic salt, black pepper and garlic powder during the initial step of browning the meat. And then poured on the showstopping marinade that’s filled with soy sauce, brown sugar, garlic and cornstarch. This is a combination I use a lot because the soy sauce and brown sugar have the most satisfying complimentary flavors. It’s hard to beat that delicious sweet and salty taste!

VEGGIES TO USE

For the vegetables I chose mushrooms, asparagus, bell peppers and onions because I wanted veggies that tenderize fairly quickly and that could really soak up the flavor of the marinade. You can get creative if you have different preferences. Broccoli and carrots would be an excellent choice as well, but they would require a slightly longer cook time!

After the steak and veggies are both tender, you’ll mix them together in the skillet and top with the marinade. It should take the marinade about 10 minutes to thicken up and give the stir fry a nice glazed look. Serve over rice if you want and voila! You can now dig in to a scrumptious, homemade steak & veggie stir fry meal that’ll keep you feeling full and satisfied. 😉

Steak & Veggie Stir Fry Recipe

Course: Main CourseDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories per serving

573

kcal

This Steak and Veggie Stir Fry is versatile, delicious and actually fairly cheap. Smothered in a savory marinade that makes it the perfect topping for white rice.

Ingredients

• 2 lbs thinly sliced flank steak

• 1 lb asparagus, chopped

• 8 oz sliced mushrooms

• 1 bell pepper, chopped

• 1/2 onion, chopped

• 4 Tbs olive oil (divided)

• 1 tsp garlic salt (divided)

• 1 tsp black pepper (divided)

• 1 tsp garlic powder (divided)

• 1/2 cup soy sauce

• 1/2 cup brown sugar

• 4 garlic cloves, minced

• 4 tsp corn starch

Directions

• Pour 2 tablespoons olive oil in a large skillet and heat on medium
• Add the asparagus, mushrooms, bell peppers, onions, 1/2 tsp garlic salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder to the skillet. Mix and cook for 10 minutes until tender
• Remove the cooked vegetables from the skillet and set aside for now
• Cut the steak into approximately 2-inch pieces. Add the remaining 2 tablespoons of olive oil and the chopped steak to the skillet
• Add 1/2 tsp garlic salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder to the skillet as well
• Mix and cook until the steak is JUST browned all around. Drain any excess grease/liquid and then mix the vegetables back into the skillet with the steak
• In a separate bowl, prepare the marinade by mixing the soy sauce, brown sugar, minced garlic and corn starch until well blended
• Pour the marinade into the skillet with the steak and vegetables and mix well
• Keep the heat on low-medium and simmer for about 10 minutes until the marinade thickens
• Serve over white rice if desired

Notes

• Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.

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