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Steak and vegetable stir-fry recipe

Steak and vegetable stir-fry recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Sirloin steak

Cooked without oil in a non-stick pan, this beef and veggie stir fry with broccoli, sugarsnap peas and ginger is server over hot cooked rice.

3 people made this

IngredientsServes: 4

  • 100g broccoli florets
  • 225g sugarsnap peas
  • 1 red pepper, sliced into strips
  • 2 carrots, sliced into strips
  • 3 tablespoons water
  • 450g sirloin steak, sliced into strips, divided
  • 2 teaspoons grated fresh ginger, divided
  • 1 clove garlic, minced, divided
  • 120ml teriyaki sauce
  • 1/8 teaspoon crushed chilli flakes, or to taste
  • 320g hot cooked rice
  • 2 tablespoons coarsely chopped peanuts (optional)

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Place broccoli, sugarsnap peas, red pepper, carrots and water in a large nonstick pan. Bring to the boil, covered, over high heat. Reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
  2. Wipe pan with kitchen paper, then return to medium-high heat until hot. Add half of the sliced steak, half of the ginger and half of the garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger and garlic.
  3. Return all beef and vegetables to pan; stir in teriyaki sauce and crushed chillies. Cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

It was okay-27 Oct 2017

Steak Stir-Fry

Weeknights are busy, man. So whatever you're making for dinner must work with your schedule and satisfy your appetite. The first thing that comes to mind? Stir-fry. Our hearty steak-and-vegetable version won't have you cooking forever or force you to dirty every pot and pan in your kitchen.

1 bunch scallions, thinly sliced

2 tablespoons minced ginger

1 green bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 red bell pepper, thinly sliced

2 carrots, peeled and sliced into matchsticks

1¼ pounds flank steak, thinly sliced

Salt and freshly ground black pepper, to taste

1 tablespoon rice vinegar

2 tablespoons oyster sauce

2 teaspoons Sriracha, or more to taste

Cooked white rice or lo mein noodles, for serving

1. Heat the sesame oil in a large wok or sauté pan over medium heat. Add the scallions, ginger and garlic, and sauté until fragrant, about 1 minute.

2. Add the peanut oil to the pan. Stir in the onions, peppers and carrots, and cook until the onions are translucent and tender, 5 to 6 minutes. Add the steak and cook until it&rsquos almost fully cooked through, 4 to 5 minutes more.

3. Add the soy sauce, rice vinegar, oyster sauce, sherry and Sriracha to the pan and toss well to coat the meat and vegetables. Continue to cook until the flavors have melded, 2 to 3 minutes more. Season with salt and pepper to taste.

Recipe Summary

  • 1 pound fresh asparagus
  • 12 ounces top round steak, cut into thin strips
  • 3 tablespoons all-purpose flour
  • ¼ cup lite soy sauce
  • ¼ cup water
  • 2 garlic cloves, minced
  • 1 tablespoon dark sesame oil, divided
  • 1 tablespoon hoisin sauce
  • ¼ teaspoon dried crushed red pepper
  • 4 small carrots, cut diagonally into 1/4-inch-thick slices
  • 1 small red bell pepper, cut into thin strips
  • ½ cup sliced fresh mushrooms
  • 5 green onions, cut into 1-inch pieces
  • 2 cups hot cooked rice

Snap off tough ends of asparagus cut spears into 1-inch pieces, and set aside.

Dredge steak in flour set aside.

Stir together soy sauce, 1/4 cup water, garlic, 1 teaspoon sesame oil, hoisin sauce, and crushed red pepper.

Heat remaining 2 teaspoons oil in a large skillet or wok over medium-high heat 2 minutes. Add beef and carrot, and stir-fry 4 minutes. Add soy sauce mixture, and stir-fry 1 minute. Add asparagus, bell pepper, mushrooms, and green onions, and stir-fry 3 minutes. Serve over rice.

Vegetable Stir-fry: Omit round steak and flour, and stir-fry vegetables as directed above.

The right stir fry sauce is important

While the vegetables are cooking, I like to whip up a simple sauce from one of my many Stir Fry Sauces and have it ready to pour over the vegetables once they are slightly tender.

Allow the sauce to thicken and then serve the veggies over rice or pasta.

Which vegetables for stir fry in a wok

Regarding vegetables, we can vary. In general, I would say that the best vegetables are the ones that cook the fastest. All Asian cabbages are perfect for that: Chinese cabbage, pointed cabbage, even broccoliPeppers also work very well, as well as zucchini, carrots (finely chopped), celery, fennelOnions of course work very well, as in the famous Chinese onion beef.

On the other hand, long cooking vegetables such as squash, pumpkins, ball celery and other root vegetables are generally more difficult to handle in these kinds of recipes. It is possible but you have to master the cooking and cut finely enough not to end up with pieces of uncooked vegetables.

Vegetable Stir Fry

Stir-fry is one of the easiest dinner solutions! You can change it to suit your own tastes by adding or subtracting ingredients and adding your favorite sauce. Serve our Vegetable Stir Fry with a delightful side of brown rice and you've got a filling, meatless meal!

What You'll Need

  • 1 can (15 ounces) baby corn, drained and liquid reserved
  • 2 tablespoons light soy sauce
  • 2 tablespoons cornstarch
  • 1 teaspoon crushed red pepper
  • 1 / 4 cup peanut oil
  • 4 garlic cloves, minced
  • 1 bunch broccoli, cut into small florets
  • 2 medium bell peppers (1 red and 1 yellow), cut into -inch strips
  • 1 large onion, cut into wedges
  • 1 / 2 pound fresh sliced mushrooms
  • 1 / 2 pound snow peas, trimmed

What to Do

    In a small bowl, combine the reserved liquid from the corn, the soy sauce, cornstarch, and crushed red pepper set aside.

Before you get started, chop the scallions, ginger, and garlic. You’ll need them at your fingertips once you start cooking.

Next, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard in a small bowl. Set aside.

In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. (Blanching the broccoli ensures that it is perfectly cooked and bright green.)

Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.

Heat 2 tablespoons of vegetable oil in the skillet over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened.

Add the garlic, light-colored scallions, and ginger and cook, stirring constantly, until fragrant, about 30 seconds.

Return the broccoli to the pan and cook until warmed through, about 1 minute.

Add the reserved sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 30 seconds.

Transfer to a serving dish and sprinkle with the dark green scallions. Serve with rice, if desired, and enjoy!

What You’ll Need:

  • 1½ pounds thinly sliced round bottom steak (or skirt steak)
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 2 bags of frozen stir-fry vegetables (onions, snap peas, red peppers, water chestnuts variety)
  • 1 cup sliced mushrooms
  • Salt and pepper to taste

For the Sauce:

  • ¼ cup coconut aminos
  • 1 Tbsp. sesame oil
  • ½ fresh lime, juiced
  • ½ Tbsp. minced ginger
  • 1 tsp. onion powder
  • ½ tsp. salt
  • ½ tsp. pepper

Garlic Lovers Pepper Steak Stir Fry (and meal prep!)

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An ultra flavorful pepper steak stir fry for the garlic lovers! This is a great stir fry to meal prep for the week and store in containers so you can just grab and go!

Where my garlic lovers at?

Boy have I got a treat for you today! This has to be hands down, the most delicious stir-fry recipe I’ve ever shared with you! Pepper steak stir fry is the kind of meal you keep in your back pocket when you want something that tastes like Asian takeout but is quick and easy enough to throw together at home, not to mention a million and one times healthier than the stuff you get at the corner restaurant.

There are so many reasons I love this recipe. Starting with it’s healthy, loaded with protein, colorful, and pretty simple to make. Marinate the meat right before making it or on Sunday if you want this to treat you exceptionally well with all its garlicky glory. Make it Monday nights dinner (or Tuesday or Wednesday or Thursday) then enjoy leftovers as a meal prep all week long.

Just stop whatever you’re doing and think about this for a second: hot sizzling, colorful bell peppers tossed together with sweet, softened onions and seared tender steak bites, drizzled with an umami bomb of a sweet and garlicky brown sauce.

My gosh, my mouth is in heaven!

The first time I tested this recipe, I marinated the meat and popped it into the refrigerator thinking I’d put it together that evening. Plans tend to change pretty quickly around here on the weekend, and before we knew it, we were out the door on Saturday night while my marinated beef sat covered in the refrigerator. I ended up throwing it together for Sunday dinner.

If you saw my insta-stories you probably saw the hubby raving about the roasted garlic pot roast I’ve been recipe testing, so you know the man is serious about his garlic.

Usually, I’ll tell him what I’m recipe testing and the working recipe name so that I can prod him with a million questions once he’s had a few bites. Is it garlicky enough? Can I call this pepper steak stir fry? But did I use too many peppers? Does it taste like Chinese takeout? IS IT BETTER? What flavors can you distinguish? Seriously, on nights when we’re watching TV with dinner (yes we do that more than I care to admit), we’ll end up hitting the pause button every couple of minutes because I just can’t stop with the questions. 🙈

So imagine my surprise when all of my questions resulted in the same answer: Hun, this is sooo goood. < Insert hubby makes drooling face emoji here.>

Let’s put this pepper steak stir fry together:

  • The sauce slash marinade: here’s where it all starts. We’re going to prep the sauce with low sodium soy sauce, chicken or beef broth, oyster sauce, water, sugar, sesame oil, red pepper flakes, and cornstarch. Use a little bit of this to marinade the meat and then add the ginger and garlic to the remaining sauce. We don’t want to add the garlic and ginger to the beef because we’ll be cooking it on high heat and those ingredients will end up burning.
  • The beef: Okay, so here’s the thing! You can use a few different cuts for this. Thinly sliced top sirloin steak, flank or skirt steak will all work here. I suggest slicing the meat thin, on the biased to help it tenderize and cook up super quick without drying out.
  • The veggies: a couple of bell peppers, cut into cubes and an onion, cut into thick slices. You’ll also need a bit of grated or paste of ginger and 6-8 cloves of garlic. You can always cut back on the garlic if you aren’t a huge fan. Go with 1-3 cloves if you’re not into the garlic scene.

I popped these into these adorable meal prep containers that I picked up on Amazon. They help me portion out my meals so much better. Because I usually let carbs have their way with me. Here, I’ve got a 1/2 cup serving of brown rice topped with 1/6th of this recipe. I know from the picture you can’t tell, but that’s a ton of pepper steak stir fry right there!

If you’re feelin’ the meal prep vibes, and want to get away from using the plastic containers like I do, I highly suggest these! To tell you the truth, I always feel a little weird when I have to heat plastic containers in the microwave. I don’t mind using the remaining plastic containers we own to put stuff in that won’t be microwaved but for everything else, we’ve made the switch to glass. I have to say, these glass containers are going to last us so much longer! They come in one compartment (affiliate link), two compartments (affiliate link), and three compartments (affiliate link), like pictured.

And there it is, a little piece of my heart, the garlickiest recipe for pepper steak stir fry ever.

Steak Stir Fry Recipe with Peppers

  • Author: Deborah
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1 x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Asian


Flank steak is cooked with peppers and onions in this Steak Stir Fry Recipe with Peppers. Fresh orange zest makes this stir fry recipe pleasantly different.


  • 1/4 cup rice vinegar
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon grated orange zest
  • 3 tablespoons sugar
  • 1 teaspoon plus 1 tablespoon cornstarch
  • 1 1/4 lbs flank steak, cut across the grain into thin strips
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 2 medium red peppers, seeded and thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon grated or minced fresh ginger
  • fresh cilantro
  • 2 cups cooked rice, for serving


  1. In a small bowl, combine the rice vinegar, soy sauce, orange zest, sugar and 1 teaspoon of the cornstarch. Set aside.
  2. Place the steak in another bowl. Season with salt and pepper, then add the remaining 1 tablespoon of cornstarch and stir to coat the meat.
  3. In a large wok or skillet, heat the oil over high. Add the steak, working in batches if needed, and stir fry until browned but just short of being cooked through, about 2 minutes. Transfer the meat to a plate, then add in the onion, peppers, garlic and ginger. Stir fry until the vegetables are just tender about 5 minutes. Add the steak back into the vegetables and cook for an additional minute.
  4. Pour the sauce mixture over the meat and vegetables and cook until it has thickened, 2-3 minutes.
  5. Garnish the stir fry with cilantro and serve over rice.

Recipe Notes:

very slightly adapted from Kitchen Confidence

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.


  • Calories: 477
  • Sugar: 13 g
  • Sodium: 814 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 43 g
  • Fiber: 2 g
  • Protein: 34 g
  • Cholesterol: 94 mg

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

Watch the video: Χοιρινές Μπριζόλες Λεμονάτες στον Φούρνο στη Νοηματική. Άκης Πετρετζίκης (June 2022).


  1. Meadhra

    Does not agree

  2. Ormeman

    I congratulate, a brilliant idea and it is duly

  3. Jarret

    Granted, this is a funny answer

  4. Brooks

    maybe I'll keep silent

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