Description
Steak Stir Fry – a delicious and healthy steak stir-fry recipe you are going to love! Makes great leftovers and that stir fry sauce is packed with flavor!
Ingredients
Scale
Steak Stir Fry Sauce:
- 1 cup chicken broth
- 1/2 cup coconut aminos
- 3 tablespoons rice vinegar
- 2 tablespoons orange juice
- 3 teaspoons garlic, minced
- 1/2 tablespoon ginger, grated
- 1 teaspoon sesame oil
- 3/4 teaspoon tapioca starch
Stir Fry:
- 2 tablespoons extra virgin olive oil (more, if needed)
- kosher salt and ground black pepper
- 1–2 tablespoons garlic, minced
- 1 1/2 pounds sirloin steak (trim fat and then cut against the grain into thin strips)
- 2 cups broccoli florets, cut into bite-sized pieces
- (1) 8oz can sliced water chestnuts
- 2 large carrots, sliced
- 2 large celery stalks, sliced
- 1/2 purple onion, sliced
- 1 pint of mushrooms, sliced
Instructions
- Combine chicken broth, coconut aminos, rice vinegar, orange juice, garlic, ginger and sesame oil in small saucepan. Bring to a boil and then reduce to a simmer, uncovered.
- Meanwhile, bring large cast iron skillet to medium high heat and add a tablespoon of olive oil. Place your plate of sliced steak strips on the counter next to your cast iron.
- Once pan is hot, add strips of steak to the hot pan so they are all laying flat in a single layer, without touching. Season with salt and pepper. Cook 1-2 minutes per side and then flip, cooking 1-2 minutes on the other side as well.
- Once that batch is done, place cooked steak aside on a clean plate. Continue working in batches, adding more olive oil to the pan as needed, until all the steak strips are cooked.
- Using the same pan you cooked your steak in (don’t clean it out) add another tablespoon of olive oil and swirl to coat the pan.
- Add garlic and move around the pan on medium-high heat, about 1-2 minutes, or until fragrant.
- Add carrots, celery, water chestnuts, and broccoli florets.
- Move around the pan allowing them to sauté, about 5 minutes.
- Add mushrooms and onions. Stir to combine with other veggies and allow to cook an additional 3-5 minutes.
- Add tapioca starch to the simmering stir fry sauce and use a whisk to combine. Continue whisking and the sauce will start to thicken slightly.
- Add the steak back to the cast iron skillet along with as much stir fry sauce as you want and toss to combine.
- Serve over your rice of choice!
Notes
- Extra Stir Fry Sauce – some people like a lot and some don’t. Leftover sauce can either be frozen for next time or save it in the fridge for later use!
- Frozen Vegetables: option to use frozen veggies in place of fresh, if that is what you have on hand! Fresh will taste the best, but sometimes frozen is all you have.
- Nutrition Info: calculated for the stir fry and sauce. Does not include any rice options since they will vary based on your personal preference.
Nutrition
- Serving Size: 6oz
- Calories: 265
- Sugar: 4.5 g
- Sodium: 666.6 mg
- Fat: 7.6 g
- Carbohydrates: 21.3 g
- Protein: 28.3 g
- Cholesterol: 67.9 mg