Mostly Veggie Steak Stir Fry


Sometimes making a meal is a tough decision. With the ingredients you have in your fridge, you would want the best, tastiest, and healthiest flour you can have. If you feel that way, then mostly veggie steak stir fry might be the best meal for you. Rich in vitamins and proteins, it contains a lot, and I mean a lot of veggies. Bite-sized steak meat adds up to the taste, making it the best meal when you crave for steak but still want to get some vegetables.

If you prepared every ingredient properly, this meal is an easy and fast one to make. Make sure to have some crunchy and fresh vegetables, tender meat, and the sauce that is entirely made to please your taste receptors. Any plants work with this dish so that you can throw in your favorite vegetables in there.

If you are planning to make mostly veggie steak stir fry, it is recommended that you prepare the ingredients the night before, especially if you are a busy person. Cut the vegetables according to your liking, and do not forget to cook the meat as well. The chances of having a great meal are very high with these preparations.


Mostly Veggie Steak Stir Fry

  • Author: Ochil
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


Classic steak stir fry gets a healthy upgrade in this easy weeknight dinner recipe. Rainbow veggies are stir-fried until bite tender, then tossed with tender strips of beef in a sugar free, gluten free and paleo friendly sauce that doesn’t sacrifice an ounce of flavor.



  • 1 red bell pepper cut into thin strips
  • 6 oz snap peas
  • 1 yellow bell pepper cut into thin strips
  • 2 tbsp sesame seeds
  • 1 tsp sea or kosher salt
  • 2 cloves garlic minced
  • 1 tsp cracked black pepper
  • 1/2 lb asparagus ends trimmed, sliced into 1” pieces
  • 2 tbsp olive oil divided
  • 1 lb steak (sirloin, skirt, or flank) thinly sliced into 1/4″ strips against the grain
  • 2 medium carrots peeled and thinly sliced

Stir Fry Sauce

  • 2 tbsp rice vinegar
  • 2 tbsp fresh orange juice
  • 2 tbsp honey
  • 2 tsp sesame oil
  • 1/4 c coconut aminos
  • Instructions
  • 1 tbsp cornstarch or arrowroot powder


  1. Place the steak in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1/8″ – 1/4″ thick. While the steak is freezing, prepare the vegetables and stir fry sauce.
  2. Combine all stir fry sauce ingredients in a bowl. Whisk until combined and set aside.
  3. Heat a 12″ cast iron skillet over medium heat. Add half the olive oil. Add half the steak to the skillet, season with salt and pepper, and stir fry until charred and medium rare, 3-4 minutes. Remove the steak with tongs, set aside onto a plate, and repeat with the remaining steak strips. Remove all steak from the skillet once browned.
  4. Add the second tablespoon olive oil to the skillet and allow to heat until shimmering. Add the garlic and sautee 1 minute. Add the carrots and asparagus and sautee 3 minutes, stirring frequently. Add the bell pepper and snap peas, toss with the asparagus and carrots, and stir fry all vegetables an additional 3 minutes. Be sure to stir and toss frequently.
  5. Add the steak back to the skillet along with the stir fry sauce (give it another whisk before pouring in if the cornstarch/arrowroot has settled to the bottom). Stir fry, stirring frequently, until the sauce thickens and the vegetables are bite tender, 3 minutes.
  6. Remove from heat, stir in the sesame seeds, and serve immediately. Leftovers can be stored in the fridge in a tightly sealed container for up to 4 days.

  • Category: Main Course
  • Cuisine: Asian

Keywords: Mostly Veggie Steak Stir Fry

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