Steak Stir Fry
This simple Steak Stir Fry has been a mainstay dish in our home for many many years! It is a super easy, delicious recipe that my father-in-law shared with me after EJ and I first got married. It is one of those recipes that isn’t scientific in the measurements or ingredients. But that also makes it kinda hard to mess up! It comes together very quickly, so make sure you have all your ingredients out and ready to go before you start cooking.
You can substitute or add in any of your favorite veggies for the ones I have suggested. Over the years, I have made it with carrots, poblano peppers, bell peppers, bok choy or chopped Brussel sprouts. I always use broccoli and onions. After that, I will usually just add in whatever veggies on hand. Really any veggies are good in this stir fry’s smooth, brown sauce! And if you like it less spicy, simply leave out the jalapenos and/or the cayenne pepper.
This Steak Stir Fry is wonderful served over rice, such as my Simply Perfect Oven Rice. Or try it as we Marinos like it, which is over angel hair or thin spaghetti. Sprinkle with sliced green onions and some chopped cilantro. So yummy!
Steak Stir Fry
Ingredients
- 1 ½ pounds steak of choice I like a ribeye, filet or combination; you can use whatever you like or have on hand!
- 2 Tablespoons olive oil plus additional 1 Tablespoon for cooking
- 1½-2 Tablespoons soy sauce plus additional ¼ to ⅓ cup for sauce
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- sprinkle of seasoning salt
- 1 head broccoli cut into bite sized pieces
- 8 ounce package white button mushrooms cleaned off with a dry paper towel and sliced
- 1 sweet onion sliced or chopped
- 1 red bell pepper sliced
- 2 ribs celery sliced
- 1-2 jalapenos chopped fine
- 1 can baby corn drained well and chopped into pieces
- 1 teaspoon sesame oil
- 2 tablespoons corn starch
- cooked rice or cooked thin pasta for serving
- sliced green onions and chopped cilantro for serving
Instructions
- Place sliced steak in a medium sized bowl and add the 2 Tablespoons olive oil, 1½-2 Tablespoons soy sauce, oregano, cayenne, and a sprinkling of seasoning salt. Set aside to marinate while chopping veggies.
- Place chopped vegetables in a large bowl or pan and sprinkle lightly with seasoning salt, cayenne and black pepper.
- In a large skillet or wok with a lid, saute vegetables over medium high heat for about 5 minutes, stirring occasionally. Partially cover skillet with the lid to ensure veggies cook evenly. Remove the vegetables when they are slightly underdone. Take them out while still crisp as they will continue cooking in the sauce later. Place back in their original bowl and cover lightly with foil to keep warm.
- Now drizzle the skillet or wok that you cooked the veggies in with additional Tablespoon of olive oil and the sesame oil. Add the steak and marinade into the hot pan and quickly cook the meat; one or two minutes per side. The steak should be brown on the outside but rare on the inside at this point. It will continue to cook with the vegetables for a few minutes and will turn out perfectly cooked and tender but not overdone.
- Make a slurry of the cornstarch and 1/3 cup of water. Stir well with a fork or small whisk.Now add the vegetables into the skillet with the steak and turn the heat to medium. Make sure that the cornstarch/water slurry is mixed well, then pour the slurry on top of the steak and veggies, along with ¼-⅓ cup soy sauce. Start off with ¼ cup of soy sauce. The soy sauce is where you have to ad lib a bit and use an amount to your taste and desired thickness of sauce. Be flexible as the amount of veggies and steak will determine the ultimate amount of liquid needed. You can add a bit of water to thin the sauce if necessary and to control the saltiness of the soy sauce.
- Stir well and cook a few minutes longer to incorporate all the ingredients together and to thicken the sauce. Taste for seasonings after a few minutes of cooking. I usually test this by tasting a stalk of broccoli to make sure the flavors are right and the sauce is covering it well. Adjust using soy and/or water to get it where you like it.
- Serve the stir fry over cooked rice or thin pasta with a generous sprinkle of green onions and cilantro on top. Enjoy!