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Simply Delicious

Ultimate Steak Stir-Fry

BeefStove-TopAsian

Time: 35 minutes

Yield: 4 servings

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About

The end-all, be-all of Asian-inspired steak dishes is here! Ultimate Steak Stir-Fry features pan-fried, bright, tender, and sweet garden vegetables and an umami-packed, tangy, and spicy sauce that makes stir-fry such an addictive meal. But it's the juicy, beefy bites of steak that makes Ultimate Steak Stir-Fry the ultimate in speedy and sensational dinners! Get ready to make this a regular in your weekly rotation.

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Ingredients

  • 1 tablespoon sesame oil
  • 1 bunch scallions, thinly sliced
  • 2 tablespoons ginger, minced
  • 3 cloves garlic, minced
  • 1 tablespoon peanut oil
  • 1 onion, thinly sliced
  • 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
  • 1 1/4 pounds flank steak, thinly sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons oyster sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons sriracha
  • salt, to taste
  • black pepper, to taste
  • white rice, optional, to taste, cooked and hot, for serving

Directions

Step 1 -In a large wok or a sauté pan with high sides over medium heat, add the sesame oil.

Step 2 -Add the scallions, the ginger, and the garlic to the hot oil and cook, while stirring, until fragrant, about 1 minute.

Step 3 -Add the peanut oil to the garlic mixture and allow it to heat.

Step 4 -Add the onions, the green bell peppers, the yellow bell peppers, and the carrots to the garlic mixture and cook, while stirring, until the onions are translucent and tender, about 5-6 minutes.

Step 5 -Add the steak slices to the pan and cook, while stirring, until they are almost cooked through, about 4-5 minutes.

Step 6 -Add the soy sauce, the rice vinegar, the oyster sauce, the sherry, and the sriracha to the pan and toss well to combine.

Step 7 -Cook the steak mixture until the flavors have melded together and the steak slices reach an internal temperature of at least 135 degrees F for medium-rare, about 2-3 minutes.

Step 8 -Taste the sauce for seasoning and add the salt and the black pepper, as needed.

Step 9 -Serve over the rice.

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