Best Steak And Vegetable Stir Fry Recipes

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ASIAN STEAK AND VEGETABLE STIR-FRY



Asian Steak and Vegetable Stir-fry image

This stir-fry is on the lighter side, so it's perfect for when you're craving some Asian food but don't want the regret afterwards!

Provided by coweed

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 40m

Yield 4

Number Of Ingredients 12

1 cup broccoli florets
1 cup sugar snap peas
1 red bell pepper, cut into strips
2 carrots, cut into strips
3 tablespoons water
1 pound beef top sirloin (1 inch thick), cut into 1/4-inch strips, divided
2 teaspoons grated fresh ginger, divided
1 clove garlic, minced, divided
½ cup reduced-sodium teriyaki sauce
⅛ teaspoon crushed red pepper, or to taste
2 cups hot cooked rice
2 tablespoons coarsely chopped unsalted dry roasted peanuts

Steps:

  • Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
  • Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.
  • Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 38.3 g, Cholesterol 59.6 mg, Fat 7.6 g, Fiber 4 g, Protein 26 g, SaturatedFat 2.3 g, Sodium 599.5 mg, Sugar 5.6 g

SPICY THAI STEAK AND VEGETABLE STIR FRY



Spicy Thai Steak and Vegetable Stir Fry image

Ramen noodles and colorful vegetables make steak and cabbage a simple stir fry that is on the table in no time. Serve it with chop sticks and they'll think you ordered take out!

Provided by Audrey Ansell

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 17

1 ½ cups water
2 (3 ounce) packages beef flavored ramen noodles
½ cup beef broth
2 tablespoons Thai chili peanut sauce
1 tablespoon soy sauce
⅛ teaspoon ground ginger
1 tablespoon olive oil
¾ pound beef top round steak, cut into 1/4-inch strips
1 tablespoon olive oil
½ carrot, cut into matchsticks
1 stalk celery, thinly sliced
3 green onions, thinly sliced
¼ cup thinly sliced red bell pepper
2 cups shredded cabbage
1 cup bean sprouts
4 fresh mushrooms, thinly sliced
salt and pepper to taste

Steps:

  • Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the ramen noodles with only 1 seasoning packs, and return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl; set aside.
  • Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet. Stir in the carrot, celery, green onion, and bell pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts, and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.
  • Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 34.9 g, Cholesterol 51.9 mg, Fat 17.5 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 4.5 g, Sodium 873.2 mg, Sugar 4.6 g

STEAK AND SPRING VEGETABLE STIR-FRY



Steak and Spring Vegetable Stir-Fry image

To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Steak     Stir-Fry     Spring     Asparagus     Sugar Snap Pea     Soy Sauce     Green Onion/Scallion     Ginger     Rice     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

1 lb. sirloin steak
1 Tbsp. cornstarch
2 Tbsp. soy sauce, divided
4 Tbsp. vegetable oil, divided
1 bunch asparagus, trimmed, cut into 1" pieces
8 oz. sugar snap peas, trimmed, strings removed
1 (2") piece ginger, scrubbed, very thinly sliced crosswise
6 scallions, thinly sliced, divided
1/4 cup oyster sauce
3 Tbsp. mirin (Japanese rice wine)
2 Tbsp. unseasoned rice vinegar
Kosher salt
Cooked rice (for serving)

Steps:

  • Pat steak dry with paper towels. Slice meat crosswise as thinly as possible and place in a medium bowl. Add cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. oil and toss with tongs to coat meat.
  • Toss asparagus, sugar snap peas, ginger, and three-fourths of scallions in another medium bowl.
  • Stir oyster sauce, mirin, vinegar, and remaining 1 Tbsp. soy sauce in a measuring glass or small bowl to combine.
  • Heat 2 Tbsp. oil in a large skillet, preferably stainless steel, over medium-high. Cook vegetable mixture, shaking skillet often to move them around, just until asparagus is tender but still retains a hint of crunch, about 3 minutes. Return vegetables to bowl.
  • Heat remaining 1 Tbsp. oil in skillet over medium-high. Add steak, arranging slices in a single layer, and cook, undisturbed, until undersides are browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat. Add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is cooked through and sauce is thick and bubbling, about 2 minutes. Let cool slightly; season lightly with salt.
  • Serve stir-fry over rice, topped with remaining scallions.

STEAK AND VEGETABLE STIR-FRY



Steak and Vegetable Stir-Fry image

Make and share this Steak and Vegetable Stir-Fry recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 33m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1 cup water
1/4 cup soy sauce
10 ounces boneless beef top sirloin steaks, cut steak thinly across the grain
1 medium green pepper, julienned
1 medium onion, halved and sliced
1 garlic clove, minced
2 teaspoons vegetable oil
2 medium tomatoes, cut into eights
1 (8 ounce) can sliced water chestnuts, drained
1/8 teaspoon pepper
4 cups hot cooked rice

Steps:

  • In a bowl, combine the cornstarch, bouillon, water, and soy sauce.
  • Cut the steak thinly across the grain, then cut slices in half; set aside.
  • In non-stick skillet or wok, stir fry the green pepper, garlic, and onion in the oil for 4 minutes; remove and set aside.
  • Add the meat and stir fry for 4-6 minutes.
  • Stir cornstarch mixture and add to pan; bring to a boil.
  • Cook and stir for 1 minute or until thickened.
  • Add tomatoes, water chestnuts, and green pepper mixture; cook and stir until heated through.
  • Sprinkle with pepper and serve over rice.

Nutrition Facts : Calories 432.9, Fat 5.9, SaturatedFat 1.6, Cholesterol 42.7, Sodium 1209.8, Carbohydrate 69.8, Fiber 3.9, Sugar 5.4, Protein 23.8

ASIAN-STYLE STEAK AND VEGETABLE STIR-FRY



ASIAN-STYLE STEAK AND VEGETABLE STIR-FRY image

Categories     Beef     Vegetable     Stir-Fry

Yield 4 to 6

Number Of Ingredients 13

1/4 cup soy sauce
2 tablespoons sugar
1 teaspoon oriental sesame oil
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 1 1/2-pound flank steak, cut in half lengthwise, each half thinly sliced crosswise on diagonal
1 tablespoon vegetable oil
4 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
2 carrots, thinly sliced into rounds
1 small onion, chopped
3 green onions, sliced
1 tablespoon sesame seeds
Freshly cooked white rice

Steps:

  • Whisk soy sauce, sugar, oriental sesame oil, minced garlic and black pepper in large bowl to blend. Add flank steak and toss to coat. Let stand 1 to 2 hours, tossing occasionally. Heat vegetable oil in heavy large skillet over high heat. Add mushrooms, carrots and chopped onion and stir-fry until mushrooms begin to brown and carrots are crisp-tender, about 5 minutes. Add green onions and stir 30 seconds. Add beef mixture and stir-fry until beef is no longer pink, about 3 minutes. Season to taste with salt and pepper. Sprinkle with sesame seeds and serve over freshly cooked white rice.

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