Easy Steak Stir Fry
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Is anyone like me and have a freezer full of beef? This summer, some friends and I went in together to purchase a grass-fed cow. It’s a great way to go if you have a deep freeze and like beef.
Locally-raised, grass-fed beef is incredibly healthy. In fact, it’s the only kind of red meat I’ll ever buy again. Plus, it’s a huge cost savings to purchase it in bulk like this and you’re supporting a local farmer. You get various steaks, roasts, ground beef, and, yes, even a few weird parts. Overall, I think it’s the way to go.
Now the challenging part to having a ton of beef around is using it up!
This Steak Stir-Fry recipe is one of my Freezer Club‘s favorite beef meals. A big shout out to my friend, Shelly M, for the original recipe! It’s got a ton of flavor and is easy to make.
I usually serve it over brown rice for some added fiber. Freezer meal instructions are included below. If you have questions, let me know!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Easy Steak Stir Fry
This very quick and easy meal rivals any Asian take-out stir-fry. Serve over brown rice for some added fiber.
Ingredients
- 1/4 cup low-sodium soy sauce (sub: gluten-free coconut aminos)
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 lb. steak (any kind), sliced thin, 1-2” long pieces
- 1/4 cup water
- 2 teaspoons cornstarch
- 1 tablespoon vegetable or peanut oil
- 1 (14-16 ounce) package frozen stir-fry vegetables (3–4 cups veggies)
- 1/3 cup chopped fresh cilantro, for serving (optional)
- 2 tablespoons chopped dry-roasted peanuts, for serving (optional)
- Lime wedges, for serving
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Instructions
Make It Now:
- Make Marinade: Combine garlic cloves, red pepper flakes, soy sauce, sesame oil, and brown sugar in a large zip-top bag. Close bag and shake well to combine. Add steak to bag and put in fridge to marinate for 30-60 minutes.
- Make Thickener: Whisk together the water and cornstarch in a bowl. Set aside.
- Saute Veggies: Heat oil in large skillet (or wok) over medium-high heat. Add vegetables and stir-fry for about 5 minutes, just until crisp-tender (do not over cook). Remove to plate.
- Cook Beef: Add beef and marinade to hot pan. Cook just until meat is cooked through (do not over cook). This only takes 1-2 minutes.
- Combine: Return vegetables to pan and toss with meat and sauce. Bring sauce to a simmer. Then add water/cornstarch mixture to thicken sauce. After sauce thickens (after about a minute or so), remove from heat.
- Serve: Serve in bowls over rice and top with cilantro, peanuts, and a squeeze of lime juice.
Freeze For Later: Place the marinade and steak in a large freezer bag and seal. Freeze alongside the frozen stir fry vegetable bag.
Prepare From Frozen: Thaw the steak/marinade, but do NOT thaw the frozen veggies! Follow Steps 3-6.
Notes/Tips
- It’s important to slice the steak thinly. It’s easiest to do this while the steak is partially frozen or very cold.
- Gluten-Free Version: Use coconut aminos in place of the low-sodium soy sauce.
- If you want to use fresh veggies instead of frozen, replace with fresh, quick-cooking veggies like bell pepper strips, julienned carrots, and snow peas or sugar snap peas.
Carla says
We started making this in freezer club so many years ago. And it is still on rotation in my house!
Emily Frese says
Could this be cooked in the instant pot?
Rachel Tiemeyer says
Hi Emily. No, I don’t think this one would do well in the IP unless you have an 8 quart and just plan to use the Saute function only. I definitely wouldn’t mess with pressure cooking any of these ingredients. Hope that helps!
Nicole says
Hi, if you have fresh veggies do you think you could just sautee the veggies, and then add the defrosted marinaded meat and then a minute or two later, the cornstarch? I prefer using fresh veggies…thanks your site is really helping me and I now have a freezer full of goodies 🙂
Rachel says
Oh, yes, definitely. I wrote this as a complete freezer meal, but I prefer fresh veggies too!
Beth says
I recently made this recipe with venison. I let the sauce and meat stand in frig for 2 days (it partially froze because it was in meat drawer). I froze the veggies just to see how they would stand up. I have been cooking venison for decades. It was one of the best recipes I have cooked. I think sitting in frig for 2 days really tenderized the meat. I specifically chose the less tender part of venison to experiment. I am teaching a “Meals in Minutes” class at our church this weekend and wanted to show them an example of preparing freezer meals. It is my hope that we will one day do a freezer meal group.
Polly says
So glad you liked it! That is such a fun idea to teach a Meals in Minutes class. Hope it goes well.
Amy Cook says
Recipe looks interesting to try but what is stir fry sauce? do you mean fish sauce…or to simply use your choice of sauce?
Rachel says
No, it’s actually called Stir-Fry sauce at our store. Teraiyaki (sp?) Sauce works well too.
Jill says
Could you substitute the beef with chicken or pork? Same freezing directions?
Rachel says
I think you could for sure!
Dalia says
My husband now asks me to make this every week! So good!
Rachel says
Awesome!
Heather says
Do you cut the veggies and then freeze raw?
Rachel says
Actually I use frozen veggies for this recipe when freezing it. If you cut up raw ones to freeze, you’ll need to parboil for one minute and shock them in ice water (to stop the cooking) before freezing.
Mariah says
Love the recipe. I was wondering how long this recipe can freeze, if i seperate all everything? Im pregnant and wany to start some freezer meals because my husband cannot cook.
Rachel says
Most freezer meals last 2-3 months in a deep freezer and about a month in your regular freezer. If you wrap it up really tight, it can go longer (I know from experience!).
Rochelle says
Hi,
This looks like a great recipe. I’m wondering how (at which step) you freeze it? I saw it in your freezer cooking post. Thanks!
Rachel says
Hi Rochelle,
I usually freeze the sliced raw meat, sauce, and the veggies separately. Then, I thaw overnight and cook from there. I don’t think it would work to pre-cook this one and then freeze it. The veggies would be mushy.
Rochelle says
Thank you 🙂
Janice says
That looks really delicious. I’m sold on grass fed beef. It’s healthier for you and it’s so much more flavorable. Your Szechuan Steak Stir-Fry is one I’m definitely going to try.