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.
We started making this in freezer club so many years ago. And it is still on rotation in my house!
★★★★★