Name: Easy Steak Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Szechuan
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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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.

Yield: 3-4 servings 1x

Prep: 15 minutesCook: 10 minutesTotal: 25 minutes (plus 30-60 minutes marinade time)

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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

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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.

Cuisine: Szechuan Method: Stir fry

Find it online: https://thrivinghomeblog.com/szechuan-steak-stir-fry-recipe/