Savory Steak Stir Fry
Elevate your weeknight dinner game with this Savory Steak Stir Fry, a flavor-packed fusion of tender marinated flank steak and crisp, colorful vegetables. Perfectly seasoned with a rich soy and oyster sauce blend, finished with fragrant sesame oil and fresh ginger, this quick and easy stir fry delivers bold, restaurant-quality taste in just 35 minutes. Vibrant broccoli florets, crunchy carrots, and sweet red bell peppers bring both texture and nutrition to the dish, while green onions provide a fresh, aromatic finish. Served over fluffy cooked rice, this stir fry is an ideal one-pan meal that’s great for satisfying cravings and feeding the whole family. Whether you're looking for a protein-packed dinner or a simple meal with Asian-inspired flair, this recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.25 cup Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 2 cups Broccoli florets
- 1 Red bell pepper, sliced
- 1 Carrot, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 Green onions, sliced
- 4 cups Cooked rice
Instructions
Slice the flank steak thinly against the grain to ensure tenderness. Place in a bowl.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and cornstarch to create the marinade.
Pour the marinade over the steak slices, ensuring all pieces are well coated. Let it marinate for at least 15 minutes.
While the beef is marinating, prepare the vegetables by slicing the red bell pepper and carrot, and cutting the broccoli into florets.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
Add the marinated steak to the wok in a single layer. Stir-fry for about 2-3 minutes until the steak is browned and almost cooked through. Remove the steak from the wok and set aside.
In the same wok, add another tablespoon of vegetable oil. Add minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, and carrot to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the steak and any accumulated juices back to the wok. Stir everything together to heat through, about 2 minutes.
Add the sliced green onions and give everything one final toss to combine.
Remove from heat and serve immediately over cooked rice.
Nutrition Facts
Calories |
2669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4967 mg | 216% | |
| Total Carbohydrate | 260.1 g | 95% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 10.3 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 291 mg | 22% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2362 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
