Skirt Steak Stir Fry
Elevate your weeknight dinners with this vibrant and savory Skirt Steak Stir Fry! Featuring tender strips of skirt steak, a medley of colorful vegetables like red bell pepper, broccoli, and carrot, and a rich, homemade stir-fry sauce made with soy sauce, oyster sauce, and a hint of honey, this dish is a perfect balance of bold flavors and textures. Ready in just 35 minutes, this quick and easy recipe delivers restaurant-quality results right from your kitchen. The aromatic combination of ginger and garlic takes the flavors to the next level, while a garnish of fresh green onions adds a delightful crunch. Serve it over fluffy white rice or noodles for a complete and satisfying meal. Perfect for busy weeknights or a cozy family dinner, this one-pan recipe is sure to become a favorite in your household!
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Recipe Information
Ingredients
- 1 lb skirt steak
- 0.25 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp honey
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tsp ginger, minced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 2 green onions, sliced
- 2 tbsp vegetable oil
- 4 cups cooked white rice or noodles (optional, for serving)
Instructions
Slice the skirt steak thinly against the grain into bite-sized strips and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, honey, cornstarch, and sesame oil to create the stir-fry sauce. Set aside.
Prepare the vegetables by slicing the red bell pepper, cutting the broccoli into small, even-sized florets, and julienning the carrot. Chop the green onions and set everything aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Once the oil shimmers, add the steak strips in a single layer and cook for 1-2 minutes per side, or until browned. Remove the steak from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Toss in the minced ginger and garlic and stir-fry for 30 seconds until fragrant.
Add the red bell pepper, broccoli, and carrot to the skillet. Stir-fry the vegetables for 3-4 minutes or until tender-crisp.
Return the cooked steak to the skillet and pour in the prepared stir-fry sauce. Toss everything together to coat, and cook for 1-2 minutes until the sauce slightly thickens.
Remove the skillet from heat and garnish the stir fry with sliced green onions.
Serve hot over cooked white rice or noodles if desired.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 611 mg | 13% | |
*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.
