Steak and Potato Stir Fry
Transform your weeknight dinners with this bold and hearty Steak and Potato Stir Fry! This recipe combines tender marinated strips of ribeye or sirloin steak, golden baby potatoes, and a vibrant medley of red and green bell peppers, all tossed in a savory, umami-rich sauce made with soy sauce, oyster sauce, and a hint of sesame oil. The quick stir-fry technique ensures every bite is packed with flavor while maintaining the perfect texture—crispy potatoes, tender vegetables, and seared steak slices. Ready in just 45 minutes, this one-pan delight is the ultimate fusion of comfort food and quick-cooking convenience. Garnish with green onions for a fresh pop of color and serve it piping hot for a satisfying, crowd-pleasing meal!
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Recipe Information
Ingredients
- 500 g Ribeye steak (or sirloin)
- 300 g Baby potatoes
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Yellow onion
- 3 pieces Garlic cloves
- 60 ml Soy sauce
- 30 ml Oyster sauce
- 10 g Cornstarch
- 120 ml Beef broth
- 15 ml Sesame oil
- 30 ml Vegetable oil
- 1 tsp Salt
- 1 tsp Black pepper
- 2 stalks Green onions (optional, for garnish)
Instructions
Slice the steak into thin strips, about 1/4 inch thick, and place in a mixing bowl.
In the bowl with the steak, add 30 ml of soy sauce, 10 g of cornstarch, and a drizzle of sesame oil. Toss to coat evenly and set aside to marinate for 10-15 minutes while preparing the other ingredients.
Cut the baby potatoes into thin rounds (about 1/4 inch thick). Heat 15 ml of vegetable oil in a large skillet or wok over medium-high heat and cook the potato slices for 6-8 minutes, stirring occasionally, until they are golden and slightly crispy. Remove the potatoes from the skillet and set aside.
Thinly slice the red bell pepper, green bell pepper, and yellow onion. Mince the garlic cloves.
In the same skillet or wok, add the remaining 15 ml of vegetable oil and increase to high heat. Sear the marinated steak slices in batches for 1-2 minutes on each side until browned but not fully cooked through. Remove from the skillet and set aside.
Add the minced garlic, sliced onion, and bell peppers to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender but still slightly crisp.
In a small bowl, whisk together the remaining 30 ml of soy sauce, 30 ml of oyster sauce, and 120 ml of beef broth.
Return the potatoes and steak to the skillet, and pour the sauce mixture over everything. Stir to combine and cook for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
Season with salt and black pepper to taste. Remove from heat and garnish with chopped green onions if desired.
Serve hot and enjoy your Steak and Potato Stir Fry!
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1484 mg | 65% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1046 mg | 22% | |
*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.
