Description
Get ready to elevate your weeknight dinners with this Extra Veggie Steak Stir Fry, a vibrant and nutritious twist on the classic dish. In just 30 minutes, you can whip up a delightful meal featuring tender beef strips and an array of colorful vegetables, all tossed in a unique sauce that is sugar-free, gluten-free, and paleo-friendly. This recipe not only satisfies your taste buds but also aligns with various dietary needs. Whether served over rice, cauliflower rice, or enjoyed as is, it’s perfect for busy evenings or special occasions. Experience a delicious blend of flavors while ensuring a healthy balance in your meals.
Ingredients
Scale
- 1 lb steak (sirloin, skirt, or flank), thinly sliced
- 2 cloves garlic, minced
- 2 medium carrots, thinly sliced
- ½ lb asparagus, sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 6 oz snow peas
- Sauce: soy sauce (or coconut aminos), rice vinegar, fresh orange juice, honey, cornstarch (or arrowroot powder), sesame oil
Instructions
- Prepare steak by chilling it in the freezer for 20-30 minutes before slicing it thinly against the grain.
- Whisk together sauce ingredients in a bowl; set aside.
- Heat olive oil in a cast iron skillet or wok and stir fry seasoned steak until charred and medium rare; remove from skillet.
- Sauté carrots and asparagus until tender; add bell peppers and snow peas with garlic until fragrant.
- Return steak to skillet with sauce; stir fry until everything is combined and heated through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 75mg