Description

Upgrade your weeknight meals with this vibrant Extra Veggie Steak Stir Fry. Bursting with colorful vegetables and tender strips of beef, this dish is not only a feast for the eyes but also a healthy option that fits into gluten-free and paleo-friendly diets. The stir fry comes together quickly, making it perfect for busy evenings or casual gatherings. With a delightful sauce made from soy sauce, rice vinegar, and fresh orange juice, every bite is packed with flavor without the extra sugar. Serve it over rice or enjoy it in lettuce wraps for a fresh twist. This recipe is ideal for meal prep too; leftovers can be enjoyed throughout the week!

Ingredients

Scale

1 lb thinly sliced steak (sirloin, skirt, or flank)
½ lb asparagus
2 medium carrots
1 medium red bell pepper
1 medium yellow bell pepper
6 oz snow peas
¼ c soy sauce (or coconut aminos, or tamari)
2 tbsp rice vinegar
2 tbsp fresh orange juice
2 tbsp honey
1 tbsp cornstarch (or arrowroot powder)
2 tsp sesame oil
½ tsp kosher salt
½ tsp ground pepper
2 tbsp olive oil (divided)
2 cloves garlic (minced)

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Instructions

Prepare the beef by chilling it in the freezer for 20-30 minutes before slicing thinly against the grain.
Mix all sauce ingredients in a bowl until well combined.
Heat olive oil in a cast iron skillet or wok over high heat; cook seasoned steak slices until charred.
Stir fry vegetables like carrots and asparagus first, followed by bell peppers and snap peas until tender.
Return steak to the skillet and add the sauce; stir until thickened.
Serve immediately over rice, cauliflower rice, or noodles.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup (approximately 250g)
Calories: 320
Sugar: 8g
Sodium: 720mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 28g
Cholesterol: 70mg