Steak stir-fry is a one-pot meal that balances protein with vegetables, all blended together with a tasty sauce for flavor. Using steak in a stir-fry is a good way to switch up the typical stir-fry that often uses chicken, especially if you’re looking for some creative ways to add steak to your meals.
Learning how to cook steak stir-fry is relatively simple, and we break everything down in this guide, from choosing the best cuts of steak to storing leftover steak stir-fry.
The Best Cuts of Steak To Use for Stir-Fry
It’s a good idea to balance affordability with quality when looking for steak to use in a stir-fry. You definitely don’t need to choose the most expensive steak at the meat counter, but be careful about choosing the least expensive, as these cuts are usually the tougher, chewier ones.
Stir-fry cooks quickly, so you want a cut that has a decent amount of fat content and not a ton of connective tissue for the best results. Steaks that fit the bill are top sirloin, flank, flat iron, and skirt steak. If you don’t mind splurging a little on your steak, you can go for something like ribeye. Or, if you have a strict budget to stick to, consider chuck steak — it’s tougher than the others, but if marinated and cooked properly, it can have tender results.
Just be sure to slice any steak you use against the grain before cooking it. This breaks up long connective fibers that can lead to chewiness, making even cheaper cuts more tender.
Steak Stir-Fry: Tips for Success
Before you get started on the following recipe, here are a few tips to boost the success of your steak stir-fry:
- Slice thin strips: Cut your steak into thin strips before cooking it. If you make them too thick, it’ll take longer for them to cook. This could result in the meat stewing in the juices from the vegetables and sauce rather than searing and crisping. Also, make sure your strips are the same thickness to avoid uneven cooking.
- Dry steak before cooking: Liquid can interfere with your steak’s ability to sear when cooking. Patting the steak dry with paper towels before seasoning and cooking it can help you avoid this problem.
- Cook the veggies and steak separately: Stir-fried vegetables usually take longer to cook than the steak strips will. We like to cook the steak first, set it aside, then cook the veggies in the same wok or skillet before adding the steak back in with the stir-fry sauce.
- Marinate the steak: While this is optional, it’s a good tip to keep in mind for less expensive steak cuts you want to use in a stir-fry. Marinating your steak for a couple of hours in the fridge tenderizes it by breaking down tough fibers and connective tissue. Just be sure to pat the steak completely dry after removing it from the marinade to cook.
Steak Stir-Fry Recipe
Cook this steak stir-fry in about 30 minutes. This one-pan meal is likely to become a household favorite.
Ingredients
Marinade/Sauce:
- ½ cup soy sauce
- 1 tbsp. sesame oil
- 2 cloves garlic, minced
- 1 tbsp. brown sugar
- 1 tbsp. minced ginger
Sauce:
- ¼ cup beef broth
- ¼ cup soy sauce
- 1 tbsp. hoisin sauce
- 1 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 2 cloves garlic, minced
- 1 tbsp. brown sugar
- 1 tbsp. minced ginger
Stir-fry:
- 1 tbsp. oil
- 2 lbs. flank or skirt steak, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 8 oz. broccoli
- 8 oz. mushrooms, sliced
Instructions
- In a bowl, mix the marinade ingredients. Place the steak in a large resealable bag or shallow dish, pour the marinade over, and refrigerate for at least 30 minutes or up to 2 hours.
- In a separate bowl, whisk together the sauce ingredients until well combined.
- Heat a large wok or skillet over high heat until. Add the oil to the wok.
- Remove the steak from the marinade and pat it dry. Stir-fry the steak in batches until browned and just cooked through, then transfer it to a plate.
- Add the prepared vegetables to the hot pan and stir-fry until they’re crisp-tender, about 3–4 minutes.
- Return the steak to the pan, pour in the stir-fry sauce, and toss everything together. Cook for an additional 2–3 minutes until the sauce thickens slightly and evenly coats the steak and vegetables.
- Remove from heat and serve hot over rice or noodles, if desired.
Recipe Variations
One of the best things about steak stir-fry is that you can experiment almost endlessly to come up with a stir-fry you love. From the veggies to the stir-fry sauce to the type of steak you use, this dish is just about as customizable as they come.
If you want to keep things simple, you can buy premade stir-fry sauces at the grocery store, each with its own unique flavor profile. But making your own lets you personalize the dish with flavors you love. For example, you can create an orange sauce or sweet and sour sauce rather than using soy sauce as a base to get a sweeter stir-fry sauce. Or add heat with red pepper flakes or horseradish.
To vary the recipe even more, think about other vegetables you can add to your stir fry, like baby corn or water chestnuts. Green beans, snow peas, and bok choy can also work well to add different textures to the dish.
Serving Suggestions
While steak stir-fry can absolutely be enjoyed on its own as a meal of steak and veggies, it often tops rice or noodles. These additions can make your meal a bit more substantial, but they’re completely optional. You can also serve it alongside potstickers, spring rolls, or a hard-boiled egg or two if you want to round out the meal.
There are also some toppings you can use to add to your stir-fry without creating a separate side dish. Top your stir-fry with sesame seeds or sliced green onions for added flavor and texture. Or, crumble a hard-boiled egg to toss on top of the stir-fry. Toasted almonds or peanuts also add a nice crunch to steak stir-fry. Be sure to add your toppings once you’ve finished cooking everything, just before serving.
How to Store Steak Stir-Fry Leftovers
Before moving your leftover steak stir-fry to the refrigerator, let it cool down for several minutes. Then, place it in an airtight container or sealable food bag to keep in the refrigerator for up to four days.
You can also freeze large batches of steak stir-fry if you won’t use all your leftovers within that time. Freeze small portions in quart-sized, food-safe freezer bags. Lay the bags flat in the freezer to store for up to three months.
Reheat leftover steak stir-fry in a skillet on low, stirring every minute or two until heated thoroughly.
Conclusion: Cooking Steak Stir-Fry
Steak stir-fry is a wholesome, satisfying meal that’s relatively affordable and quick to make on busy nights. It’s also excellent for big-batch cooking, as it stores well in the freezer and is easy to warm back up when you’re ready to eat.
Ready to start cooking steak stir-fry? Order your steak online from Chicago Steak Company. We have flat iron, top sirloin, and ribeye, all of which are ideal cuts for steak stir-fry — and you don’t even have to leave the house to buy them.
Steak Stir-Fry
Ingredients
Marinade/Sauce:
- ½ cup soy sauce
- 1 tbsp. sesame oil
- 2 cloves garlic minced
- 1 tbsp. brown sugar
- 1 tbsp. minced ginger
Sauce:
- ¼ cup beef broth
- ¼ cup soy sauce
- 1 tbsp. hoisin sauce
- 1 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 2 cloves garlic minced
- 1 tbsp. brown sugar
- 1 tbsp. minced ginger
Stir-fry:
- 1 tbsp. oil
- 2 lbs. flank or skirt steak thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 yellow onion thinly sliced
- 8 oz. broccoli
- 8 oz. mushrooms sliced
Instructions
- In a bowl, mix the marinade ingredients. Place the steak in a large resealable bag or shallow dish, pour the marinade over, and refrigerate for at least 30 minutes or up to 2 hours.
- In a separate bowl, whisk together the sauce ingredients until well combined.
- Heat a large wok or skillet over high heat until. Add the oil to the wok.
- Remove the steak from the marinade and pat it dry. Stir-fry the steak in batches until browned and just cooked through, then transfer it to a plate.
- Add the prepared vegetables to the hot pan and stir-fry until they’re crisp-tender, about 3–4 minutes.
- Return the steak to the pan, pour in the stir-fry sauce, and toss everything together. Cook for an additional 2–3 minutes until the sauce thickens slightly and evenly coats the steak and vegetables.
- Remove from heat and serve hot over rice or noodles, if desired.