This quick and flavorful 30-minute steak stir-fry is loaded with vegetables and makes a satisfying, easy weeknight dinner. It comes together fast, requires common pantry ingredients, and is perfect for busy families or anyone who wants a tasty one-pan meal.
If you enjoy quick, flavorful dinners, try my other simple recipes for more inspiration.
Ingredients
- Pork lard or oil of choice
- Broccolini, sliced
- Red bell peppers, sliced
- Yellow onion, diced
- Red chili peppers, thinly sliced
- Flank steak, thinly sliced into strips
- Mayonnaise
- Soy sauce
- Oyster sauce
- Cornstarch
- Spices: smoked paprika and garlic powder
See the recipe card below for exact quantities and serving size.
Instructions
Sauté the vegetables until tender, about 10–15 minutes.
Quickly sear the steak strips until browned.
Toss with the sauce and let it thicken briefly.
Serve over steamed rice and enjoy.
- Prepare the vegetables: Slice the broccolini, bell peppers, onion, and chilies. Heat a large pan over medium heat and add 2 tablespoons of pork lard or your preferred oil. When hot, add the vegetables and 1 teaspoon of salt. Sauté for about 15 minutes until softened, then remove and set aside.
- Cook the steak: In the same pan, add the sliced flank steak and the remaining 1 teaspoon of salt. Increase the heat slightly and cook for 5–10 minutes until the steak is browned and cooked to your liking. Return the sautéed vegetables to the pan and combine.
- Make the sauce: In a small bowl, whisk together the mayonnaise, smoked paprika, garlic powder, soy sauce, oyster sauce, cornstarch, and hot water until smooth and lump-free.
- Combine and simmer: Pour the sauce over the steak and vegetables, stirring to coat evenly. Let the mixture simmer for 5–10 minutes so the sauce thickens and the flavors meld.
- Serve: Once the sauce reaches your desired consistency, serve the stir-fry over steamed rice or noodles. Garnish as desired and enjoy immediately.
Substitutions
- Fat: Swap pork lard for butter, ghee, coconut oil, or neutral oils like vegetable or canola.
- Greens: Broccolini can be replaced with broccoli, asparagus, green beans, or zucchini.
- Peppers & onion: Use yellow, orange, or poblano peppers; substitute yellow onion with white onion, red onion, shallots, or leeks.
- Heat: Replace red chilies with jalapeños, serranos, or crushed red pepper flakes.
- Protein: Swap flank steak for skirt steak, sirloin, ribeye, chicken breast, or tofu for a non-beef option.
- Sauce bases: Use Greek yogurt or sour cream instead of mayonnaise, and tamari or coconut aminos for a gluten-free soy sauce alternative. Oyster sauce can be swapped with hoisin, fish sauce, or a mix of soy sauce and a little sugar.
- Thickener: Arrowroot, potato starch, or tapioca starch work in place of cornstarch.
Variations
Beef & Asparagus Stir-Fry: Replace broccolini with asparagus for a springtime twist.
Chicken & Red Pepper Stir-Fry: Use chicken breast in place of flank steak for a lighter option.
Steak & Zucchini Stir-Fry: Swap broccolini for zucchini for a milder, fresh flavor.
Equipment
- Large pan or skillet
- Whisk
- Sharp knife
- Cutting board
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.
3 Top Tips for Success!
- Slice thinly: Cut steak and vegetables into even, thin slices so everything cooks quickly and evenly.
- High heat for searing: Use higher heat when cooking the steak to develop a good sear while keeping the interior tender.
- Thicken the sauce right: Dissolve cornstarch in hot water before adding to the pan to prevent lumps, and simmer until the sauce thickens.
FAQs
Yes. Skirt steak, sirloin, or ribeye will work well and provide similar results.
Absolutely. Use tamari or coconut aminos in place of soy sauce and select a gluten-free oyster sauce alternative if needed.
Yes. Carrots, snap peas, mushrooms, or other quick-cooking vegetables make great additions for more variety and texture.
Related
If you like fast, satisfying dinners, explore other quick recipes for more meal ideas.
Pairing
This steak stir-fry pairs nicely with simple desserts or light sides—choose what you prefer to round out the meal.
Steak Stir Fry Recipe
Food safety
- Cook meat to a safe internal temperature and follow recommended guidelines for each protein.
- Avoid using the same utensils for cooked food that touched raw meat.
- Wash hands thoroughly after handling raw meat.
- Don’t leave perishable food at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoke point for high-heat cooking to reduce harmful compounds.
- Ensure good ventilation when using a gas stove.
Follow your local food safety guidelines for best practices.