Sirloin Steak Stir Fry with Vegetables

I love me some true Chinese food. It sparks memories of an amazing, unique culture that I’ve grown to love, and that’s why lots of love went into this colorful steak stir fry recipe.

Tender marinated sirloin, crisp broccoli, sweet red bell pepper, carrots, zucchini and snap peas all get tossed in a light soy and garlic sauce, then served over a bowl of rice. It’s bright, fresh and full of contrasting colors and flavors.

The Best Steak Stir Fry (Light Sauce, Lots of Veggies)

I’m spoiled. I mean COMPLETELY spoiled. Not only have I been able to travel to several countries, but I also have lived in Hong Kong and Taiwan. For my fellow Americans, we’re being robbed. Robbed of true authentic Chinese food! They have luscious fruits and vegetables that are not even found in the States! Okay, let me reel it in a little bit.

When eating a stir fry in Taiwan, I enjoyed the textures and natural flavors of the vegetables accented by a mild sauce. Don’t worry. You’ll still get the saltiness you crave from soy sauce, but why insult our vibrant friends, the veggies, by smothering them in a sauce that’s more like a gravy?

Okay, I can’t hold back my food photography inner nerd. Tasty Food Photography, what have you done to me? Look at all the colors! Bell pepper, red and in your face. Broccoli, you green crunchy little devil. Steak, oh you juicy steak, get in my belly! Not only are there lots of contrasting colors, there are lots of complimenting flavors.

As for my HHFC (Handsome Husband Food Critic), I think I caught him licking his plate when I started cleaning up after dinner.

Why You’ll Love This Steak Stir Fry

• A light, clean sauce. Beef broth, soy sauce and a little cornstarch coat the vegetables without turning into gravy.
• Tons of color. Broccoli, red bell pepper, carrots, zucchini and snap peas make every bowl look as good as it tastes.
• Flavorful steak. A quick soak in rice vinegar, soy sauce, olive oil and garlic seasons the sirloin all the way through.
• Your heat level. Crushed red pepper flakes are optional, so you can keep it mild or make it spicy.

Ingredients You’ll Need

This sirloin steak stir fry has three parts: the steak marinade, the rice and the vegetables with their sauce. Exact amounts are in the recipe card below.

• Sirloin steak: Lean, affordable and tender when sliced thin. Make sure it is fully thawed before it goes in the marinade so it seasons evenly.
• Rice vinegar: Gives the marinade a mild tang and helps tenderize the surface of the meat.
• Low sodium soy sauce: Used in both the marinade and the stir fry sauce. Low sodium keeps the dish from tasting too salty while still giving you that savory flavor.
• Extra virgin olive oil: Carries the flavors of the marinade into the steak and is used to saute the vegetables.
• Garlic, salt and pepper: Simple seasonings that build flavor in the marinade and the rice water.
• Rice: Brown or white both work. Rice is NOT made equally. It ranges from grainy to sticky, and if you’ve attempted chopsticks, you know grainy is a no go. Sticky. We want it sticky! When you can’t read the writing on the package because it’s all in characters, you know you’ve found a keeper. I ordered Tamanishiki and couldn’t wait to try it. I like mixing quinoa in with my brown rice too. It still has the texture of rice, so you can disguise the quinoa for picky eaters.
• Carrots: Sliced into 1/4 inch rounds so they turn crisp tender in a few minutes. They go in first because they take the longest to cook.
• Beef broth and cornstarch: The base of the light sauce. Cornstarch thickens the broth just enough to cling to the vegetables.
• Crushed red pepper flakes (optional): Add them if you want it spicy.
• Broccoli, red bell pepper, zucchini and snap peas: The colorful heart of the dish. Summer squash works in place of zucchini, and snow peas work in place of sugar snap peas.

How to Make Steak Stir Fry

1. Marinate the steak. Place the steak in a shallow airtight container. Stir together the rice vinegar, soy sauce, olive oil, garlic, salt and pepper, pour it over the steak and refrigerate for at least 30 minutes to an hour.
2. Grill and rest. Grill the steak over medium heat for 3 to 4 minutes on each side, then wrap it in foil and let it rest for 7 to 10 minutes. Resting keeps the juices in the meat. Slice it into thin strips against the grain.
3. Cook the rice. Bring the water, salt and pepper to a boil, add the rice, cover and simmer until tender and sticky.
4. Start the carrots. Heat the olive oil in a large frying pan over medium heat for 1 to 2 minutes, then saute the carrots for 2 minutes.
5. Add the sauce. Stir together the beef broth, soy sauce, cornstarch and red pepper flakes. Pour it over the carrots and stir constantly as it turns glossy.
6. Add the vegetables. Cook the broccoli and bell pepper for 2 minutes, then add the zucchini and peas for 2 more minutes, until the extra liquid cooks off and the zucchini is just tender.
7. Finish. Add the steak strips, toss and serve over the rice.

Steak Stir Fry FAQs

• What is the best steak for stir fry? This recipe uses sirloin because it is lean, tender and budget friendly. Slice it thin against the grain for the most tender bites.
• How do I cook steak for stir fry? Marinate it for 30 minutes to an hour, grill it over medium heat, rest it wrapped in foil, then slice it into strips and add it at the end.
• How done should the steak be? For food safety, the USDA recommends cooking steak to an internal temperature of 145°F and letting it rest for 3 minutes. Check with an instant read thermometer before slicing.
• Can I make it spicy? Yes. Add the crushed red pepper flakes to the sauce, and add more if you like a lot of heat.
• Brown rice or white rice? Either one works. Sticky rice is easiest to eat with chopsticks. Brown rice usually needs a longer simmer than white, so check the package directions.
• Can I reuse the marinade as a sauce? No. Discard the marinade once the raw steak comes out of it. The stir fry has its own sauce made with broth and soy sauce.
• How do I store leftovers? Refrigerate leftovers in an airtight container within 2 hours and eat them within 3 to 4 days.

Kitchen Tools for This Recipe

Easy Beef Stir Fry

This easy beef stir fry tosses marinated, grilled sirloin with broccoli, red bell pepper, carrots, zucchini and snap peas in a light soy and garlic sauce. It is served over brown or white rice.

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Ingredients

  

• 1 lb sirloin steak thawed
• 1/2 cup rice vinegar
• 1/2 cup low-sodium soy sauce
• 1/2 cup extra virgin olive oil
• 1 Tbs mince garlic
• 2 tsp salt divided
• 2 tsp pepper divided
• 2 cups brown or white rice
• 2 Tbs extra virgin olive oil
• 3 large organic carrots peeled and cut into 1/4 inch slices
• 3/4 cup organic beef broth or stock
• 1/4 cup low-sodium soy sauce
• 1 Tbs cornstarch
• 1/2 tsp crushed red pepper flakes optional... if you want it spicy!
• 1 large head of broccoli cut into florets
• 1 large red bell pepper cut into thin strips
• 1 large zucchini or summer squash
• 2 cups of sugar snap peas or snow peas

Instructions

 

• In a shallow air-tight container, place steak. In a small bowl, combine rice vinegar, 1/2 cup soy sauce, 1/2 cup olive oil, minced garlic, 1 tsp salt, and 1 tsp pepper. Stir well and pour over steak. Refrigerate and marinade for at least 30 minutes to an hour. Once marinaded, grill steak on medium heat for 3 to 4 minutes on each side. Remove and immediately wrap in aluminum foil and allow steak to sit for at least 7 to 10 minutes. Slice steak into thin strips.
• In a large skillet, bring 4 cups of water, 1 tsp salt, and 1 tsp pepper to a boil. Add rice. Cover and turn down to simmer for about 20 to 25 minutes until rice is tender.
• In a large frying pan, heat 2 Tbs olive oil over medium heat for 1 to 2 minutes. Add carrots and saute for 2 minutes.
• Meanwhile, in a small bowl, combine beef broth, soy sauce, cornstarch, and crushed red pepper and stir well. Pour over cooking carrots and stir continuously.
• Add broccoli and bell pepper. Cook for 2 minutes.
• Add zucchini and peas and cook for an additional 2 minutes until excess liquid evaporates and zucchini slightly tender.
• Add cooked steak strips to vegetable mix and serve over cooked rice. Enjoy!

Made this steak stir fry? Leave a star rating in the recipe card and tell me what you think in the comments below. I can’t wait to hear about your favorite veggie combinations.

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