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best steak for stir fry - No Diets Allowed

Sirloin Steak Stir-Fry


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add broccoli and bell pepper. Cook for 2 minutes.
  6. Add zucchini and peas and cook for an additional 2 minutes until excess liquid evaporates and zucchini slightly tender.
  7. Add cooked steak strips to vegetable mix and serve over cooked rice. Enjoy!