steak stir fry

This Steak Stir Fry (chow steak kow) is not your standard beef stir-fry. Tender, rich ribeye or sirloin steak bites are cooked in a soy garlic sauce—with some American touches—and served over a bed of crisp bok choy.

Steak Stir Fry (Chow Steak Kow)

beef

vegetable oil ((divided))

baking soda ((optional tenderizer, depending on the quality of your steak))

cornstarch

salt ((or

water

ketchup

Worcestershire sauce ((optional))

soy sauce

oyster sauce

white pepper

sesame oil

bok choy ((cut and thoroughly washed))

vegetable oil

ginger

garlic ((chopped))

salt

sugar

MSG ((optional))

When you prepare the steak cubes, leave some of the fat on the steak. This adds key flavor to the dish. Transfer the cubes to a medium bowl, and add 1 tablespoon vegetable oil, ⅛ teaspoon baking soda, 1 teaspoon cornstarch, and ¼ teaspoon salt. Toss until the steak is well-coated. Set aside for 30 minutes to 1 hour.

In a small bowl, combine the water, ketchup, Worcestershire sauce, soy sauce, oyster sauce, white pepper, and sesame oil. Set aside.

Make sure your bok choy is thoroughly cleaned. We always triple wash our bok choy. Not doing a thorough job risks sand ruining your vegetables.

Heat wok over high heat. Spread 1 tablespoon vegetable oil around the perimeter of the wok, and immediately add your smashed ginger slices. After 5 to 10 seconds, add the chopped garlic and bok choy.

Quickly stir-fry the bok choy (so the garlic doesn’t burn), until it begins to wilt. You can also cover the bok choy for 30 seconds if your wok burner is not producing enough heat.

After the bok choy is cooked and wilted (about 60 seconds or so), add the salt, sugar and MSG (if using). Mix thoroughly, transfer to a warm serving plate, and set aside. MSG is totally optional, but it really brings out the flavor of stir-fried vegetables.

Work quickly through these next steps, because your stir-fried bok choy is waiting to be topped with your delicious steak! Carefully rinse your wok with warm water, drain, and wipe off any excess moisture. Place the wok back over the burner set to high heat. Spread ½ tablespoon vegetable oil around the perimeter of the wok.

Once the wok begins to smoke, add the steak in a single layer, fat-side down for any pieces with visible fat.

Sear for 30 seconds or until brown. Use your wok spatula to toss everything together to ensure even cooking and browning, but resist the temptation to stir too much. High heat is essential to ensure you have a good sear and maximum flavor. I like to sear the steak until cooked medium / medium rare, which is why this steak stir fry recipe calls for large 1-inch chunks of steak.

Once done to your liking, turn off the heat, and scoop the steak over the bok choy to rest. (If any liquid has pooled on the bok choy plate, pour the excess off before adding the beef.)

You’ll need at least 1-2 tablespoons of the residual oil in the wok. Pour off any excess and discard. This is pure beef flavor that will make your sauce taste that much better. Turn the wok back up to medium-high heat. Pour the prepared steak sauce into the wok, using it to deglaze the wok. If you want more sauce, you can add some additional water—bonus if you use the water from the bok choy plate, which has a nice ginger and garlic flavor. 

When the sauce is simmering, stir up the cornstarch slurry and drizzle it into the sauce, letting it thicken until it coats a spoon. Simmer for an additional 20 seconds to ensure the cornstarch is cooked. Turn the heat off, pour the sauce over your steak, and serve immediately with steamed rice. 

This 30-minute Steak stir fry recipe is filling, tasty, and brimming with veggies. It&#039;s the perfect addition to your weeknight dinners.

30-Minute Steak Stir Fry Recipe

lbs Beef Steak

red bell peppers

broccoli

onion

green onions

tbsp oil, (avocado or olive)

tbsp sesame oil

brown sugar

Prepare Marinade

In a small bowl or measuring cup, whisk together soy sauce, brown sugar, sesame oil, and ginger to create the stir fry marinade. Set aside.

Cut Veggies

Chop the bell peppers into strips and cut the broccoli into bite-sized pieces. Slice the onion into half rings and chop the green onion

Cut Steak

Slicing against the grain, cut the Steak into thin strips.

Cook Veggies

Preheat a wok or deep-frying pan with oil. Add veggies (except green onion) and cook on medium-high until golden brown. Remove and set aside.

Cook Steak

In the same wok or pan, add Beef strips over high-heat until the Beef turns golden brown.

Combine Together

Add cooked veggies and green onions back into the wok with Beef. Pour the marinade in, give it a good toss, and cook on low for 2-4 minutes or until sauce slightly thickens.

Serve

Serve as-is or along with your favorite side. Enjoy!

Teriyaki beef stir fry with flank (or skirt) steak, homemade teriyaki sauce, broccoli, onions, and red bell peppers! Easy weeknight dinner for the family!

Teriyaki Beef Stir Fry

rice vinegar

garlic

avocado oil (divided)

onion (thinly sliced)

red pepper (thinly sliced)

broccoli florets

flank steak (thinly sliced)

black pepper

white rice (for serving)

Sesame seeds (for serving)

To make the teriyaki sauce, in a small bowl whisk together soy sauce, rice vinegar, brown sugar, ginger and garlic. In a separate bowl, combine cornstarch and water and whisk until smooth. Whisk the cornstarch mixture into the tamari mixture, then set aside.

Add ½ tablespoon avocado oil to a wok or large skillet and set over high heat. When the oil is shimmering, add onion and red pepper. Season with salt and pepper. Cook for 3 to 5 minutes, stirring often, until the onion is lightly browned. Add the broccoli and water, then cover pan tightly and steam for 2 to 3 minutes, or until the broccoli is crisp tender.

Using a slotted spoon, remove vegetables from the skillet and set aside. Add remaining oil. Once shimmering, add the steak and season with salt and pepper. Cook, stirring constantly, for 1 to 2 minutes, or until the steak is just cooked through.

Add sauce and reserved vegetables back to the pan and bring to a boil. Reduce heat to a simmer and cook for 2 to 3 minutes, or until the sauce thickens slightly. Serve over white rice.

This steak stir fry recipe features juicy flank steak and sweet sautéed bell peppers. Perfect over steamed rice or tossed into rice noodles!

30-Minute Pepper Steak Stir Fry

tbsp oil (olive, avocado or vegetable)

red bell pepper

green bell pepper

lbs flank steak

tbsp fresh ginger (grated)

tbsp corn starch

Make Sauce

In a small bowl, whisk the sauce ingredients together and set aside.

Cook Bell Peppers

Preheat a wok or large skillet with oil over medium heat. Add in the sliced bell pepper and cook until golden brown (about 3 minutes). Remove the peppers from the pan and set them aside.

Cook Beef

Turn the heat up to high and add the beef strips to the pan. Cook the beef until it&#39;s golden brown.

Combine

Add the bell peppers back to the pan. Pour the sauce over the steak and veggies. Cook for an additional 2-4 minutes.

Enjoy

Remove from heat and enjoy alongside your favorite grain or noodle!

Simple and delicious classic Chinese style stir fry beef steak with bell peppers, onions, spring onions, and savoury umami sauce. One of the best easy stir-fried beef recipes that you can make everything from scratch with cupboard-friendly everyday ingredients. Serve with a bowl of plain rice or noodles.

Classic Beef Stir Fry

Beef steak (Rump, chuck, ribeye, sirloin, etc

soy sauce (Or regular all-purpose soy sauce)

Sesame oil (Or vegetable oil)

tsp Corn starch (or potato starch)

½ tsp Ginger paste (Or grated ginger)

¼ tsp Baking soda

tbsp Oyster sauce (or vegetarian stir fry sauce)

tsp Brown sugar (or regular white sugar)

soy sauce (thin soy sauce)

Shao Xing wine (Chinese cooking rice wine

Sesame oil

½ tsp Corn starch

½ Onion (Cut thin slices)

Garlic (Finely chopped)

½ tsp Crushed chillies (Dried chilli flakes

Bell peppers (Cut thin slices)

2-3 Spring onions (Cut 2" pieces)

sesame seeds (For garnish

First, cut the steak into thin strips or thin slices against the grain by using a  well-sharpened knife.

Place the beef slices in a bowl and add soy sauce, sesame oil, baking soda, corn starch and ginger paste. Mix everything evenly and massage with your hands. Set it aside and marinate for 15-30 minutes.

Combine sauce ingredients in a small bowl and set it aside.

Prepare the beef and stir fry sauce

Heat the large wok/pan over medium high heat and add 3 tbsp of oil and add the marinated beef. Flatten the beef and let it sear for 2-3 minutes or until the bottom part is charred. Then flip the beef and continue stir fry for another 1-2 minutes or until no longer pink.

Then add chopped garlic and follow by the crushed chillies, onions, and bell peppers.

Next, pour the sauce in the wok and continue stir fry for about 1 minute or until the sauce is glossy.

Add spring onions and make a quick toss. Finish with toasted sesame seeds and serve immediately with plain rice or noodles.

Stir fry the beef

This quick stir-fry has some of my favorite foods; skirt steak, baby bok choy and zucchini plus carrots, scallions, garlic and ginger finished with a delicious sauce that has the perfect balance of savory, sweet, sour and spicy.

Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry

tbsp ponzu

tbsp oyster sauce

lb skirt steak (sliced thinly against the grain)

kosher salt and pepper

tsp chili sesame oil

garlic (minced)

tbsp minced ginger

scallions (sliced thinly,

carrot (sliced thinly on diagonal)

water chestnuts (drained)

red bell pepper (sliced thinly)

(6 oz zucchini,

baby bok choy (quartered)

Garlic Clove

baby bok choy

ponzu

Red Bell Pepper

water chestnut

Whisk together ponzu, soy sauce, oyster sauce and cornstarch and set aside.

Pat steak dry and season with salt and pepper.

Heat wok or large skillet over very high heat.

When hot, add half of the steak so the meat gets a good sear and cook, tossing occasionally until browned on all sides, about 2 minutes total.

Transfer to a plate, repeat with the remaining meat; set aside.

Reduce the heat to medium-high, add the oil, scallion whites, garlic, ginger, carrots, water chestnuts, and red pepper to the wok and toss frequently until beginning to soften, about 2 minutes.

Add baby bok choy and zucchini and cook for an additional 2 minutes until the leaves turn bright green.

Return the steak back to wok and pour the sauce mixture.

Bring to a boil and allow to cook through and reduce, about 1 to 2 minutes more.

Garnish with scallion greens and serve.

Lots of bell peppers and juicy steak in an Asian-style sauce come together to make this easy pepper steak stir fry in just 20 minutes.

Pepper Steak Stir Fry

flank steak, (sliced thinly against the grain)

salt and fresh ground pepper, (to taste)

yellow onion, (sliced thin)

bell peppers, (any colors, sliced thin)

garlic, (minced)

canola oil, (divided)

sesame seed oil

beef broth

corn starch

green onions, (for garnish (optional))

Heat 1 tablespoon canola oil over medium high heat in a wok or skillet.

Add the prepared onions and peppers to the hot oil and season with salt and pepper; cook for 5 to 6 minutes, or until tender. Stir in the garlic, and continue to cook for 30 seconds, or until fragrant.

In the meantime, prepare the sauce by mixing together soy sauce, rice vinegar, sesame seed oil, beef broth, sugar, ginger, and corn starch.

Remove veggies from the skillet and set aside; keep covered.

Add the rest of the canola oil to the skillet and raise heat to high; add steak, season with salt and pepper, and cook for 2 minutes per side.

Stir the vegetables back in the skillet and pour in the sauce; stir and continue to cook for 1 to 2 more minutes, or until heated through and sauce has started to thicken.

Remove from heat, garnish with green onions, and serve over rice or cauliflower rice.

This garlic ginger steak stir fry is one of my favorites – it’s got a delicious Asian-inspired flavor profile, and it’s perfect for busy weeknights. Give it a try!

Garlic Ginger Steak Stir Fry

flank

canola oil

snow peas

baby bok choy bunches

unsalted butter

sambal

broth

green onions (thinly sliced (optional))

parsley (finely chopped (optional))

Season the Strips of steak with salt and pepper.

In a medium sized bowl mix together soy sauce, sesame oil and cornstarch until combined. Add in steak and toss until all of the meat is evenly coated with the marinade. Set aside.

Heat oil in a large cast iron skillet (or wok) over high heat. Once oil is smoking add steak in small batches at a time to avoid crowding. Cook the steak until slightly crispy (about 2-3 minutes per batch) stirring frequently then remove from pan. Once all steak is cooked allow the pan to cool.

Add in the broth, butter, garlic, ginger, and sambal over medium heat bringing the garlic butter sauce to a simmer. Allow to cook for 2-3 minutes until garlic and ginger are fragrant. Add in bok choy and snow peas and cook for 2 minutes. Return steak to pan and toss everything together along with green onions and fresh parsley. Serve warm warm as is or over steamed rice.

Perfection.  This is amazing!  We can’t believe how flavorful the steak is.  Can’t wait to serve it to our daughters.  I wasn’t clear on the amount of ginger.  Went a little light on the ginger as I don’t love it.  It was delish.  I made the suggested ginger noodles as a side dish. Again not clear on amount of ginger to use but it was really good!

So good and so easy! Flank steak turned out so tender

This is loaded with all the flavors we love!! Look amazing!

Total home run! Made it on a rainy day and it hit the spot! I didn’t have sambal but added red curry paste and it was amazing. Added sesame seeds to top (because why not) but the recipe alone was fabulous. Please make extra because you’ll want leftovers!

My new go-to stir fry recipe! This was easy and delicious. Mine turned out a smidge greasy, but I think I got too heavy handed with the canola oil. Will pay better attention next time.

Reallly enjoyed this recipe. It did take a little longer than expected, but probably because I added broccoli and water chestnuts in place of snow peas. I think I’ll add a little more sauce next time.

Easy to make and so delicious!  Got dinner on the table in under 30 minutes to rave reviews.

Omg!! Delicious……My husband and I really enjoyed it! The flavors were spot on!

So dang good! My family said it was restaurant good. Easy, fast and  had so much flavor.

yes!  So delicious!  Added broccoli, bok choy, and red bell peppers - served with ginger/garlic/scallion rice!  Thank you, Gaby!

Oh my! This looks so delicious. I can’t wait to make it! I do have one question though - how big of a knob of ginger do you use? Do I mince up approximately 1 tablespoon of ginger? I’m asking because I have ruined a dish in past by using too much ginger. Please advise

Steak fried rice is a delicious and easy-to-make meal featuring tender slices of steak, vibrant vegetables, and perfectly seasoned rice. This quick dish is ideal for weeknight dinners or repurposing leftover rice, giving you a satisfying and flavorful meal in just 30 minutes!

Easy Steak Fried Rice Recipe

lb steak (flank, sirloin, or ribeye), thinly sliced

rice (preferably day-old)

tbsp sesame oil (or olive oil)

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Top Tags

Steak Stir Fry (Chow Steak Kow)

30-Minute Steak Stir Fry Recipe

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30-Minute Pepper Steak Stir Fry

Classic Beef Stir Fry

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Pepper Steak Stir Fry

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Top 10 steak stir fry recipes from across the web

The most viewed steak stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Steak Stir Fry (Chow Steak Kow)

30-Minute Steak Stir Fry Recipe

Teriyaki Beef Stir Fry

30-Minute Pepper Steak Stir Fry

Classic Beef Stir Fry

Skirt Steak, Baby Bok Choy and Zucc...

Pepper Steak Stir Fry

Garlic Ginger Steak Stir Fry

Easy Steak Fried Rice Recipe

Beef Pan Fried Noodles

The most viewed steak stir fry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine