15 minutes Steak Stir Fry
This 15-min steak stir fry is a super delicious way to get some hot food to the table quickly. It requires minimum preparation time and uses basic Asian pantry ingredients. I love to load it up with veggies and serve it over rice for a satisfying weeknight dinner.
When a quick stir fry comes in handy
First bite of this smokey, savory Steak stir fry and it seems almost unreal how tender, melt in your mouth every piece is. The trick is to tenderize the flank steak with baking soda, cornstarch and oil. This step will make a world of difference.
On busy weeknights, most of us reach out for recipes that scream Quick! Fast! Easy! And nothing fits the bill more than a quick and easy stir fry. A stir fry is a wonderfully versatile dish, that lets you pick the protein of your choice, toss it with as many veggies as you like and coat it all with a savory stir fry sauce. A stir fry also comes in handy when you are looking at bits and bobs of proteins and veggies that you may find in your fridge and would want to consume before restocking.
For someone like me who goes back to quick stir-fries time and again, basic Asian sauces are part of my pantry. And when you also keep some frozen flank steak in the freezer, you don’t have to look beyond your pantry and fridge to get a hot and incredibly tasty meal on the table.
Why you should try my steak stir-fry recipe
- Ready in 15-minutes – If this is not one of the best reasons to try out a recipe, then I do not know what is! Minimal prep time, the maximum time to savor your meal.
- Simple as it gets – Slice-slice, sizzle-sizzle, stir-stir, and you are done. No hassle and no fuss recipe. There’s not much of chopping either.
- Pantry ingredients – As you have decided to make this recipe, either you have all the ingredients in your pantry, or they are in your grocery list. Either way, they are simple, easily available Asian staple sauces.
- Wholesome meal – Stir in some steamed broccoli, chopped peppers or baby bock choy. Serve it over some jasmine rice. And you have a wholesome meal on your plate in a jiffy.
- It tastes so good – It tastes as it looks. Simply delicious.
Ingredients
- Flank Steak – Flank steak is a versatile cut of meat with a bold beefy taste and is also inexpensive. Cut it against the grain into fine slices. This, along with a pinch of baking soda gives the meat, a melt-in-the-mouth texture when cooked.
- Cornstarch – To slightly thicken the sauce and coat the meat.
- Baking soda – A little baking soda goes a long way in tenderizing the meat and giving it a melt-in-the-mouth texture.
- Onion, green onion, and garlic – Finely sliced onions and minced garlic. Don’t mince garlic to a paste, as it might stick to the wok.
- Shaoxing wine – It adds that little something that truly enhances the taste of this stir fry. You can skip it, but I would recommend adding it to taste the difference. If you make Asian recipes often, then it’s worth stocking a bottle.
- Stir-fry sauce – A mix of oyster sauce, soy sauce, and some sugar to balance the flavors of the sauce. A little pepper adds a tinge of spice and toasted sesame oil gives the dish a nutty taste and aroma. Little cold water to bring it all together.
Preparing the steak stir-fry
Prep the flank steak (Tenderize)
- To begin with, pat dry the meat well and then slice the steak into thin, fine slices, against the grain as seen in the picture below. This will ensure even cooking of the meat pieces.
- Then, to the thinly sliced steak, add baking soda, cornstarch, Shaoxing wine, soy sauce and oil. Coat the meat with the marinade and let it rest for 15 minutes. While the meat marinates, prep the rest of the ingredients.
Mix the stir fry sauce
- In a small bowl, measure and mix all the sauces mentioned under stir-fry sauce.
- For a saucier version, add 1/4th cup of water and 1 teaspoon of cornstarch to the stir-fry sauce.
Make the stir fry
- Heat 1 tablespoon of oil in a wok or a large 12-inch skillet over medium-high heat.
- Place marinated steak slices in a single layer without overcrowding the pan. Cook undisturbed for 2-3 minutes on medium-high heat. Then flip and cook on medium-high heat for another 2-3 minutes.
- Take out seared steak from wok, cover it and keep it aside.
- Cooking the meat separately ensures that it is not overcooked.
- To the same wok, add the remaining oil, followed by onion slices, white part of the green onion, and garlic. Saute for 2 minutes until aromatic.
- Slowly pour the stir-fry sauce around the edges of wok. As it comes into contact with the hot pan, the sauce will begin to sizzle. Then, give the contents of the pan a good mix.
- Add the seared steak along with any liquid in the bowl and green onion to the wok. Keep the flame on medium-heat. Coat the steak by tossing it well with the sauce.
Your 15-min stir fry is ready to serve. Place it over a bed of rice and enjoy a hearty meal tonight!
Serving Suggestions
This stir-fry can be loaded up with veggies to make a satisfying meal. Not only do they add to the health value, carrots, broccoli, peas, red and yellow bell peppers also give a lovely pop of color and add a nice crunchy texture to the stir fry. The stir fry can be served over a bed of rice for a complete meal or add some Air Fryer roasted broccoli or Asian Green Beans
Storing Suggestions
Leftovers can be stored in an air-tight container in the fridge. Reheat in the microwave or an open skillet before serving.
More Quick Stir Fry Recipes
Quick Steak Stir Fry
Ingredients
To marinate steak
- ½ pound flank steak 250 gms
- ¼ teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- ½ teaspoon oil
For stir fry
- 1 onion
- 2 green onions cut into 2-inch segments with whites and greens separated
- 1-2 cloves garlic
- 1.5 tablespoons oil
Stir fry sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon sugar
- ¼ teaspoon pepper
- 2 tablespoons cold water
- ½ teaspoon toasted sesame oil
Instructions
Prep flank steak (tenderize)
- Pat dry the flank steak well and cut against the grain to thin slices.
- To thinly sliced steak, add baking soda, cornstarch, shaoxing wine, soy sauce and oil, mix well and let it rest for 15 minutes(while you prep rest of the ingredients).
Make stir-fry sauce
- Measure and mix all the sauces mentioned under stirfry sauce.
Making Steak Stir Fry
- Heat 1 tablespoon of oil in a wok or a large 12-inch skillet over medium-high heat.
- Add marinated steak slices in a single layer without overcrowding the pan. Cook undisturbed for 2-3 minutes on medium-high heat. Then flip and cook on medium-high heat for another 2-3 minutes.
- Take out seared steak from wok and keep aside covered.
- To the same wok, add remaining oil, followed by onion, white part of the green onion, and garlic. Saute for 2 minutes.
- Slowly add the stir-fry sauce around the edges of wok(so that the sauce will sizzle) and give a mix.
- Add back seared steak along with any liquid in the bowl and green onion to the wok. On medium-high heat give everything a good toss so the steak is coated well with the sauce.
- REady to serve!
Notes
- For a saucier version, add 1/4th cup of water and 1 teaspoon of cornstarch to the stir-fry sauce.
- Cooking steak separately ensures it is not overcooked.
- Add veggies like pepper, steamed broccoli, baby bok choy to the stir fry.
Nutrition
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