Best 4 Vegetable Steak Stir Fry Recipes

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Indulge in a culinary journey with our vegetable steak stir-fry, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish features tender and juicy vegetable steaks, expertly marinated and cooked to perfection, accompanied by an array of vibrant and crisp stir-fried vegetables. With three tantalizing variations – classic, spicy, and tangy – this recipe offers a trio of experiences, each bursting with unique flavors. From the classic combination of soy sauce, ginger, and garlic to the bold heat of chili and cumin in the spicy variation, and the tangy zest of lemon and herbs in the tangy version, every palate is sure to find its match. Get ready to embark on a culinary adventure with our vegetable steak stir-fry, a wholesome and satisfying meal that celebrates the beauty of plant-based cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

STEAK AND SPRING VEGETABLE STIR-FRY



Steak and Spring Vegetable Stir-Fry image

To keep the vegetables peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Steak     Stir-Fry     Spring     Asparagus     Sugar Snap Pea     Soy Sauce     Green Onion/Scallion     Ginger     Rice     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

1 lb. sirloin steak
1 Tbsp. cornstarch
2 Tbsp. soy sauce, divided
4 Tbsp. vegetable oil, divided
1 bunch asparagus, trimmed, cut into 1" pieces
8 oz. sugar snap peas, trimmed, strings removed
1 (2") piece ginger, scrubbed, very thinly sliced crosswise
6 scallions, thinly sliced, divided
1/4 cup oyster sauce
3 Tbsp. mirin (Japanese rice wine)
2 Tbsp. unseasoned rice vinegar
Kosher salt
Cooked rice (for serving)

Steps:

  • Pat steak dry with paper towels. Slice meat crosswise as thinly as possible and place in a medium bowl. Add cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. oil and toss with tongs to coat meat.
  • Toss asparagus, sugar snap peas, ginger, and three-fourths of scallions in another medium bowl.
  • Stir oyster sauce, mirin, vinegar, and remaining 1 Tbsp. soy sauce in a measuring glass or small bowl to combine.
  • Heat 2 Tbsp. oil in a large skillet, preferably stainless steel, over medium-high. Cook vegetable mixture, shaking skillet often to move them around, just until asparagus is tender but still retains a hint of crunch, about 3 minutes. Return vegetables to bowl.
  • Heat remaining 1 Tbsp. oil in skillet over medium-high. Add steak, arranging slices in a single layer, and cook, undisturbed, until undersides are browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat. Add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is cooked through and sauce is thick and bubbling, about 2 minutes. Let cool slightly; season lightly with salt.
  • Serve stir-fry over rice, topped with remaining scallions.

ASIAN STEAK AND VEGETABLE STIR-FRY



Asian Steak and Vegetable Stir-fry image

This stir-fry is on the lighter side, so it's perfect for when you're craving some Asian food but don't want the regret afterwards!

Provided by coweed

Categories     Main Dish Recipes     Stir-Fry     Beef

Time 40m

Yield 4

Number Of Ingredients 12

1 cup broccoli florets
1 cup sugar snap peas
1 red bell pepper, cut into strips
2 carrots, cut into strips
3 tablespoons water
1 pound beef top sirloin (1 inch thick), cut into 1/4-inch strips, divided
2 teaspoons grated fresh ginger, divided
1 clove garlic, minced, divided
½ cup reduced-sodium teriyaki sauce
⅛ teaspoon crushed red pepper, or to taste
2 cups hot cooked rice
2 tablespoons coarsely chopped unsalted dry roasted peanuts

Steps:

  • Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
  • Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.
  • Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 38.3 g, Cholesterol 59.6 mg, Fat 7.6 g, Fiber 4 g, Protein 26 g, SaturatedFat 2.3 g, Sodium 599.5 mg, Sugar 5.6 g

VEGETABLE STEAK STIR-FRY



Vegetable Steak Stir-Fry image

Sirloin steak and fresh vegetables take center stage in this showstopper from Pamela Brandal. "While I don't have much time to cook, I like to experiment with food," says the Park City, Illinois reader. "This quick dish is a favorite."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 14

3/4 pound beef top sirloin steak, cubed
3 teaspoons canola oil, divided
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
2 cups julienned carrots
6 garlic cloves, minced
1 tablespoon cornstarch
3/4 cup beef broth
1/3 cup sherry or additional broth
1 tablespoon water
1-1/2 teaspoons soy sauce
1/4 teaspoon ground ginger
2 medium tomatoes, cut into wedges
Hot cooked rice, optional

Steps:

  • In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add the broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender., In a small bowl, combine the cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve with rice if desired.

Nutrition Facts : Calories 251 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 364mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges

RAMEN VEGETABLE STEAK STIR-FRY



Ramen Vegetable Steak Stir-Fry image

Make and share this Ramen Vegetable Steak Stir-Fry recipe from Food.com.

Provided by Graybert

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb beef round tip steak, cut crosswise into thin bite-sized strips
2 cloves garlic, minced
1 tablespoon light sesame oil or 1 tablespoon vegetable oil
1/4 teaspoon ground red pepper (cayenne)
1 (3 ounce) package oriental-flavor instant ramen noodles
1 (1 lb) package green giant frozen broccoli cuts, carrots and water chestnuts
1 teaspoon light sesame oil or 1 teaspoon vegetable oil
1 (4 1/2 ounce) jar Green Giant whole mushrooms, drained
1 tablespoon soy sauce

Steps:

  • In medium bowl, combine beef strips, garlic, one tablespoon sesame oil and ground red pepper: toss to coat.
  • Set aside.
  • Remove noodles from package: reserve the seasoning packet.
  • Bring 2 cups of water to a boil in a large sauce pan.
  • Break block of noodles into three pieces: add to water with frozen vegetables.
  • Return to a boil.
  • Reduce heat: simmer 2-3 minutes, or until vegetables are tender crisp, stirring occasionally.
  • Drain well.
  • Return vegetable mixture to saucepan.
  • Stir in seasoning from packet: Cover to keep warm.
  • Meanwhile, rub 1 tsp.
  • of sesame oil in bottom and up the sides of a large skillet or: heat over medium-high heat until hot.
  • Add seasoned beef strips: cook and stir 2-4 minutes or until beef is no longer pink.
  • Add vegetable mixture, mushrooms and soy sauce to beef: cook and stir until thoroughly heated.

Tips:

  • Select firm vegetables: Choose vegetables that can withstand high heat and retain their shape during stir-frying. Good options include broccoli, carrots, bell peppers, and asparagus.
  • Cut vegetables into uniform pieces: This ensures even cooking and prevents some vegetables from becoming overcooked while others remain undercooked.
  • Use a large skillet or wok: This allows for even heat distribution and prevents overcrowding, which can lead to steamed vegetables rather than stir-fried.
  • Heat the oil over high heat: This helps create a flavorful sear on the vegetables and prevents them from sticking to the pan.
  • Stir-fry in batches if necessary: If you're cooking a large quantity of vegetables, stir-fry them in batches to avoid overcrowding and ensure even cooking.
  • Add seasonings and sauces towards the end of cooking: This prevents them from burning and allows the flavors to meld together.
  • Serve immediately: Stir-fried vegetables are best enjoyed hot and fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Stir-frying is a healthy and delicious way to cook vegetables. With the right techniques and ingredients, you can create a flavorful and nutritious meal in just minutes. Experiment with different vegetables, sauces, and seasonings to create your own unique stir-fry recipes. Whether you're a beginner or a seasoned cook, stir-frying is a versatile and rewarding cooking method that you'll enjoy for years to come.

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