Recipe: Steak Stirfry

January 25th 2010 / 2 minutes to read


I saw the steaks during our grocery shopping trip and immediately thought of stir fry!

This meal was easy to prepare, quick to cook, and affordable!


  • 2 top round steaks, trimmed of fat
  • 2 medium red bell pepper, sliced
  • half of a large red onion, sliced
  • 2 limes, juiced
  • 2 TBSP garlic, minced
  • 1 pint of grape tomatoes
  • 3 TBSP fresh ginger, grated
  • 1/2 C soy sauce
  • 1 carrot, julienned
  • 1/2 C cilantro, chopped
  • 1 bunch of scallions, chopped
  • 1/2 C bean sprouts
  • kosher salt
  • freshly ground black pepper
  • 1/4 C water
  • 3 C cooked white rice (or you can use brown if you have it!)

Have your warm cooked rice on standby, we do it in our rice cooker which is a fantastic device!

In a bowl, mix together the garlic, ginger, soy sauce, and lime juice. This is your sauce for the stir fry.

Season BOTH sides of the steak very well with kosher salt and freshly ground black pepper, turn your pan (I used our non-stick pan sprayed with olive oil) on high heat and get the pan SUPER hot as you need to sear your meat.

Once the pan is very hot, carefully place both steaks in the pan and DO NOT touch the steaks. Cook on the first side for 4 minutes, flip the meat and cook an additional 2 minutes. Take off the heat to your cutting board and let rest while you cook the veggies.

Toss in the still hot pan your onion, bell pepper, and carrot. Season with kosher salt and freshly ground black pepper. Cook for about 2 minutes. Add the water and using a wooden spoon, scrape up the brown bits from the meat (FLAVOR!). Add the tomatoes, bean sprouts, and cilantro. Cook for about 5 minutes until the vegetables are still a bit crisp but no longer raw.

Add your sauce and scallions to the vegetables and cook for an additional 3 minutes. During this time slice your meat against the grain VERY thinly. A serrated edged blade works best for this.

To assemble per serving, put a few scoops (1/2 C or so) of rice into your bowl, top with the vegetable mixture (1/2 C), and 5-7 strips of steak.

To veganize this dish, eliminate the meat and use firm tofu marinated in some extra sauce (garlic, ginger, lime juice, and soy sauce) for about 10 minutes before cooking it.

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This ALMOST makes me want to eat steak again.

Reply to Alicia

Guuuhhh.. you just made my stomach rumble with that photo lol! It looks delicious. I will definitely have to give it a go next time I have some steak.

Reply to Keeshia

That looks absolutely delicious! I’d cook and eat stir fry everyday if my hubby would let me. Looks like your family had a yummylicious meal. Next time, invite the rest of us over.

Thank you all so much! I have to say, without that rice cooker it would not be as awesome. I love that device!


That looks beautiful! I love the photo of it, and I know it’s got to be delicious.

What I love love love about cooking at home is being able to have chinese food that contains high-quality meat. I haven’t had it here, but all my life (in Houston) every time I had Chinese the meat was so tough! It’s nice to be able to make beef & broccoli and be able to chew through it : P

Reply to Echo

wow looks so good!

Reply to Damita

@Echo oh I agree, plus sometimes, the asian food around here can be a bit bland for my taste so at home I can do a ton of ginger, a ton of garlic, etc.

@Damita oh it was delicious!

This page has been added to my favourites in preparation for the GLORIOUS day that I find some steak and an occasion to try this recipe out! I’m hungry just looking at that photo.

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