Thursday, March 8, 2012

Steak Stir Fry

This recipe was requested by my boyfriend. Well, I use the term "requested" loosely. What he really did was ask me to go to the store with him. Once we got inside, he handed me the basket and said he was going to buy the stuff for stir fry so I could make it for him.

I don't argue with people who volunteer to buy groceries for me so I had no problem obliging.

I prefer my stir fry to have more meat and vegetables than rice so if you would like yours to be more like traditional stir fry, you'll want to either double the rice or half the veggies.

I never recommend halving the steak.

Speaking of steak, I marinated it the morning of, but you could also marinate it the night before. I also recommend getting all of your vegetables chopped when you prepare the marinade, just to make cooking dinner go a little faster.

For the marinade you will need: 3 cloves of garlic, 1 inch ginger root, 1 Tbsp sherry, 1/2 tsp pepper, 1 Tbsp sesame oil, 3/4 cup soy sauce, and 1 Tbsp sriracha sauce.

Mince up the garlic...

And throw it in whatever container you're going to marinate the steak in.

Next peel the ginger...

And grate it into the same container as the garlic.

Don't forget to scape off all the ginger that sticks to the back of the grater!

Ginger looks really gross and hairy after you grate it.

Next pout in 3/4 cup soy sauce...

1 Tbsp sherry...

And 1 Tbsp sesame oil.

This... is Sriracha sauce. It's awesome. Really awesome. In the recipe I say to add 1 Tbsp. I added more to mine because I like it spicy but 1 Tbsp is completely doable for just about anyone.

Add in the 1 Tbsp Sriracha!

And finally add in 1/2 tsp of black pepper.

Whisk to combine.

By the way, just making the marinade will make your kitchen smell awesome. My roommate could not stop making yummy noises.

For the rest of the recipe you will need: 1 can baby corn, 1 can bamboo shoots, 1 can of water chestnuts, 1 bag of stir fry mix, 2 sweet bell peppers, 1 medium onion, skirt steak, and red pepper flakes and scallions, to garnish.

Once you get your steak out of the packaging it will unroll into two long, thin steaks.

You can see there is a directional grain in the meat in the same direction as my knife.

You want to slice the steak perpendicular to the grain. This will make the steak much more tender.

Keep going until you have a large pile o' steak.

I love steak.

Now throw the steak in the marinade...

And mix it around with your hands so every piece gets a nice coating on it.

Refrigerate for 8 hours to overnight.

Next slice an onion in half, cut the top off, and peel of the outer layer of skin.

Cut the onion into 1/4-1/2 inch slices cutting in the same direction as you did to cut off the top. Set aside.

Now grab a bell pepper and cut off the "cheeks" and the bottom...

Like this.

Now use your hands with the lovely chipped nail polish to rip out the ribs.

Slice into strips of about the same width as the onion.

Repeat with the other pepper and set aside.

While you've got your knife and cutting board out, go ahead and slice up some scallions.

When it's time to start cooking, pour 1 Tbsp canola oil in the pan...

With 1 Tbsp of sesame oil. Crank up the heat to medium high.

Grab the steak with some tongs so you can drain off most of the marinade and put half of the steak in the pan to cook.

Turn the steak after a few minutes, remove from pan, and repeat with the second batch. Save the marinade! We will use it later. Set the steak aside.

Next throw the onions and peppers into the pan and cook until they're brown on the edges but still have some crunch. Set aside.

Finally throw in the stir fry mix, corn, bamboo shoots, and water chestnuts. Make sure you've drained all of the canned stuff.

Pour the leftover marinade in with the vegetables and cook until tender but still have some bite.

Put about a cup rice in a bowl and top with the steak and veggies. Garnish with red pepper flakes and scallions.


Steak Stir Fry
Serves: 6

  • 3/4 cup soy sauce
  • 1 Tbsp Sriracha sauce
  • 2 Tbsp sesame oil, divided
  • 1 Tbsp sherry
  • 1/2 tsp pepper
  • 3 cloves garlic, chopped
  • 1 inch ginger root, peeled and grated
  • 2 skirt steaks, sliced into 2-3 inch strips
  • 1 Tbsp canola oil
  • 1 medium onion
  • 2 sweet bell peppers
  • 1 package stir fry mix
  • 1 can mini corn, drained
  • 1 can sliced water chestnuts, drained
  • 1 can sliced bamboo shoots, drained
  • scallions and red pepper flakes, optional
  • 6 cups cooked rice
  1. Combine soy sauce, 1 Tbsp sesame oil, sherry, Sriracha, pepper, garlic, and ginger in a large tupperware.  Coat the steal in the marinade and refrigerate for 8 hours or overnight.
  2. Add 1 Tbsp sesame oil and canola oil to a large pan over med-high heat. cook steak in the pan in two batches. Save the marinade in the tupperware for later. Set the steak aside.
  3. Cook the onions and peppers in the same pan until browned on edges but still crisp. Set aside.
  4. Add stir fry mix, bamboo shoots, water chestnuts, and baby corn to the pan and cook with remaining marinade. Combine with steak and peppers and onions.
  5. Serve over cooked rice and garnish with scallions and red pepper flakes.


  1. I'm exactly looking for a nutritious food that I can eat for my breakfast tomorrow. And I think this recipe is suited for my taste. I will definitely cook this. Thanks for sharing!

    Beef Stir Fry

    1. Happy to help Danny! I hope you enjoy it!