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Ultimate Steak Stir-Fry offers vibrant flavors and perfect textures.
The Ultimate Steak Stir-Fry is a celebration of vibrant colors and savory aromas. Nutty sesame oil mingles with the sharp tang of ginger and garlic, creating a warm base that will fill your kitchen with enticing scents. As you toss in the sliced peppers and onions, their sweetness blooms, adding layers to the flavor journey. Don’t rush this—let the onions soften just until they turn translucent, gently coaxing out their natural sweetness for a balanced bite.
Thinly sliced flank steak weaves its way through the rainbow of vegetables, soaking up the soy sauce and oyster sauce blend like a sponge. The brief splash of sherry adds depth, while a hint of sriracha brings a gentle heat, pleasing even those averse to fiery dishes. Friends and family alike will enjoy the touch of spice without it overwhelming the rich flavors of the beef.
Sharing this dish is a sensory delight. With each bite, the textures dance—a satisfying mix of tender steak and crisp vegetables. Serve it over a steamy bowl of white rice, letting each grain catch the savory sauce. It’s an ideal dish for casual gatherings or a comforting dinner at home, inviting conversation and contentment.
Ingredients
- 1 tablespoon sesame oil
- 1 bunch scallions thinly sliced
- 2 tablespoons ginger minced
- 3 cloves garlic minced
- 1 tablespoon peanut oil
- 1 onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 2 carrots peeled and sliced into matchsticks
- 1 1/4 pounds flank steak thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons oyster sauce
- 1 tablespoon dry sherry
- 2 teaspoons sriracha
- salt to taste
- black pepper to taste
- white rice optional, to taste, cooked and hot, for serving
Directions
- In a large wok or a sauté pan with high sides over medium heat, add the sesame oil.
- Add the scallions, the ginger, and the garlic to the hot oil and cook, while stirring, until fragrant, about 1 minute.
- Add the peanut oil to the garlic mixture and allow it to heat.
- Add the onions, the green bell peppers, the yellow bell peppers, and the carrots to the garlic mixture and cook, while stirring, until the onions are translucent and tender, about 5-6 minutes.
- Add the steak slices to the pan and cook, while stirring, until they are almost cooked through, about 4-5 minutes.
- Add the soy sauce, the rice vinegar, the oyster sauce, the sherry, and the sriracha to the pan and toss well to combine.
- Cook the steak mixture until the flavors have melded together and the steak slices reach an internal temperature of at least 135 degrees F for medium-rare, about 2-3 minutes.
- Taste the sauce for seasoning and add the salt and the black pepper, as needed.
- Serve over the rice.
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