This simple and scrumptious recipe for easy steak stir-fry was born out of two things. First of all, after weeks and weeks of being spoiled by balmy weather here in the Northeast, all of the sudden IT IS COLD. As in, not even the prospect of going to dinner is going to get this girl out of her toasty house and into the chilly car. And second, as much as I like going out for things like stir-fry, I’m always a little skeptical of what is in that stir-fry sauce. While mine has a teeny bit of sugar in it, it’s seriously teeny. Because the stars of this show are the veggies and the steak, and I want the fresh taste to shine through. In the comfort of my nice warm kitchen. Let’s make it!
First, let’s talk bok choy.
It’s unusual enough that my computer just helpfully auto-corrected it to book chop, which would definitely not be as good. Nope, bok choy is also called Chinese cabbage, and it’s a lovely leafy green veggie that holds up beautifully in stir-fry recipes. I like to get baby bok choy for this recipe, but if your store doesn’t carry that, the regular kind is fine – just cut up a smaller portion. And if your store doesn’t carry bok choy at all, make sure you scold them, and you can use napa cabbage or swiss chard or even spinach instead.
There are also various kinds of steak you can use for stir-fry. I love skirt steak for this recipe, but you can also use flank or sirloin – just make sure you slice it into thin slices against the grain so it is nice and tender. You are going to toss the steak with some cornstarch and sear it in a big frying pan until it is just done. Scoop it out and then use the same pan to fry up all the nice green veggies – the bok choy along with some snap peas and some scallions. Once those are done, add the steak back along with any juices, along with some soy sauce, a little water and just a little bit of brown sugar. Stir and toss, stir and toss.
A couple of minutes later you will have a lovely plate full of fragrant, good and good for you easy steak stir-fry. Now, you can definitely serve this over a bed of rice, but the Southern husband and I are always pretty happy with it just the way it is.
Now go recycle that take-out menu, and stay warm and cozy in your kitchen!
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Easy Steak Stir-Fry
Prep Time: 15 minutes- Cook Time: 10 minutes
- Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Asian
Print Recipe
Pin RecipeIngredients
- 1 pound steak (skirt steak, flank steak and sirloin all work well) cut into thin strips across the grain
- 3 tablespoons corn starch
- 4 tablespoons vegetable oil
- 1 head bok choy, or 2–3 baby bok choy, trimmed and sliced lengthwise
- 4 scallions, cut int 1/2 inch pieces
- 2 cups sugar snap peas, cut in half
- 1 tablespoon brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons water
- Coarse salt
Instructions
- Heat 2 tablespoons oil in a large deep skillet over high heat. Toss the steak with the cornstarch and a pinch of salt.
- Sear the steak until browned (you will need to do this in 2-3 batches) and remove from the skillet.
- Add the remaining oil to the skillet and add the bok choy. Stir-fry until tender, about 5 minutes.
- Add the scallion white sections and the snap peas. Stir-fry for another 2 minutes.
- Add back the steak and any remaining juices and stir. Add the brown sugar, soy sauce and water and stir again until everything is well-combined and hot. Serve at once.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
Have you heard of the term “velveting” the meat prior to actually stir frying it? Do it once and you’ll never not do it again :-)
I haven’t, but I can tell just from the name that it is something I need to figure out pronto – thanks Shelly!
Yessss to making your own stir fry! The ones at restaurants are so packed with unnecessary calories and sugars… which just annoys me. LOVE that you packed yours with goodness instead! And you used bok choy, which I LOVE! This is some stellar stir fry, Kate! Need ASAP! Cheers and stay warm, my friend!! Xo
Somehow I just KNEW you would be a fellow bok choy lover! And I so agree on the ones in restaurants…I sure don’t need those sugars. Cheers right back to you! xx
as someone who doesn’t know the first thing about bok choy, i’m delighted by this post! i pass it in the grocery store all the time, and now i might actually pick some up!
Do it!! Come on over to the bok choy side!
Autocorrect can either be hilarious or fill me with despair. Depends on the day and how tired I am!
This looks phenomenal! Can I have it for dinner?
You can!! If only we lived closer, you could come on over – I always make extra! :)
Beef and vegetable stir fry is always a winner! I never added bok choy to stir-fries – sounds like a great idea, I’m going to give it a try!
Oh, definitely try it! You’ll love it. :)
I think bok choy falls into the same category as cilantro, you either love it or you hate it. I’m a lover, and this sounds easy and delicious.
Yay for us bok choy lovers!!