Ingredients
Method
- Remove the steak from its packaging and pat it dry. Place it on a plate and freeze until firm, about 20 to 30 minutes. Take the steak from the freezer and slice it thinly against the grain into pieces 1/8 to 1/4 inch thick. While the steak chills, chop the vegetables and prepare the stir-fry sauce.
- Combine the coconut aminos, rice vinegar, orange juice, honey, cornstarch, and sesame oil in a small bowl or 1-cup measuring cup. Whisk the stir fry sauce ingredients until smooth, then set aside.
- Heat a 12-inch cast iron skillet or large wok over high heat. Add one tablespoon of oil and heat until shimmering. Add the steak, season with salt and pepper, and stir-fry until charred and medium-rare, about 3 to 4 minutes. Remove the steak with tongs and set it aside on a plate.
- Heat a second tablespoon of olive oil in the skillet until shimmering. Add the carrots and asparagus and sauté for 3 minutes, stirring frequently. Add the bell pepper and snap peas, toss to combine, and stir-fry for another 3 minutes. Add the garlic, toss with the vegetables, and cook for 1 more minute, stirring and tossing frequently throughout.
- Return the steak to the skillet with the stir fry sauce, whisking the sauce again first if the cornstarch has settled. Stir fry, tossing frequently, until the sauce thickens and the vegetables are tender-crisp, about 3 minutes.
- Remove the pan from the heat. Stir in the sesame seeds and serve immediately over rice, cauliflower rice, or noodles. Store any leftovers in an airtight container in the refrigerator for up to four days.
Nutrition
Notes
Ingredient Swap: I often use tamari instead of soy sauce when cooking for friends who avoid gluten, and it works perfectly here without changing the flavor.
Storage Tip: This stir fry keeps beautifully for up to four days in the fridge, but I always store the rice separately to keep the vegetables from getting soggy.
Make-
Ahead Trick: Slicing the steak is so much easier when it's partially frozen, a trick I learned from my pastry days handling butter.
I do this step first, then let it thaw slightly in the fridge while I prep everything else.
Common Mistake: Don't skip whisking the sauce again before adding it to the pan.
The cornstarch settles quickly, and I've learned the hard way that you'll get lumps instead of a glossy, thick sauce.
Serving Suggestion: I love serving this over cauliflower rice for a lighter meal, but my family always asks for jasmine rice to soak up every last drop of that delicious sauce.
Equipment Note: If you don't have a wok, a large cast iron skillet is my go-to.
It gets hot enough to give the steak and vegetables that wonderful, quick sear without steaming them.