I love stir fry. Seriously, it’s simple, quick, and versatile. This is one I whipped up last week.
Pepper Steak Stir Fry
- 1 – medium-sized skirt or flank steak
- Teriyaki sauce
- Ginger (ground or fresh, I used fresh)
- Coarse ground black pepper
- Garlic (1 clove fresh or garlic powder, I used fresh garlic)
- Olive oil or coconut oil (I used olive oil, about 1 tbsp.)
- 2 tablespoons water
- Low-sodium soy sauce or Bragg’s Liquid Aminos
- 2 bags frozen stir fry vegetables
I like to marinade my meat before I start the stir fry to let the flavor really soak in.
- 1 hour before cook time; place steak into airtight container, season with minced garlic clove, grated ginger, and black pepper. Pour 2-4 tablespoons teriyaki sauce over seasoned steak, and seal with lid. Place in refrigerator for about an hour.
- At cook time: remove steak from refrigerator, place in a warm skillet pour marinade mixture over steak, and sear on each side for about 5 minutes. Remove from skillet and place on cutting board to rest.
- Drizzle olive oil in pan. (One circle around the pan should do it.) Pour vegetables into skillet, add water, and let steam for 2 minutes.
- Add soy sauce, teriyaki sauce and more ginger. (I swirled the soy sauce bottle around the pan once as well as the teriyaki sauce.)
- Stir vegetables to coat with seasonings.
- While the vegetables are steaming for about 3 more minutes, slice the steak into thin strips. The meat should be at a medium-rare to medium. Cross cut the steak strips to make “cubes”. Toss into pan with vegetables.
- Stir steak and vegetables together until steak is browned on all sides.
- Serve immediately.
Options: Serve over brown rice (as shown in picture), over rice noodles, quinoa pasta or over mashed sweet potatoes. It’s pretty awesome by itself too!
Please let me know if you try this quick and easy meal, what you think of it, and if you made any changes to it.