Mostly Veggie Steak Stir Fry

Classic steak stir fry gets a healthy upgrade in this easy weeknight dinner recipe. Rainbow veggies are stir-fried until bite tender, then tossed with tender strips of beef in a sugar free, gluten free and paleo friendly sauce that doesn't sacrifice an ounce of flavor. 


  • 1 lb steak (sirloin, skirt, or flank) thinly sliced into 1/4" strips against the grain
  • 2 tbsp olive oil divided
  • 2 cloves garlic minced
  • 2 medium carrots peeled and thinly sliced
  • 1/2 lb asparagus ends trimmed, sliced into 1" pieces
  • 1 red bell pepper cut into thin strips
  • 1 yellow bell pepper cut into thin strips
  • 6 oz snap peas
  • 2 tbsp sesame seeds
  • 1 tsp sea or kosher salt
  • 1 tsp cracked black pepper

Stir Fry Sauce

  • 1/4 c coconut aminos
  • 2 tbsp rice vinegar
  • 2 tbsp fresh orange juice
  • 2 tbsp honey
  • 1 tbsp cornstarch or arrowroot powder
  • 2 tsp sesame oil
Mostly Veggie Steak Stir Fry #dinnerrecipes


  1. Place the steak in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1/8" - 1/4" thick. While the steak is freezing, prepare the vegetables and stir fry sauce.
  2. Combine all stir fry sauce ingredients in a bowl. Whisk until combined and set aside. 
  3. Heat a 12" cast iron skillet over medium heat. Add half the olive oil. Add half the steak to the skillet, season with salt and pepper, and stir fry until charred and medium rare, 3-4 minutes. Remove the steak with tongs, set aside onto a plate, and repeat with the remaining steak strips. Remove all steak from the skillet once browned.
  4. Full instructions visit @oursaltykitchen

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