Steak and Veggies Stir Fry

This steak stir fry recipe is a veggie-heavy dish, made with juicy strips of steak, fresh vegetables, and a mouthwatering teriyaki sauce. Make this on a busy weeknight for a quick, easy, and nutritious meal.

Prep Time 15

Cook Time 15

Total Time 25

Servings

Calories 348kcal

Equipment

Wok or skillet

Ingredients

1 1/2 lbs Steak I used ribeye but flank, sirloin and round works
2 tablespoons avocado oil or similar
4 Cloves Garlic sliced
4 Green onions sliced diagonally
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon iodized sea salt or salt to taste
1/2 teaspoon smoked paprika
Pinch of coarse black pepper
1/4 cup teriyaki sauce Whole30 Compatible
1 cup baby portobello mushrooms sliced
1 red bell pepper julienned
1 green bell pepper julienned
2 Small carrots sliced
2 Baby Bok Choy chopped
1 Cup Asparagus Chopped, About 6 asparaguses

Instructions

Cut steak into 2 inch strips about 1/8 inch thick, then season with salt, garlic powder, onion powder, smoked paprika and black pepper. Mix together well and set aside
Bring a wok or skillet up to temperature on high heat, then add oil, followed by the garlic. Sauté garlic for about a minute then add veggies in the order of toughest to cook first, and sauté until veggies are tender but still has a crunch
I cook the mushrooms, carrots and asparagus first, then the peppers and the baby bok choy
Remove all of vegetables from the pan, add another tablespoon of oil if needed, then add the seasoned steak in a single layer (you can do this in batches if necessary)
Cook steak on for two to three minutes then toss and continue to cook for another minute or two or until all sides of the steak is brown, then add the teriyaki sauce and cook for another minute
Next add the green onions, followed by all of the sauté veggies, toss together and until fully combined, then remove from the heat
Serve hot

Nutrition