🍜Steak Stir-Fry with Veggies & Rice

A sizzling, saucy stir-fry with tender skirt steak, crisp vegetables, and a savory ginger-garlic sauce — served over rice or noodles.

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🛒 Ingredients (Serves 2)

Protein

• ~½ lb skirt steak, thinly sliced against the grain

Vegetables (about 2 cups total, mix & match)

• ½ red bell pepper, thinly sliced
• ½ cup broccoli florets
• ½ carrot, thinly sliced
• ½ small onion, sliced
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated or minced

Sauce

• 2 tbsp soy sauce (or tamari)
• 1 tsp sesame oil
• 1 tsp rice vinegar or lime juice
• 1–2 tsp brown sugar or honey
• 1 tbsp water
• Optional: pinch of chili flakes or 1 tsp sriracha

Base

• 1 cup cooked rice or noodles (lo mein, ramen, or rice noodles)

Garnish (optional)

• Sesame seeds
• Scallions, sliced
• Extra chimichurri (yes, it works!)

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👩‍🍳 Instructions

1. Prep the Steak

• Slice skirt steak very thinly against the grain.
• Optional: marinate for 15 minutes in 1 tbsp soy sauce + 1 tsp sesame oil.

2. Make the Sauce

• In a small bowl, mix soy sauce, sesame oil, vinegar, brown sugar, water, and optional heat (sriracha or flakes).

3. Cook the Veggies

• Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
• Add garlic and ginger, stir for 30 seconds.
• Add veggies and stir-fry for ~3–4 minutes until crisp-tender. Remove from pan.

4. Cook the Steak

• In the same pan, add a touch more oil and the steak slices.
• Sear for 1–2 minutes per side until browned but still tender.
• Return veggies to the pan.

5. Combine and Sauce

• Pour sauce over steak and veggies. Stir well to coat.
• Cook 1–2 more minutes until sauce thickens slightly.

6. Serve

• Spoon stir-fry over warm rice or noodles.
• Garnish with sesame seeds and scallions.

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🔄 Variations

• Sub skirt steak with chicken, tofu, or tempeh.
• Add cashews or peanuts for crunch.
• Use frozen stir-fry veggie mix in a pinch.