This Teriyaki Steak Stir Fry is so easy to put together — steak covered in a savory sauce with plenty of veggies and easy Ramen noodles. This is your new in-a-hurry go-to meal!
Truth be told, this recipe is (another) attempt at me trying to get my kids to eat foods that are “together” or “touching” because, like most kids they like all their food to be separate on their plate and eat one thing at a time. It’s adorable, really (maybe) (okay sometimes, but that sometimes is waning).
But anyway, this is what I do when I’m trying to get my kids to eat the foods I want them to eat: try, try, and try again. I don’t mind serving the parts of the meals individually (for example: noodles on one side, meatballs on another, sauce for dipping in a little cup not touching the other two items), but I am trying my darndest to not be one of those parents who makes two meals every time — one for the adults and one for the kids. Not that there’s anything wrong with that, I just don’t have that kind of time (or patience). Plus, what kind of food blogger would I be if my own kids didn’t like what I cooked, or at least some of it, some of the time?
The good news is, they did enjoy almost all of it — separately. But this time, they at least moved all the food around into designated piles themselves. Baby steps, people. I’ll take it!
WHAT DOES STIR FRY CONSIST OF?
Stir fries are great because they are so easy to put together. That being said, they usually have three parts to officially make them a “stir-fry” but you know, do with this information what you will.
Stir-fries are an Asian-influenced dish that contain a protein, vegetables of some sort, and a sauce, all cooked together in a wok or a big skillet. (A fourth component would be a rice or noodles to put it all on top of, but that’s neither here nor there.)
WHAT KIND OF VEGETABLES ARE BEST FOR STIR FRY?
For this stir-fry, I chose to use snow peas, broccoli, and onions since I had them on hand and that’s what my kids enjoy (okay not the onions, but those are easy enough to pick off). Other vegetables that go great in stir-fries include:
- Bell peppers (any color)
- Sugar snap peas
- Bamboo shoots
- Bean sprouts
- Water chestnuts
- Baby corn
- Bok choy
- Hot peppers
- Yellow squash
WHICH PART OF BEEF IS BEST FOR STIR FRY?
For this recipe, I used a flank steak. I think it’s easy to stir fry because you can get the meat nice and tender when you cut it across the grain.
I have also used skirt steak and find that that works just as well and I can’t really tell the difference between the two. Also, sometimes I’ll find beef already cut into strips and even labeled as meat for a stir-fry, which is just phenomenal and saves me even more time.
You can also use sirloin, or even ground beef if that’s what you have in the freezer and you don’t mind the difference in consistencies.
WHAT KIND OF MEAT IS GOOD FOR STIR FRY?
You can really use any kind of meat you want for a stir fry. I used flank steak here, but as I mentioned you could also use sirloin, strip, or ground beef.
Chicken breasts also work well in stir fries. Just slice them thin like you would steak and cook until they are cooked all the way through. Add the same sauce and veggies as listed below.
Pork also works good in stir fries. Slice up some tenderloin into thin strips, or even use cubed, boneless pork chops.
You can make your stir fry totally vegetarian as well. Skip the meat altogether and double (or triple) up on the veggies. Or you could add firm, pressed tofu for a protein source or even beans such as chickpeas.
Teriyaki Steak Stir Fry
- 1 pound flank or skirt steak, cut into very thin strips OR look for very thin sliced steak or steak labeled for "stir fry"
- 2 tablespoons toasted sesame oil
- 1/2 pound snow peas
- 2 cups broccoli florets
- 3 green onions, chopped
- 2 packages ramen noodles, boiled til tender and drained (discard seasoning packet)
- white or black sesame seeds, for garnish optional
- 1 cup soy sauce
- 1/3 cup water
- 1/3 cup rice vinegar
- 2/3 cup sugar
- 2 teaspoons minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons corn starch + 4 tablespoons cold water
- Whisk together the soy sauce, water, rice vinegar, sugar, garlic, ginger, and red pepper flakes. Set aside.
- In a small bowl stir corn starch into cold water til dissolved. Set aside.
- Drizzle a large skillet with sesame oil. Add beef strips and saute over medium-high heat for 2-3 minutes.
- Add snow peas, and broccoli and continue to saute 2-3 minutes longer until veggies are tender and beef is browned.
- Add soy sauce mixture. Bring to a boil.
- Stir in corn starch slurry, stir til sauce thickens.
- Reduce heat to low, stir in green onions and cooked ramen noodles.
- Garnish with sesame seeds if desired and serve.