Want to add a little Asian flair to your steak dinner? This steak and vegetable stir-fry with brown rice and honey-soy sauce will satisfy all your cravings.
Quick and easy
A stir-fry is a perfect way to clean out the produce bins. Add whatever vegetables you have on hand to make this dish any time the mood strikes.
Steak and vegetable stir-fry with brown rice recipe
- 2 cups brown rice
- 2 pounds 1-inch thick sirloin steak
- Freshly ground pepper
- Olive oil
- 1 head broccoli, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1/2 sweet onion, thinly sliced
- 1/2 pound cremini mushrooms, sliced
- 2 cups shredded cabbage
- 2 cups snap peas
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup honey
- 4 teaspoons cornstarch
- Cook the rice according to package directions.
- Salt and heavily pepper the steak. Heat a wok or large skillet over high heat with 1 tablespoon olive oil. When the oil is almost to its smoke point, reduce the heat to medium-high and carefully add your steak to the wok. Cook steak to desired doneness, about 3 minutes per side for medium rare. Remove from pan and reserve.
- In the same pan, add another tablespoon olive oil. Add the broccoli and saute about 5 minutes. Add the bell pepper and onion and saute another 2 minutes. Lastly, add the peas and mushrooms and saute another 2 minutes. Remove from heat.
- In a small saucepan combine the soy sauce, vinegar and honey. Heat over medium until it is bubbling slightly.
- In a small dish combine the cornstarch with a little water to make a smooth paste and add it into the soy sauce mixture. Stir until thick and bubbly, remove from heat.
- Slice the steak into thin slices.
- To serve, place rice in each bowl and top with vegetables and meat. Drizzle with sauce.
Cook the vegetables to your preferred crispness by adjusting the time and/or the order that you cook them.