Spring Steak Stir Fry…Keeping it simple~


Spring Steak Stir Fry~ Served in our Chowfancy Buddha Bowl Hand-crafted on the Potters Wheel by Terrice Bassler~

Now that the warmer weather is on the way…let’s stick to the keep it simple rule…quick, easy and healthy dinners…you will eat the leftovers!

Friday nights at our house are spent at home. After a busy week, I enjoy to unwind by pouring a glass of wine and cooking a fun meal. We usually just relax, turn on a movie…or some great tunes.

This weekend I was excited to use our new Chowfancy Buddha bowls, so Stir Fry was on the menu. I asked The Butcher to bring home skirt steak, but the beef you use can vary depending on who you are feeding. Realistically, to feed a larger family or crowd, the perfect piece of meat for this dish would be the Flat Iron Steak. Flats are soft in texture and flavorful, just as the skirt, but much more affordable. If you are feeding between three to four people, or this is a date night meal…then go ahead and splurge on the skirt steak. Either way…you will love it!

Ask The Butcher for enough steak to feed your crew. This recipe is suitable for a pound and a half of skirt steak which fed three to four people, but can be easily adjusted to feed more.

You will need:

1 1/2 pounds Skirt Steak ( or Flat Iron Iron Steak)
Cooked White or Brown Rice for serving

10 Asparagus Stalks; chopped ( half of a bundle)
6 mini rainbow peppers; sliced into rings
2 scallions; chopped
2 garlic cloves
1-2 tablespoons freshly grated ginger
Sesame seeds for garnish

For the marinade:
1/2 cup of soy sauce
1/2 cup of water
2 tablespoons of brown sugar
1 tsp worcestershire sauce
1 1/2 rice wine vinegar
1 tablespoon of Cornstarch
3 tablespoons of fresh thyme
5 twists of freshly ground pepper

Start by mixing all ingredients for the marinade in a nice size bowl.
Slice the steak across the grain into manageable sized pieces. Place in the marinade for twenty minutes.

While the steak is marinating prepare and chop your veggies. You can also get the rice cooking.

Add three tablespoons of olive oil to a large deep pan and saute the veggies for seven to ten minutes.

Remove the veggies to a bowl and add the beef to the pan. Saute the beef three minutes per side. Remove to a bowl.

Now you can add the reserved marinade to the saute pan and cook to thicken. This should take about a minute or two.

Lastly add the beef and the veggies back into the saute pan and stir into the sauce.

Serve over warm rice…garnish with sesame seeds if you wish!
Happy Weekend:)


My Gluten Free Friends~
This dish is easily made gluten free just be sure to choose gluten free soy sauce and worceshtire sauce!

Printable recipe can be found here Steak Stir Fry Recipe

Click through the gallery for step by step instructions~


Spring Steak Stir Fry

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