Steak Stir-fry Recipe
stir-fry vegetables tossed in our teriyaki soy glaze & sautéed with marinated skirt steak, served over rice
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Ingredients
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Skirt steak & marinade
Teriyaki-soy glaze
Vegetables & aromatics
Rice & finishing
Seasoning
Method
Skirt steak & marinade
- 1
Marinate steak
Trim excess fat from the skirt steak and slice into 1/2-inch wide strips across the grain. In a bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp minced garlic, 1 tsp minced ginger and 1 tsp black pepper. Add the steak strips and toss to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. Remove from refrigerator 20 minutes before cooking if chilled.
Rice & preparation
- 2
Teriyaki-soy glaze
- 3
Make glaze
In a small bowl whisk together 4 tbs soy sauce, 2 tbs mirin, 2 tbs brown sugar and 1 tsp rice vinegar. In a separate small cup dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry. Heat a small saucepan over medium heat, add the soy-mirin mixture and bring to a gentle simmer. Whisk in the cornstarch slurry and simmer 30–60 seconds until slightly thickened. Remove from heat and stir in 1 tsp sesame oil. Keep warm.
Vegetables & aromatics
- 4
Prep vegetables
Slice onion, julienne carrot, thinly slice red pepper, cut broccoli into small florets and trim snap peas. Have minced garlic and minced ginger measured. Slice green onions and set aside for garnish.
- 5
Stir-fry vegetables
Heat a wok or large skillet over high heat until very hot. Add 1 tbs neutral oil and swirl. Add broccoli and carrots and stir-fry 1–2 minutes. Add onion, red pepper and snap peas and continue to stir-fry 1–2 minutes until vegetables are crisp-tender. Push vegetables to the side, add remaining 1 tbs oil to the empty side, add 1 tsp minced garlic and 1/2 tsp minced ginger and stir 15–20 seconds until fragrant. Combine with vegetables. Season with 1/4 tsp red pepper flakes if using. Transfer vegetables to a plate and keep warm.
Cook steak & finish
- 6
Sear steak
Wipe the wok or use a clean large skillet and heat over high heat until very hot. Add a thin film of oil if needed. Add marinated steak strips in a single layer (work in batches if necessary to avoid crowding). Sear undisturbed 1–2 minutes to develop color, then stir-fry another 30–60 seconds until just cooked through (skirt steak cooks quickly).
- 7
Combine and glaze
Return the vegetables to the pan with the cooked steak. Pour the warm teriyaki-soy glaze over everything and toss quickly to coat, cooking 30–60 seconds until glaze thickens and clings to the steak and vegetables. Taste and adjust seasoning — add a splash of soy if it needs salt or a pinch of sugar if you want it sweeter.
- 8
Serve
Divide the cooked rice between plates or bowls. Top rice with the steak and vegetable stir-fry. Garnish with sliced green onions and 1 tsp sesame seeds if desired. Serve immediately.