ONE PAN SAUCY SKIRT STEAK STIR FRY
on Jul 08, 2024, Updated Jul 18, 2024
This post may contain affiliate links. Please read our disclosure policy.
There is something reliable about a stir fry. It’s super simple, incredibly delicious, and uses up all those leftover veggies at the bottom of your fridge. My One Pan Saucy Skirt Steak Stir Fry tastes elevated but is a cinch to whip up even on the busiest nights.
While some may be intimidated by cooking a steak, slicing it into strips somehow makes the task seem more bearable?! A quick sear is all it needs so it takes really no time at all. And, not to mention, skirt steak and similar cuts like hanger and flank are pretty forgiving pieces of meat. The stir fry sauce ends up soaking into the beef, making it unbelievably juicy and tender.
While steak isn’t necessarily an everyday protein for me, I do these leaner cuts particularly because I’m aiming for 30 grams of protein per meal. Prioritizing protein has changed my life for the better.
By focusing on what I can add to my meals to make them more satiating and blood sugar-balancing, the less my mind goes toward restriction and dieting. If you’d like to continue on this protein journey with me, check out my first ebook Protein Empowered. I dive into the power of protein and include a week’s worth of breakfast, lunches, and dinner for inspiration.
Get the Protein-Empowered digital cookbook!
In the meantime, be sure to make this steak stir fry recipe. I have a feeling it will quickly be added to your weekly lineup!
Key Ingredients for Skirt Steak Stir Fry
All you need is a few basic ingredients to get this stir fry recipe on the table!
- Steak: While I cook a lot with ground meat, I love the taste of a good, well-seasoned piece of steak. I used skirt steak for this recipe because it’s easy to cook and the sauce soaks into the meat for a juicy, tender bite! You can also use hanger steak, flank steak, or flap steak. Buy whatever looks good at your grocery store or whatever happens to be on sale that day!
- Veggies: In terms of veggies, really, anything goes for a stir fry. I personally like the combo of chopped broccoli, zucchini, onion, and bell pepper. But feel free to use your favorite variety of veggies. For an extra boost of protein, go ahead and throw in a handful of pre-cooked frozen edamame too.
Pin this recipe for later!
Pin It- Chicken Broth: The bulk of the sauce is made from chicken bone broth, a nutrient-dense food that will thicken nicely into a beautiful, savory sauce. If you have beef bone broth, you can swap that in too.
- Tamari: This gluten-free alternative to soy sauce gives this dish its Asian flare. I always have a bottle of tamari on hand for stir fry and other dishes, like my Broccoli Crunch Salad with Creamy Almond Butter Dressing. You can use soy sauce if you aren’t gluten-free or coconut aminos, although that will give the sauce a bit of a sweeter note to it.
- Coconut Sugar: Sugar in a savory dish may seem like an odd choice, but it helps even out the saltiness of the sauce. I use coconut sugar because it’s a natural sweetener and less inflammatory than regular white or brown sugar.
- Fish Sauce: This ingredient provides that “hm, what’s that taste?” without being too overwhelming. That said, a little goes a long way, so a tablespoon is all you need here! If you don’t have it, just leave it out. The sauce will still be delicious.
- Arrowroot Starch: To help the sauce thicken, I make a slurry with arrowroot starch and a few tablespoons of water or extra broth. You can use cornstarch as a replacement.
How to Make Saucy Steak Stir Fry
To start, you’ll want to place the beef in the freezer for about 30 to 45 minutes. This will make it easier to slice against the grain. While the beef is freezing, you can go ahead and get the rest of your ingredients ready and chop up the veggies.
Once the beef is slightly frozen, cut the steak across the grain into thin, ¼-inch thick slices on the diagonal. Use a sharp knife so you’re cutting the beef instead of ripping or tearing it.
Set aside and make the sauce by whisking together the bone broth, tamari, coconut sugar, fish sauce, ginger, garlic, lime, sesame oil, red pepper flakes, and black pepper. I like to whisk everything together in a measuring cup to make it easier to pour it into the skillet.
Next, heat up the pan (I like this 12” carbon steel skillet from @madein) with 1 to 2 tablespoons of avocado oil. Add your beef slices and sear for 2 minutes undisturbed on each side. This helps get the beef to sear rather than steam. Remove the beef from the skillet and set aside. Use a paper towel to soak up any extra grease in the pan.
Using the same skillet (because there is no reason to dirty up another pan!), add another tablespoon of avocado oil. Add in the onion, broccoli, bell pepper, zucchini, and whatever other veggies you’re using. Remove the veggies and set aside.
Pour the sauce into the skillet carefully, simmering for 2 to 3 minutes or until it starts to bubble. Add in your arrowroot slurry, stirring frequently as the sauce continues to thicken.
Place the beef and veggies back into the skillet with the sauce. Stir everything to coat so every bite has some of that delicious sauce on it! Continue to cook and stir for another 3 or 4 minutes.
Recipe Tip
If the sauce seems too thick, add in some more broth or water. If it seems too thin, let it continue to reduce and thicken.
When you’re ready to eat, serve over a bed of rice and top with sesame seeds and green onion!
Other Asian-Inspired Meals
- One Pot Thai-Inspired Chicken and Rice
- Asian Braised Pork Shoulder
- Sticky Glazed Chicken Ginger Meatballs
- 20-Minute Orange Pork Stir Fry
- 20-Minute Ground Turkey Stir Fry
ONE PAN SAUCY SKIRT STEAK STIR FRY
Ingredients
Stir Fry:
- 3 tablespoons avocado oil
- 1 pound skirt steak
- 1 small head of broccoli, cut into florets
- 1 large zucchini, cut into thick chunks
- 1 small onion, thinly sliced
- 1 large bell pepper, cut into thick slices
Sauce:
- 1 ¼ cups chicken bone broth
- ½ cup tamari
- 1 tablespoon coconut sugar
- 1 tablespoon fish sauce
- 1 tablespoon fresh ginger, finely minced
- 2-3 cloves garlic, minced
- 1 fresh lime, juiced
- 2 teaspoons sesame oil
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ teaspoon black pepper
- 2 tablespoons arrowroot starch + a few tablespoons of water or broth to make a slurry
Instructions
- Prepare the Beef: Place the beef in the freezer for 30 to 45 minutes to make it easier to slice. Once ready, cut across the grain into thin, 1/4-inch slices on a diagonal.
- Make the Sauce: In a medium bowl, whisk together all of the sauce ingredients (broth, tamari, coconut sugar, fish sauce, ginger, garlic, lime, sesame oil, red pepper flakes, and black pepper), except the arrowroot starch. Set aside.
- Cook the Beef: Heat 1 to 2 tablespoons of avocado oil in a large, deep skillet over medium-high heat. Add beef and sear for 2 minutes (undisturbed) on each side. Remove from the skillet.
- Cook the Veggies: Using the same skillet over medium-high heat, add 1 tablespoon of oil. Add the onion, broccoli, bell pepper, and zucchini and stir fry for 3 to 4 minutes. Remove the vegetables from the skillet.
- Thicken the Sauce: Reduce the heat to medium. Pour the sauce into the skillet. Simmer for 2 to 3 minutes. Add the arrowroot slurry, stirring frequently while the sauce thickens.
- Return the beef and veggies to the skillet with the thickened sauce, stirring to coat. Continue stirring and cooking for an additional 3 to 4 minutes. If the sauce seems too thick, add a splash of bone broth or water. If the sauce seems too thin, turn up the heat and continue to reduce it. When the sauce has thickened to your liking, remove the skillet from the heat.
- Assemble and Eat: Serve the beef and veggies over warm rice topped with sesame seeds and green onion. Enjoy!
