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Saucy Skirt Steak Stir Fry - Olivia Adriance
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5 from 2 votes

ONE PAN SAUCY SKIRT STEAK STIR FRY

Thin slices of steak are quickly seared with a handful of colorful vegetables and an Asian-inspired sauce for a tasty and simple weeknight meal!
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American, Asian
Keyword: 20 minute stir fry, Low Carb Stir Fry, Saucy steak, Steak and veggies, Steak stiry fry
Servings: 4
Author: Olivia Adriance

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!

Notes

This recipe is definitely adaptable! Use whatever veggies you have on hand, such as cauliflower, asparagus, carrots, or snow peas.

Nutrition

Calories: 430kcal | Carbohydrates: 28g | Protein: 37g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 2146mg | Potassium: 1246mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2485IU | Vitamin C: 209mg | Calcium: 117mg | Iron: 5mg