Steak Stir Fry is a quick skillet dinner with tender sliced steak, crisp asparagus, and a savory garlic ginger sauce. It comes together fast and makes an easy weeknight meal that feels fresh, filling, and a little better than takeout.
A Quick Look at the Recipe
✅ Recipe Name: Steak Stir Fry
🕒 Ready In: ~25 minutes
👪 Serves: 4 servings
🍽 Calories: ~390 per serving estimated
🥣 Main Ingredients: Sirloin steak, asparagus, garlic, soy sauce, rice vinegar, sesame oil, ginger
📖 Dietary Info: Dairy-free; gluten-free option
👌 Difficulty: Easy - slice, sear, simmer, serve
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The sauce is simple but flavorful, with a good balance of salty, tangy, and rich flavor from the soy sauce, rice vinegar, sesame oil, garlic, and ginger. Cornstarch helps the sauce thicken so it coats the steak and asparagus instead of staying thin in the pan.
Serve it over rice, cauliflower rice, or noodles for a full meal. If you enjoy easy skillet dinners like this one, you may also like our Salisbury Steak with Mushroom Gravy, Chicken Mushroom Marsala, or Thai Basil Chicken.
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Why You'll Love this Steak Stir Fry:
Quick Weeknight Dinner: Thinly sliced steak and asparagus cook fast, so dinner comes together in about 25 minutes.
Simple Stir Fry Sauce: Soy sauce, rice vinegar, sesame oil, garlic, and ginger create a savory sauce without needing bottled stir fry sauce.
Fresh and Filling: The steak makes it satisfying, while the asparagus keeps the meal lighter and fresh.
Great with Rice or Noodles: Serve it over white rice, brown rice, cauliflower rice, or rice noodles for a full meal.
Key Ingredients:
- sirloin steak. Sirloin works well for stir fry because it cooks quickly and stays tender when sliced thinly against the grain.
- asparagus. Adds a fresh, crisp texture and cooks fast in the skillet. Cut it into even pieces so it cooks at the same rate.
- garlic and ginger. These give the stir fry sauce bold flavor and keep the dish from tasting flat.
- soy sauce. Creates the salty, savory base of the sauce. Use gluten-free soy sauce or tamari if needed.
- rice vinegar. Adds tang and helps balance the richness of the steak and sesame oil.
- sesame oil. Adds a nutty flavor that makes the sauce taste more like a classic stir fry.
- cornstarch. Helps thicken the sauce so it coats the steak and asparagus.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Use gluten-free soy sauce or tamari instead of regular soy sauce.
- Use a different vegetable: Broccoli, snap peas, green beans, bell peppers, or zucchini can be used instead of asparagus.
- Swap the steak: Flank steak, skirt steak, or strip steak can be used in place of sirloin. Slice thinly against the grain for the best texture.
- Make it spicier: Add red pepper flakes, sriracha, or chili garlic sauce to the stir fry sauce.
- Serve it different ways: Serve over rice, cauliflower rice, rice noodles, or with extra vegetables for a lower-carb meal.
How to Make Steak Stir Fry:
- Step 1: Slice the sirloin steak thinly against the grain. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger paste, and cornstarch until smooth.
- Step 2: Heat a large skillet over medium-high heat. Add the sliced steak and cook for 3-4 minutes, stirring occasionally, until browned. Remove the steak from the skillet and set aside.
- Step 3: Add the chopped asparagus and the white parts of the green onions to the same skillet. Cook for 3-4 minutes, until the asparagus is crisp-tender. Add the minced garlic and cook for 30 seconds, stirring often.
- Step 4: Add the steak back to the skillet. Pour the sauce over the steak and asparagus, then stir until everything is coated. Cook for 1-2 minutes, until the sauce thickens. Top with the green parts of the green onions before serving over rice, cauliflower rice, or noodles.
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Recipe Notes & Tips:
- Slice the steak thinly: Thin slices cook quickly and stay tender. Cut against the grain for the best texture.
- Do not over cook the steak: Sear it just until browned, then add it back at the end so it does not get tough.
- Whisk the cornstarch into the sauce first: This helps the sauce thicken smoothly without clumps.
- Cook the asparagus until crisp-tender: The asparagus should still have a little bite so it does not get mushy.
- Serve right away: Stir fry is best fresh, while the steak is tender and the sauce is glossy.
How to Store:
Refrigerator: Store Steak Stir Fry in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet or microwave until warmed through. Avoid overheating so the steak does not get tough.
Freezer: Freezing is not recommended because the asparagus can become soft and watery after thawing.
Steak Stir Fry FAQs:
Yes, use gluten-free soy sauce or tamari instead of regular soy sauce. You should also check that your rice vinegar, sesame oil, cornstarch, and ginger paste are labeled gluten-free if needed.
Sirloin steak works well because it is lean, flavorful, and cooks quickly when sliced thin. Flank steak, skirt steak, or strip steak can also be used.
Yes, you can slice the steak, chop the asparagus, separate the green onions, and mix the sauce ahead of time. For the best texture, cook the stir fry right before serving.
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Steak Stir Fry
Ingredients
- 1-2 pounds sirloin steak, sliced
- 1 bunch asparagus, chopped
- 3 garlic cloves, minced
- ⅓ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon ginger paste
- 2 tablespoons cornstarch
- 2 green onions, sliced
Instructions
- Slice the sirloin steak thinly against the grain.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger paste, and cornstarch until smooth.
- Heat a large skillet over medium-high heat.
- Add the sliced steak and cook for 3-4 minutes, stirring occasionally, until browned. Remove the steak from the skillet and set aside.
- Add the chopped asparagus and the white parts of the green onions to the same skillet. Cook for 3-4 minutes, until the asparagus is crisp-tender.
- Add the minced garlic and cook for 30 seconds, stirring often.
- Add the steak back to the skillet. Pour the sauce over the steak and asparagus, then stir until everything is coated.
- Cook for 1-2 minutes, until the sauce thickens and the steak is cooked to your liking.
- Top with the green parts of the green onions before serving over rice, cauliflower rice, or noodles.
Nutrition
Notes
- Slice the steak thinly: Thin slices cook quickly and stay tender. Cut against the grain for the best texture.
- Do not over cook the steak: Sear it just until browned, then add it back at the end so it does not get tough.
- Whisk the cornstarch into the sauce first: This helps the sauce thicken smoothly without clumps.
- Cook the asparagus until crisp-tender: The asparagus should still have a little bite so it does not get mushy.
- Serve right away: Stir fry is best fresh, while the steak is tender and the sauce is glossy.
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