Extra Veggie Steak Stir Fry

Steps

1. 1

   Optionally, and preferably, remove the steak from its packaging and pat it dry. Place it on a plate and transfer it to the freezer for 20–30 minutes, until firm. Remove it and slice it thinly against the grain into 1/8- to 1/4-inch slices. While the steak chills, chop the vegetables and prepare the sauce.

   Start 30-minute timer
2. 2

   Combine the soy sauce or coconut aminos, rice vinegar, fresh orange juice, honey, cornstarch or arrowroot powder, and sesame oil in a small bowl or 1-cup measuring cup. Whisk until combined and set aside.

3. 3

   Heat a 12-inch cast-iron skillet or large wok over high heat. Add 1 tablespoon of the olive oil and heat until it shimmers.

4. 4

   Add the sliced steak to the hot skillet. Season with the kosher salt and ground pepper, then stir-fry until charred and medium-rare, 3–4 minutes.

   Start 4-minute timer
5. 5

   Remove the steak from the skillet with tongs and set it aside on a plate.

6. 6

   Add the remaining 1 tablespoon olive oil to the skillet and heat until shimmering.

7. 7

   Add the carrots and asparagus. Sauté for 3 minutes, stirring frequently.

   Start 3-minute timer
8. 8

   Add the red and yellow bell peppers and snow peas. Toss them with the carrots and asparagus, then stir-fry all the vegetables for 3 minutes more.

   Start 3-minute timer
9. 9

   Add the minced garlic, toss it with the vegetables, and cook for 1 minute more. Stir and toss frequently throughout the vegetable cooking.

   Start 1-minute timer
10. 10

    Return the steak to the skillet. Whisk the stir-fry sauce again if the cornstarch or arrowroot has settled, then pour it into the skillet.

11. 11

    Stir-fry, stirring frequently, until the sauce thickens and the vegetables are bite-tender, about 3 minutes.

    Start 3-minute timer
12. 12

    Remove the skillet from the heat and stir in the sesame seeds. Serve immediately over rice, cauliflower rice, or noodles.