Nothing beats a quick stir-fry when you want to make dinner fast, and this recipe—with tender, crisp vegetables and juicy rib-eye steak in a sensational sauce—is perfect for those time-crunch occasions.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds rib-eye, cut into 1 1/2- to 2-ounce pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
- 5 ounces cremini mushrooms, quartered
- 1 bunch broccolini, stalks trimmed
- 1 small red bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 2 tablespoons minced ginger
- 6 scallions, thinly sliced, whites and greens separated
- 4 cloves garlic, minced
- 1/3 cup orange juice
- 1/3 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon sesame oil
- Fresh cilantro leaves and sesame seeds, for topping
Instructions
- For the steak: Heat a large skillet over medium-high heat. Season the steak with the salt and pepper. Add 1 tablespoon of the oil to the skillet. Sear the steak pieces until brown on the surface and medium-rate, about 45 seconds per side. Set aside.
- Add the remaining 1 tablespoon oil to the skillet, then add the mushrooms, broccolini and red and yellow bell peppers. Cook until the vegetables soften slightly, a couple of minutes. Add the ginger, scallion whites and garlic and cook until very fragrant, 45 seconds to a minute.
- For the sauce: Mix the orange juice, soy sauce, rice wine vinegar, honey, cornstarch, red pepper flakes and sesame oil in a small bowl. Add to the skillet and allow it to boil and thicken, tossing everything together and coating it in the sauce, 1 to 2 minutes. Return the steak to the sauce and stir to coat in the sauce also.
- Garnish with cilantro, scallion greens and sesame seeds. Serve by itself or over rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 780 |
| Total Fat | 54 g |
| Saturated Fat | 21 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 50 g |
| Cholesterol | 154 mg |
| Sodium | 1313 mg |
Reviews
Really good and easy. Will make again
This was quick and delicious!
Very yummy!
Substituted chicken. Turned out great. Will definitely make again
Made it with chicken, double the sauce, it was great. I will definitely make this again. Has anyone tried this with shrimp.?
Thought this was excellent, the sauce was fantastic. Loved it with the rib-eye but will try it with chicken next time to reduce the cost. Initially thought it was a waste of a good steak as I love mine grilled, but after eating the leftovers I changed my mind. Served it over zucchini noodles. I’m glad I didn’t double the sauce as another suggested, the sauce was plenty more than enough, almost too much in fact.
This was fantastic-sauce was very flavorful. We made it exact except we added some green beans as well. It is a bit on the pricey side if you use ribeye-I bought a little less than 2 pounds which was more than enough but just the meat was over $20-but I guess now that I’m thinking about it 4 servings so not that bad per serving. Will definitely be making again!
This was good but I won’t make it again. The family also liked it but no raves, which is why I won’t make it again. The ribeye was very nice and tender tho. I trimmed the major fat and just kept the marbled meat. I also used broccoli, ginger from tube. Doubled the sauce and so glad I did. Would not have been enough otherwise. I’ll keep looking for those 4&5 star recipes.
Time is about an hour with all of the chopping and cutting up the meat. Changes I made: used peanut oil, broccoli, ginger out od a tube, fresh squeezed orange juice and I used a wok instead of a large skillet. Had to brown the meat in two batches. Served it over udon noodles. There were only 2 of us and have at least 3 servings leftover. I will make it again!
Made this for two using one pound beef round steak. Substituted broccoli for broccolini as store I shop did not have broccolini. Since it was for two, cut back on amount of vegetables but made full sauce recipe as we like sauce. Glad I made full recipe for sauce as there wasn’t a lot left, enough to coat meat and vegetables, but that’s it. Next time will make larger portion of sauce as it was tasty. Served over rice. It’s easy recipe and tasty too.