Best Steak Stir Fry Recipe

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Happy Stir Fry-day! Any day of the week can be stir fry-day, but it's especially fun to do stir fry on an actual Friday too, which is how I kicked off my weekend.

The thing I love most about stir fry is that it is incredibly easy to change it up to fit how you are feeling in the moment. Don't have fryer steak? Then use thinly sliced chicken, pork, or shrimp instead! Or if you don't have a certain ingredient, that's fine too, just toss something else into the wok to shake things up.

I started by cooking up my steak in the wok over a high heat until it was just barely pink. The key to juicy stir fry is to not overcook the meat at the beginning or else it will be rubbery or dry.

The stir fry sauce is essential too. While most stir fry sauces have a base of corn starch, water, brown sugar, and soy sauce, there's a lot of room to mix in other ingredients to adjust the flavors and spiciness. I added hoisin to mine along with some red pepper flakes for a sweet and spicy sauce. Add honey for an even sweeter sauce or sriracha to kick things up another notch.

Wipe the wok clean after cooking the meat to begin cooking the vegetables in the sesame oil.

When the veggies have softened, add the meat back into the wok. I then added the sauce directly into the wok and brought it to a bubbling simmer.

The sauce should start to thicken up pretty quickly. Reduce the heat to a medium and let the sauce evaporate further until it is nice and thick.

Stir in the rice noodles. I actually use a 'retired' pair of wooden salad scoopers in my wok to lift and fold the noodles into the wok, so they stay nice and long and don't get broken up.

I served mine alongside a couple homemade cabbage wontons, based off one of my first ever recipes for seriously simple egg rolls.

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Steak Stir Fry

  • Number of Servings: 2
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
Best Steak Stir Fry Recipe


  • 8 oz fryer steak OR thinnly sliced steak
  • 1 package rice noodles
  • ¼ cup water
  • ¼ cup soy sauce
  • 3 tbsp brown sugar
  • 3 tbsp corn starch
  • 2 tbsp hoisin sauce
  • 2 tsp red pepper flakes
  • 1 tsp fresh ginger, minced
  • 2 tbsp sesame oil
  • ½ cup red & green bell peppers, sliced
  • 1 small red onion, sliced
  • 3 cremini mushrooms, chopped
  • 2 tbsp garlic
  • 1 can whole baby corn
  • green onion, for garnish
  • salt & pepper, to taste

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  1. Heat 1 tablespoon of sesame oil in a wok over high heat. Add the steak to the wok, season with salt and pepper, and stir until just under medium rare. Remove from the wok and set aside.
  2. Combine together the water, soy sauce, brown sugar, corn starch, hoisin sauce, red pepper flaked, minced ginger, and 1 tablespoon of green onions to form the stir fry sauce. Let the flavors incorporate for at least 30 minutes.
  3. Wipe the wok clean then add another tablespoon of sesame oil over high heat. Add the onion and mushrooms to the wok, stirring occasionally. Add the whole sweet baby corn and keep the ingredients moving within the wok until they have softened.
  4. Add the steak back to the pan with the vegetables and pour the sauce into the wok. Bring to a bubbling simmer, while stirring, then reduce the heat to medium and let the sauce reduce until sufficiently thickened.
  5. Cook the rice noodles according the instructions on the box. Drain the noodles and add to the wok with the steak and vegetables. Fold the noodles into the sauce until completely covered. Serve right away and enjoy!

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