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Steak stir fry is the go-to solution when I want a filling dinner that checks all the boxes for flavor, color, and satisfying protein. Packed with fresh broccolini, sweet peppers, and bold spices, this dish transforms simple ingredients into a vibrant weeknight meal that tastes restaurant-worthy without the fuss.
My family asks for this almost every time we have steak on hand. I remember making a double batch before a road trip and everyone secretly hoped there would be leftovers for the drive.
Ingredients
- Pork lard or neutral oil: Delivers authentic flavor and helps to caramelize the veggies. Go with avocado or peanut oil for a lighter taste.
- Broccolini: Adds crunch and a touch of bitterness that pairs perfectly with savory steak. Look for firm stalks and crisp florets.
- Red bell peppers: Provide sweetness and beautiful color. Choose glossy peppers without wrinkles.
- Yellow onion: Deepens the flavor base. Pick firm onions with papery skins.
- Red chili peppers: Offer gentle heat and aroma. Use less or remove seeds for a milder dish.
- Flank steak: Gives bold beef flavor and tender texture when sliced thinly against the grain. Ask your butcher for a fresh cut.
- Salt: Seasons and enhances all the other flavors.
- Mayonnaise: Makes the sauce extra silky and rich. Use full fat for best results.
- Smoked paprika: Delivers warmth and a smoky undertone. Spanish varieties bring the best flavor.
- Garlic powder: Infuses the sauce with a mellow, lasting savoriness.
- Soy sauce: Brings saltiness and umami depth. Choose naturally brewed for better taste.
- Oyster sauce: Adds a sweet and savory complexity. Pick a trusted brand like Lee Kum Kee.
- Cornstarch: Thickens the sauce to glossy perfection.
- Hot water: Brings the sauce together smoothly.
Step-by-Step Instructions
- Prepare the Vegetables:
- Slice the broccolini into bite-sized pieces chop the bell peppers into strips dice the onion and thinly slice the chili peppers. In a large pan heat your pork lard or oil over medium. Add the vegetables and one teaspoon of salt. Sauté them for about fifteen minutes stirring occasionally until they are softened and lightly caramelized then remove them and set aside.
- Cook the Steak:
- In the same pan add the thinly sliced flank steak. Sprinkle with the other teaspoon of salt. Cook over medium heat stirring often for five to ten minutes until the steak is browned and fully cooked. Return the sautéed vegetables to the pan and mix everything well.
- Whisk the Sauce:
- In a small bowl combine mayonnaise smoked paprika garlic powder soy sauce oyster sauce cornstarch and hot water. Whisk until smooth thick and lump free which ensures the sauce will coat each ingredient evenly.
- Combine and Simmer:
- Pour the sauce into the pan over the beef and vegetables. Stir thoroughly to coat everything. Let the mixture simmer gently for five to ten minutes to thicken the sauce and blend all the flavors.
- Serve:
- Once the sauce is thick chicken glossy and clings to the steak and veggies spoon everything over steamed rice or your favorite grain and serve hot.
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My absolute favorite part is the way broccolini stays just a bit crisp after cooking making every forkful bright and a little crunchy. My son always tries to sneak out the extra red peppers for himself so now we sometimes double those just to keep everyone happy.
Storage Tips
Leftovers keep well in an airtight container for three days in the fridge. When reheating add a splash of water or soy sauce to loosen the sauce and stir gently over medium heat on the stove for best results. You can also freeze portions for up to one month just thaw and warm through before serving.
Ingredient Substitutions
If you cannot find broccolini swap in regular broccoli or even green beans. Use chicken or pork instead of flank steak for a different flavor. Swap oyster sauce for hoisin for a slightly sweeter note. For gluten free needs try tamari in place of regular soy sauce.
Serving Suggestions
Serve this stir fry over simple steamed jasmine rice brown rice or tender noodles. Garnish with sliced green onions or toasted sesame seeds for extra crunch and aroma. For a low carb twist try serving over cauliflower rice or tossed with fresh salad greens.
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Cultural and Historical Context
Stir fry has roots in traditional Asian cooking especially Chinese cuisine where speed and high heat keep veggies crisp and meats juicy. This recipe borrows from that quick pan technique while playing with accessible flavors like smoked paprika and mayonnaise for a fusion feel.
Common Recipe Questions
- → How do I keep the steak tender in stir fry?
Slice the steak thinly against the grain and cook quickly over medium heat. Avoid overcooking for best tenderness.
- → Can I substitute broccolini with other vegetables?
Yes, regular broccoli, snow peas, or asparagus work well if broccolini is unavailable.
- → What does the mayonnaise do in the sauce?
Mayonnaise adds creaminess and helps bind the spicy, savory flavors in the sauce, giving a smooth, rich texture.
- → Is it necessary to use pork lard?
Pork lard brings a rich flavor, but any neutral oil like canola or vegetable oil is a fine substitute.
- → How can I adjust the spice level?
Increase or decrease the red chili peppers based on your preference, or omit entirely for a milder dish.