Let’s be real: the weeknight dinner dilemma is a constant struggle. You want something delicious and satisfying, but you’re short on time and energy. Enter your new go-to recipe: this incredible Ginger Steak and Vegetable Stir-Fry. It delivers a powerhouse of flavor in less than 30 minutes, with perfectly seared, tender steak and vibrant, crisp-tender veggies. It’s the kind of meal that tastes like a treat but comes together faster than takeout.
Ingredients
• 8 oz / 225 g skirt steak, thinly sliced against the grain
• 2 tbsp / 30 ml avocado oil, divided
• 1-inch / 2.5 cm piece fresh ginger, minced or grated
• ¼ cup / 35 g broccoli florets, cut into small, bite-sized pieces
• 1 bunch baby bok choy, ends trimmed and leaves separated
• ½ cup / 60 g zucchini, sliced into half-moons
• 2 tsp / 10 ml coconut aminos or tamari
• Salt and black pepper to taste
• Optional: Sesame seeds or sliced green onions for garnish
Instructions
1. Directions
2. Sear the Steak: Pat the sliced steak completely dry with a paper towel and season generously with salt and pepper. Heat a large skillet or wok over high heat until it’s screaming hot. Add 1 tbsp of avocado oil. Once the oil shimmers, carefully place the steak in a single layer, ensuring not to crowd the pan. Sear for 1-2 minutes per side until a deep brown crust forms, leaving the inside slightly pink. Transfer the steak to a plate and set aside.
3. Sauté the Aromatics: Reduce the heat to medium-high and add the remaining 1 tbsp of avocado oil to the same pan. Add the minced ginger and cook for about 30 seconds, stirring constantly, until it becomes wonderfully fragrant.
4. Cook the Veggies: Add the broccoli florets to the pan and stir-fry for 2-3 minutes, as they take the longest to cook. Follow with the baby bok choy and zucchini, continuing to stir-fry for another 2-3 minutes. You’re aiming for vegetables that are bright, vibrant, and tender-crisp.
5. Combine and Finish: Return the seared steak, along with any juices that have collected on the plate, back into the pan with the vegetables. Drizzle the coconut aminos over everything and toss well to coat. Cook for one final minute, just enough to heat the steak through without overcooking it.
6. Serve and Garnish: Immediately portion the stir-fry onto plates. Garnish with a sprinkle of sesame seeds or fresh sliced green onions for an extra pop of flavor and texture, if desired.
Nutritional Information
• Please note: The following is an estimated nutritional analysis per serving, based on the recipe being divided into 3 servings.
• Calories: 250 kcal
• Fat: 18 g
• Protein: 17 g
• Net Carbs: 8 g
Pro Tips
• For the best sear, ensure your steak is completely dry and your pan is extremely hot before the meat goes in. Work in batches if necessary to avoid overcrowding the pan, which can steam the meat instead of searing it.
• Stir-frying happens fast! Have all your vegetables chopped, steak sliced, and sauces measured out (a practice known as ‘mise en place’) before you even turn on the stove. This prevents anything from burning while you prep.
• This recipe is incredibly versatile. Feel free to substitute the vegetables with what you have on hand. Sliced bell peppers, snap peas, mushrooms, or asparagus would all be fantastic additions.
• Don’t skip the step of adding the steak’s resting juices back to the pan. That liquid is packed with concentrated beefy flavor that will enrich the final sauce.
