Oriental Steak
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Time to read 3 min
Wow this is a new recipe I worked on...and it is great! Extremely succulent stir fry sauce paired with Diamond R Beef...so good and your family will LOVE it!
Oriental Steak Recipe
Ingredients:
Steak Marinade:
- 1/2 cup Soy Sauce
- 1T Chili Garlic Sauce
- 1/2 cup good Olive Oil
- 1/4 cup chopped onion
- 1/4 cup lime juice
Stir Fry Sauce:
- 1/2 cup Soy Sauce
- 2T good Olive Oil
- 1/2 cup water
- 1T Better than Bouillon Beef
- 1T Garlic, minced
- 1T Fresh Ginger, minced
- 1T Corn Starch to thicken plus water
Other Ingredients:
- 1 pound Diamond R Flank Steak, Skirt Steak, or Sirloin
- Fried Rice Recipe
- Broccoli for Stir Fry
Directions:
- In a bowl, mix together the marinade ingredients. Add the steak and marinade to a ziplock bag, ensuring the steak is fully coated. Seal the bag and refrigerate for at least 4 hours, or overnight for the best flavor.
- Light your grill and prepare a hot fire. About 30 minutes before cooking the steak, bring a pot of water to a boil and cook the broccoli for 5 minutes. After 5 minutes, immediately transfer the broccoli to a bowl of ice water to stop the cooking process. It will still be crunchy.
- For the stir-fry sauce, lightly brown the garlic and ginger in a saucepan, being careful not to let the garlic burn. Once aromatic, add all remaining ingredients except the cornstarch. Let the sauce simmer on low heat until you are about to serve, stirring every few minutes. It will cook down a bit, thus making it salty. Consider using a low sodium soy sauce.
- Cook the steak over hot coals until medium rare, or to your liking. While the steak cooks, heat 2 tablespoons of olive oil in a pan and stir-fry the broccoli over high heat for about 10 minutes. When tender turn off the heat. Once the steak is finished, let it rest under foil while you finish the stir-fry sauce.
- Mix the cornstarch with ¼ cup of water, ensuring it's fully dissolved. Add this mixture to the simmering stir-fry sauce to thicken it. Cook for another 5 minutes stirring frequently.
- Return the broccoli to high heat and add 2 tablespoons of soy sauce and stir-fry for another few minutes. Slice the steak thinly before serving.
Drizzle the stir-fry sauce over the sliced steak and serve with the broccoli and fried rice on the side. This stir-fry sauce has a ton of flavor. Let me know what you think!
Tips for a Great Steak Stir Fry
- Slice the steak thin and against the grain. Thin slices cook fast and stay tender.
- Give the steak time in the marinade. At least four hours, or overnight for the most flavor.
- Cook over high heat. A stir fry wants a hot pan or hot coals so the beef browns instead of steaming.
- Brown the garlic and ginger gently for the sauce. If the garlic burns it turns bitter, so keep it moving.
- Reach for low sodium soy sauce. The sauce cooks down and concentrates, so it can get salty fast.
Best Cuts for Stir Fry
Flank steak is the classic pick for stir fry. It is lean, takes a marinade well, and slices into clean strips against the grain. Skirt steak and top sirloin both work great too. Whatever you choose, slice it thin so every bite stays tender. If you like this style of dish, our Mongolian beef uses the same thin-sliced, high-heat approach.
Serving and Storage
Serve the sliced steak over fried rice with the broccoli on the side and the stir fry sauce drizzled on top. Leftovers keep in the fridge for three to four days and reheat well in a hot skillet. Got more beef to cook through the week? Our buttery steak bites come together in minutes.
Frequently Asked Questions
What is the best steak for stir fry?
Flank steak is the go-to because it is lean and takes a marinade well. Skirt steak and top sirloin are great alternatives. The key with any of them is to slice thin and against the grain so the beef stays tender.
How long should I marinate the steak?
Marinate for at least four hours, and overnight is even better. The soy, lime, and chili garlic sauce need time to work into the beef. If you are short on time, an hour still adds flavor, though the results are not as deep.
Why did my stir fry sauce turn out salty?
The sauce reduces as it simmers, which concentrates the soy sauce. Use a low sodium soy sauce and taste as it cooks down. You can also thin it with a little extra water before you add the cornstarch slurry.
Can I make this stir fry without a grill?
Yes. Sear the marinated steak in a hot cast iron skillet or wok instead of over coals. Get the pan very hot, cook the beef in batches so it browns, then slice it thin and finish with the sauce.
Start With Diamond R Beef
A stir fry lives and dies by the beef. Our Diamond R flank steak is pasture-raised and grain-finished on our Southeast Kansas family ranch, single-source with no antibiotics and no added hormones. Top sirloin from our shop works just as well if that is what you have on hand.
