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–+ servings

Steak Stir Fry Recipe

Overhead photo of steak stir fry with zucchini in a large cast iron skillet.
Speedy and sensationally delicious, this sizzling Steak Stir Fry recipe brings together juicy bites of steaks with tender-crisp zucchini and sweet bell peppers in a lemon-kissed garlic butter sauce. Made in one pan in 30 minutes with easy-to-find ingredients, this stir fried steak isn't just better than takeout, it's a total weeknight flex!
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings

Equipment

  • 2 Mixing Bowls - 1 small and 1 medium
  • 1 Large Cast Iron Skillet or Wok

Ingredients

  • 1 ½ pounds Steaks – excess fat trimmed & cut into generous 1-inch pieces (SEE NOTES)
  • 1 heaping TBS Fresh Thyme Leaves - chopped
  • 1 tsp EACH: Smoked Paprika & Onion Powder
  • ½ tsp Cayenne Pepper – or more to taste
  • to taste Kosher Salt and Ground Black Pepper
  • 2 ½ TBS Good-Quality Olive Oil – DIVIDED, plus more as needed
  • 4 TBS Butter – cut into pats
  • 3-4 cloves Garlic – minced
  • 1 medium Zucchini – medium dice or cut into ½-inch-thick rounds
  • 1 large Red Bell Pepper – medium dice
  • 1 whole Lemon – juice
  • Optional for Garnish: Garnishes and Serving: Fresh Basil and Lemon Wedges Rice, Quinoa, or Cauliflower Rice

Instructions

  • Mix Seasoning Together: In a small bowl, combine the thyme, paprika, onion and cayenne. Season with 1 teaspoon salt and ½ teaspoon pepper. Grab a small whisk or fork and mix well to combine.
    Reserve 1 teaspoon of seasoning and then set both aside.
  • Season Steak: Pat the cubes of steak dry and add them to a medium bowl.
    Sprinkle the seasoning mix (all but the reserved teaspoon), evenly over the steak and then use your hands or two spoons and toss until the steak is thoroughly and evenly coated with the seasonings. Then, set aside.
  • Stir Fry Zucchini and Peppers: Heat 1 ½ tablespoon of oil in a large skillet over medium-high heat.
    When the oil shimmers, add the peppers and zucchini, and season with reserved teaspoon of seasoning.
    Stir fry, stirring frequently, until the veggies are just tender-crisp, about 6-10 minutes.
    Remove the vegetables from the skillet and transfer to a plate.
    (Note: If you prefer softer vegetables, continue to cook, stirring for a few extra minutes.)
  • Stir Fry Steak: Return the skillet to between medium-high and high heat and add the remaining tablespoon of oil.
    Once the oil shimmers, add the diced steak to the pan in a single layer (cook in two batches and add more oil if necessary).
    Cook, undisturbed, for 3-4 minutes, or until the steak is brown on the bottom.
    Then cook, stir-frying for 1 minute.
    Remove the steak from pan and transfer to the plate with the zucchini.
    (Note: If you prefer your steak well done, keep the steak cubes in the pan and go to next step.)
  • Add Butter and Garlic: Reduce the heat under the pan to medium and add the butter and the garlic to the pan.
    Cook for 1 minute, or until the butter melts.
  • Add Steak and Veggies: Add the seared steak pieces and veggies to the pan.
    Stir fry, tossing or stirring frequently to coat the steak and vegetables in butter sauce, for about 1-2 minutes, or until the steak is cooked to your liking.
  • Add Lemon and Herbs: Remove the skillet from the heat and stir in the lemon juice. Stir in fresh basil if using.
  • Serve Stir Fry Steak: Serve the stir fried steak and veggies as it is or serve over your favorite grains or noodles. Enjoy immediately.

Notes

  • Beef: You can use any cut of steak you love in this recipe. I typically use ribeye or beef tenderloin; however, sirloin is the most economical steak option and it works great here! Alternatively, you can use flank steak; but you will need to slice it thinly against the grain instead of cubing.
  • Cutting Steaks: It’s easiest to cut COLD meat. I recommend adding your steaks to a freezer-safe storage bag and placing them in the freezer for at least 30 minutes prior to cubing! (Note: You don’t want to freeze the meat completely!)
  • Stir Frying Steak: Typically, it’s best to remove the chill from your meat, prior to searing. HOWEVER, steak bites are very quick cooking! Therefore, it’s best to cook the meat cold – this will help prevent overcooking steaks.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 555kcal    Carbohydrates: 5g    Protein: 36g    Fat: 44g    Saturated Fat: 19g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 21g    Trans Fat: 0.5g    Cholesterol: 134mg    Sodium: 185mg    Potassium: 690mg    Fiber: 2g    Sugar: 3g    Vitamin A: 1873IU    Vitamin C: 63mg    Calcium: 32mg    Iron: 3mg
Course: entree, Main Course
Cuisine: American, Asian, Fusion