Stir-Fry Steak And Vegetables
A quick and flavorful stir-fry featuring tender sirloin steak, crisp vegetables, and pineapple, all coated in a savory soy and ginger sauce perfect for a satisfying meal.
Ingredients
Instructions
- Trim any fat from the sirloin steak.
- Cut the steak across the grain into thin diagonal strips, about 2 inches long.
- Combine soy sauce, dry sherry, honey, ground ginger, and pressed garlic to make the marinade.
- Toss the steak strips with the marinade and let sit for 30 minutes, stirring once or twice.
- Prepare the sliced onions, mushrooms, and diagonally sliced celery.
- Heat oil in a large skillet or wok over high heat.
- Drain the marinated meat, saving the marinade.
- Add the meat to the hot skillet.
- Cook quickly over high heat, stirring constantly, until the meat starts to brown, about 2-3 minutes.
- Remove the meat from the skillet and set aside.
- Lower heat to moderately high.
- Add sliced onions to the skillet and stir-fry for 1 minute.
- Add mushrooms and celery; cook for 2 minutes, stirring constantly.
- Pour in the reserved marinade and heat for 1 minute.
- Return the cooked meat and drained pineapple chunks to the skillet.
- Stir until everything is heated through and coated in the sauce.
- Serve immediately with rice.
Tips & Substitutions
For a more tender steak, consider marinating it for longer than 30 minutes. You can substitute the sirloin with flank steak or even chicken for a different flavor. If you prefer a little heat, add some sliced jalapeños or red pepper flakes to the stir-fry. For a vegetarian option, use tofu instead of meat, and browse more Chinese recipes for additional inspiration.
Serving Suggestions
This stir-fry pairs beautifully with steamed jasmine rice or fried rice. You can also serve it with a side of Edylene Mcgill'S Egg Rolls for a complete meal. If you're looking for a light option, a fresh cucumber salad would complement the dish well, balancing the savory flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat to warm it through, adding a splash of water or broth to prevent sticking and maintain moisture. Microwaving is also an option, but be cautious not to overcook it.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fry Steak And Vegetables contains roughly 1139 calories, with 14g protein, 124g carbohydrates, and 71g fat. It is an excellent source of iron (138% of the Daily Value), dietary fiber (67% of the Daily Value), and potassium (37% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 769mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this stir-fry?
Yes, frozen vegetables can be a convenient option. Just be sure to thaw and drain them before adding to the skillet to avoid excess moisture. Cook them slightly less than fresh vegetables to maintain a good texture.
What can I substitute for dry sherry?
If you don't have dry sherry on hand, you can use white wine or a mixture of apple cider vinegar and broth. This will add a similar acidity and depth without compromising the overall flavor of the dish.
How can I make this dish gluten-free?
To make this stir-fry gluten-free, simply replace the soy sauce with a gluten-free soy sauce or tamari. Also, ensure that any other condiments or sauces used are labeled gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).