There’s something dependable about a stir fry: fast, flavorful, and a great way to use up leftover vegetables. My One Pan Saucy Skirt Steak Stir Fry tastes elevated but comes together quickly, making it perfect for busy weeknights.
Slicing the steak into thin strips takes the intimidation out of cooking steak and lets each piece sear quickly. Skirt steak and similar cuts like hanger or flank are forgiving and soak up the sauce, leaving the meat juicy and tender.
I often choose leaner steak cuts because I aim for around 30 grams of protein per meal; prioritizing protein has made a big difference for me.
If you want more ideas for protein-focused meals, I’ve put together a digital cookbook called Protein-Empowered with breakfasts, lunches, and dinners designed to be satisfying and balanced.
Get the Protein-Empowered digital cookbook!
Make this steak stir fry soon — it’s likely to become a regular in your dinner rotation.
Key Ingredients for Skirt Steak Stir Fry
This recipe uses a handful of accessible ingredients to deliver big flavor.
- Steak: Skirt steak works great because it cooks quickly and soaks up sauce. Hanger, flank, or flap steak are good substitutes—choose what’s fresh or on sale.
- Vegetables: Use whatever you have on hand. My favorite mix is broccoli, zucchini, onion, and bell pepper. You can also add pre-cooked frozen edamame for extra protein.
Pin this recipe for later!
Pin It
- Chicken Broth: Bone broth forms the base of the sauce and reduces into a savory glaze. Beef broth can be used instead.
- Tamari: A gluten-free alternative to soy sauce that adds depth. Regular soy sauce or coconut aminos can be used in a pinch.
- Coconut Sugar: A small amount balances the salty elements of the sauce.
- Fish Sauce: Adds umami and complexity—use sparingly. Omit if you prefer.
- Arrowroot Starch: Makes a slurry to thicken the sauce. Cornstarch can be substituted.
How to Make Saucy Steak Stir Fry
Start by placing the beef in the freezer for 30 to 45 minutes to firm it up, which makes it easier to slice thinly across the grain. While it chills, prep your vegetables and sauce ingredients.
Slice the partially frozen steak into 1/4-inch diagonal strips using a sharp knife. Whisk the sauce: bone broth, tamari, coconut sugar, fish sauce, ginger, garlic, lime juice, sesame oil, red pepper flakes, and black pepper in a measuring cup for easy pouring.
Heat a large skillet over medium-high with 1 to 2 tablespoons of avocado oil. Sear the beef in a single layer, undisturbed, for about 2 minutes per side to develop a good crust. Remove the beef and blot excess oil from the pan with a paper towel.
In the same skillet, add another tablespoon of oil and stir-fry the onion, broccoli, bell pepper, and zucchini for 3 to 4 minutes until brightly colored but still crisp-tender. Remove the vegetables and set aside.
Reduce heat to medium and pour the sauce into the skillet. Simmer 2 to 3 minutes, then whisk in the arrowroot slurry a little at a time, stirring until the sauce thickens.
Return the beef and vegetables to the pan and toss to coat in the sauce. Cook for another 3 to 4 minutes so everything is heated through and nicely glazed.
Recipe Tip
If the sauce is too thick, add a splash of broth or water. If it’s too thin, simmer a bit longer to reduce.
Serve the stir fry over rice and garnish with sesame seeds and sliced green onion.
Other Asian-Inspired Meals
- One Pot Thai-Inspired Chicken and Rice
- Asian Braised Pork Shoulder
- Sticky Glazed Chicken Ginger Meatballs
- 20-Minute Orange Pork Stir Fry
- 20-Minute Ground Turkey Stir Fry
ONE PAN SAUCY SKIRT STEAK STIR FRY
Thin slices of steak are seared with colorful vegetables and an Asian-inspired sauce for a quick, satisfying weeknight meal.
Details
Prep: 45 mins | Cook: 20 mins | Total: 1 hr 5 mins | Servings: 4
Ingredients
Stir Fry:
- 3 tablespoons avocado oil
- 1 pound skirt steak
- 1 small head broccoli, cut into florets
- 1 large zucchini, cut into thick chunks
- 1 small onion, thinly sliced
- 1 large bell pepper, cut into thick slices
Sauce:
- 1 1/4 cups chicken bone broth (or beef broth)
- 1/2 cup tamari (or soy sauce)
- 1 tablespoon coconut sugar
- 1 tablespoon fish sauce (optional)
- 1 tablespoon fresh ginger, finely minced
- 2–3 cloves garlic, minced
- Juice of 1 lime
- 2 teaspoons sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 teaspoon black pepper
- 2 tablespoons arrowroot starch + a few tablespoons water or broth to make a slurry
Instructions
- Prepare the beef: Freeze the beef for 30–45 minutes, then slice across the grain into 1/4-inch diagonal strips.
- Make the sauce: Whisk together the broth, tamari, coconut sugar, fish sauce, ginger, garlic, lime juice, sesame oil, red pepper flakes, and black pepper. Set aside.
- Cook the beef: Heat 1–2 tablespoons avocado oil in a large skillet over medium-high. Sear beef 2 minutes per side, then remove.
- Cook the vegetables: Add 1 tablespoon oil to the same skillet and stir-fry the onion, broccoli, bell pepper, and zucchini for 3–4 minutes. Remove and set aside.
- Thicken the sauce: Reduce heat to medium, pour in the sauce, and simmer 2–3 minutes. Whisk in the arrowroot slurry until the sauce thickens.
- Combine: Return beef and vegetables to the skillet, toss to coat, and cook 3–4 more minutes. Adjust thickness by adding broth or simmering longer.
- Serve: Spoon over warm rice and top with sesame seeds and sliced green onion.
Notes
This recipe is adaptable — use cauliflower, asparagus, carrots, snow peas, or any vegetables you have on hand.
Nutrition (per serving, approximate)
Calories: 430 kcal | Carbs: 28 g | Protein: 37 g | Fat: 22 g | Sodium: 2146 mg
Nutrition information is an approximation.