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Asian Steak and Vegetable Stir-fry

Rated as 4.67 out of 5 Stars

"This stir-fry is on the lighter side, so it's perfect for when you're craving some Asian food but don't want the regret afterwards!"
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40 m servings 314
Original recipe yields 4 servings


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  1. Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
  2. Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.
  3. Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.


  • Cook's Note:
  • Be sure to use a nonstick skillet, since this recipe doesn't use any oil.

Nutrition Facts

Per Serving: 314 calories; 7.6 34.5 24.9 60 600 Full nutrition

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I added bok choy and water chestnuts. One note, start with the firm vegetables (carrots) since they take longer to cook.

Made this the other day and it came out really really good and it was a big hit in my house, which is quite a feat to pull off in a house full of picky eaters.