How To Make an Easy Steak Stir-Fry (Step by Step)

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Steak Stir Fry with Asparagus and Bell Peepers

| Ingredients |

• 2 - 2 1/2 pounds Flank steak - cut into 6 pieces
• kosher salt/black pepper
• 1/2 cup Tamari sauce
• 2 cloves garlic - crushed
• 1 pound asparagus - trimmed
• 3 bell peppers - seeded and sliced thinly
• 1/4 cup balsamic vinegar
• 1/3 cup beef broth
• 2 tablespoons unsalted butter
• 2 tablespoons Olive Oil
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| Instructions |

1. Season steaks with salt and pepper.
2. Place steaks into a large zip top bag. Add: Tamari sauce and garlic. Seal bag.
3. Massage steaks so that they're completely coated. Transfer to refrigerator and allow to marinade for a minimum of 1 hour up to overnight.
4. Blanch the asparagus: Fill a medium sized saucepan halfway with water and bring to a boil. Blanch the cut asparagus for 2 minutes. Drain, rinse with cold water to stop the cooking, and set aside.
5. Stir fry asparagus: Heat 1 tablespoon of oil in a wok (or a thick-bottomed pot that can handle high heat) on high heat until shimmery. Add the asparagus and fry, stirring constantly, for 2 minutes or until lightly browned. Remove the asparagus from the pan and set aside.
6. Stir fry beef strips: Heat another tablespoon of oil in the pan on high heat until shimmery. Stir fry the beef strips in batches, for 2 to 3 minutes per batch, until they are browned but still a little pink inside.
7. Stir fry bell pepper: Return the first batches of beef strips to the pan along with the bell pepper strips. Stir and toss over high heat until the bell pepper strips are just beginning to wilt, 1-2 minutes.
8. Into small-medium sauce pan heat: balsamic vinegar, broth and butter over medium heat. Whisk to combine.
9. Continue cooking until sauce has thickened and reduced by half.
10. Pour sauce over stir-fry prior to serving. Serve over white rice.