- 1 lb steak (sirloin, skirt, or flank), thinly sliced into 1/4″ strips against the grain
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 2 medium carrots, peeled and thinly sliced
- 1/2 lb asparagus, ends trimmed, sliced into 1” pieces
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 6 oz snap peas
- 2 tbsp sesame seeds
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
- Stir Fry Sauce
- 1/4 c coconut aminos
- 2 tbsp rice vinegar
- 2 tbsp fresh orange juice
- 2 tbsp honey
- 1 tbsp cornstarch or arrowroot powder
- 2 tsp sesame oil
- Place the steak in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1/8″ – 1/4″ thick. While the steak is freezing, prepare the vegetables and stir fry sauce.
- Combine all stir fry sauce ingredients in a bowl. Whisk until combined and set aside.
- Heat a 12″ cast iron skillet over medium heat. Add half the olive oil. Add half the steak to the skillet, season with salt and pepper, and stir fry until charred and medium-rare, 3-4 minutes. Remove the steak with tongs, set aside onto a plate, and repeat with the remaining steak strips. Remove all steak from the skillet once browned.
- Add the second tablespoon olive oil to the skillet and allow to heat until shimmering. Add the garlic and saute 1 minute. Add the carrots and asparagus and sautee 3 minutes, stirring frequently. Add the bell pepper and snap peas, toss with the asparagus and carrots, and stir fry all vegetables an additional 3 minutes. Be sure to stir and toss frequently.
- Add the steak back to the skillet along with the stir fry sauce (give it another whisk before pouring in if the cornstarch/arrowroot has settled to the bottom). Stir fry, stirring frequently, until the sauce thickens and the vegetables are bite tender, 3 minutes.
- Remove from heat, stir in the sesame seeds, and serve immediately. Leftovers can be stored in the fridge in a tightly sealed container for up to 4 days.