Steak Stir Fry

Approximate Macros: Calories: ~470 | Protein: ~35g | Carbs: ~38g | Fats: ~18g | Fiber: ~3g
Servings: 4

This high-protein stir fry brings together tender steak, crisp veggies, and a sweet-savory sauce that packs flavor. Bonus: you can easily swap the steak for chicken or shrimp - whatever’s in your fridge. Great for family dinners or prepping weekday lunches.

Ingredients

• 16 oz (1 lb) flank or sirloin steak, sliced into bite-sized pieces

• 1 tbsp olive oil (15g)

• 1 cup dry white rice (uncooked)

• Veggies of choice (carrots, broccoli, baby corn, bell pepper, water chestnuts, etc.)

• 1–2 cloves garlic, minced

• 1 tsp grated ginger

For the Sauce:

• ⅓ cup brown sugar

• ⅓ cup soy sauce

• ½ cup water

• ½ tbsp cornstarch

• Red chili flakes to taste

Instructions

1. Cook the Rice
Rinse and cook rice in a rice cooker or on the stove using a 2:1 water-to-rice ratio. Set aside once done.

2. Mix the Sauce
In a small bowl, whisk together water, cornstarch, soy sauce, and brown sugar until smooth.

3. Sear the Steak
Heat half the olive oil in a pan over medium heat. Add steak and cook for 4–5 minutes, flipping once, until browned and cooked through. Remove from pan and set aside.

4. Sauté Garlic & Ginger
In the same pan, add the remaining oil along with garlic and ginger. Cook for 30 seconds until fragrant.

5. Add Sauce + Veggies
Pour in the sauce mixture and bring to a low simmer. Stir occasionally as it thickens slightly. Add steamed or raw veggies and cook until just tender (5–7 minutes). For faster cooking, steam broccoli ahead of time and add at the end.

6. Combine
Return the cooked steak to the pan and toss everything together to coat.

7. Serve
Spoon over rice and serve hot.

Recipe Tips

• Protein options: Swap steak for chicken breast or shrimp for leaner protein sources.

• Fiber diversity: This is a great meal to help increase fiber diversity for the week - there’s no shortage of delicious veggies to add in.