Steak Stir-Fry

This stir-fry is quick, simple and FULL of amazing flavors!


  • 1-1 1/2lb steak (ribeye, NY strip, filet),
  • cut into 1-inch cubes
  • Asian Seasoning
  • 1/2 tbsp oil or non-stick spray
  • 16oz frozen stir-fry veggies (broccoli,
  • carrots, water chestnuts)
  • 1/2 cup Mama Tang’s Spicy Asian Vinaigrette Dressing
  • 1/2 tbsp cornstarch
  • Recipe

    Season the steak with Asian Seasoning. To a large skillet on medium-high heat, add oil. Once the oil starts to smoke, add the steak in a single layer. Sear on all sides just until caramelized, about 2-3 minutes in the pan. Remove from the skillet and add the veggies and 1/4 cup water. Cover and steam 3 minutes, then uncover and cook until the liquid evaporates. In a small bowl, whisk together the vinaigrette and cornstarch. Add the mixture to the pan, and when it begins to bubble, add the steak back to the skillet. Cook 1-2 minutes. Serve over rice, cauliflower rice or noodles.

    Approximate Nutrition Information for 1/3 recipe with 2/3 cup jasmine rice (serves 3): 580 calories, 20g fat, 47g carbs, 55g protein

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    Robbyn Russell
    Robbyn Russell
    1 year ago

    I can’t get the Mama Tsang’s dressing, can you recommend another dressing I could use?

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    This stir-fry is quick, simple and FULL of amazing flavors!