Steak-Vegetable Stir-Fry

Steak-vegetable Stir-fry

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Crystal Smith


My family requests this at least 2 to 3 times per month. It's a good recipe because you can customize it to fit your family's palate and by what's in you pantry or freezer. The sesame oil gives it a unique flavor that my husband loves!


★★★★★ 1 vote

20 Min
30 Min


  • 1 lb
    deer cubed steak, thawed
  • 2 Tbsp
    cooking oil
  • 1 c
    cauliflower florets, fresh
  • 1 c
    broccoli florets, fresh
  • 1 c
    baby carrots, fresh and sliced into ¼” slices
  • 1 can(s)
    chinese stir-fry mushroom variety
  • 2 Tbsp
    sesame oil
  • ·
    salt & pepper, to taste
  • 1 pkg
    stir-fry seasoning mix (sun-bird)
  • 2 Tbsp
    soy sauce
  • 2 Tbsp
  • 1/3 c
  • ·
    minute white rice, cooked

How to Make Steak-Vegetable Stir-Fry


  1. Blend stir-fry mix, soy sauce, sugar and water and set aside.
  2. Cut cubed steak into ½” wide strips and stir-fry in cooking oil until brown.
  3. Add vegetables and sesame oil and stir-fry.
  4. Add seasoning mixture; stir, cover and simmer until vegetables are tender and sauce has thickened. Salt and pepper to taste.
  5. Serve on bed of white rice.
  6. *You can use 1 lb. deer, beef flank steak strips or chicken cut into strips in this recipe. You can also add sugar snap peas, water chesnuts, peppers and onions, celery or baby corn.

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