Steak-Vegetable Stir-Fry

Steak-vegetable Stir-fry Recipe

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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


1Blend stir-fry mix, soy sauce, sugar and water and set aside.
2Cut cubed steak into ½” wide strips and stir-fry in cooking oil until brown.
3Add vegetables and sesame oil and stir-fry.
4Add seasoning mixture; stir, cover and simmer until vegetables are tender and sauce has thickened. Salt and pepper to taste.
5Serve 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.