Shaved Steak

This easy shaved steak recipe features stir fried beef with fresh veggies tossed through a simple and delicious sauce! Ready in just 20 minutes and perfect for an easy dinner. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 288kcal

Author Arman Liew

Ingredients

1 pound shaved steak *
1 tablespoon cornstarch
1/4 cup low sodium soy sauce
1 tablespoon ginger freshly grated
3 cloves garlic minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons olive oil
1 bunch asparagus trimmed and chopped
4 green onions sliced into 1-inch pieces

Instructions

Toss thinly sliced steak with cornstarch and let it sit for 10 minutes.
Mix soy sauce, ginger, garlic, salt, pepper, and brown sugar in a bowl for the marinade. Coat the steak with half of the marinade.
Sear the steak in olive oil for 2-3 minutes per side until browned. Set aside.
Stir-fry asparagus and green onions in the same pan for 2-3 minutes.
Add the cooked steak back to the pan and pour in the reserved marinade. Stir everything together and cook for 1-2 minutes until the sauce thickens slightly.
Remove from the heat and serve immediately.

Video

Notes

* Flat iron, filet mignon, or sirloin steak are best.

TO STORE. Let the leftover stir fry cool before packing it into airtight containers. Store it in the fridge for up to 3 or 4 days.

TO REHEAT. Warm the steak and asparagus in the microwave or a pan over medium heat.

Variations

Mix up the veggies. If you're not a fan of asparagus, feel free to replace it with other stir-fried veggies, such as bell peppers, broccoli, green beans, snow peas, cabbage, bok choy, baby corn, mushrooms, water chestnuts, and/or carrots.

Customize the sauce. Play with the ingredients and flavors by stirring in a dash of sesame oil, fish sauce, oyster sauce, hoisin sauce, peanut butter, rice vinegar, ketchup, chili garlic sauce, or sriracha.

Change the sauce. I often make this stir-fry with another umami-packed sauce, including my eel sauce, bulgogi sauce, or tempura sauce.

Serve with a starch. Make this a satisfying meal by plating the stir fry over a bed of steamed rice, spicy noodles, or cauliflower fried rice.

Nutrition