Savory Asian-Inspired Chuck Steak Stir-Fry

Craving an explosion of flavors in your dinner? This Asian-inspired chuck steak stir-fry is just the ticket. Perfectly seared beef combined with crisp vegetables and a savory sauce creates a dish that’s not only satisfying but also quick to prepare. It’s a fantastic option for busy weeknights when you want something delicious without spending hours in the kitchen.

Imagine tender slices of chuck steak marinated in a rich blend of soy sauce and ginger, stir-fried with vibrant bell peppers and snap peas. This dish is a perfect balance of savory and slightly sweet flavors, all coming together in a sizzling hot wok. It’s a meal that’s sure to impress your family or guests, yet easy enough for a casual dinner at home.

Let’s not forget about the aroma that fills your kitchen as this stir-fry cooks. You’ll find yourself checking the clock, eagerly waiting to savor every bite of this delightful dish.

Quick and Flavorful Chuck Steak Stir-Fry

A colorful bowl of stir-fried chuck steak with vegetables, garnished with sesame seeds and green onions.

This chuck steak stir-fry features marinated beef, colorful vegetables, and a rich sauce, all cooked quickly over high heat. The result is a deliciously tender and flavorful dish that can be served over rice or noodles for a complete meal.

Ingredients

1 pound chuck steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 bell pepper, sliced
1 cup snap peas
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon black pepper
2 green onions, chopped for garnish
Sesame seeds for garnish
Cooked rice or noodles for serving

Instructions

Marinate the Beef: In a bowl, combine sliced chuck steak, soy sauce, oyster sauce, cornstarch, and black pepper. Mix well and let it marinate for at least 15 minutes.
Heat Oil: In a large wok or skillet, heat 1 tablespoon of vegetable oil over high heat until shimmering.
Stir-Fry Beef: Add the marinated chuck steak to the hot wok, spreading it out in a single layer. Stir-fry for 2-3 minutes until browned and just cooked through. Remove beef from the wok and set aside.
Cook Vegetables: In the same wok, add the remaining tablespoon of oil. Add garlic, ginger, bell pepper, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Combine: Return the beef to the wok with the vegetables. Stir well to combine and heat through for another 1-2 minutes.
Serve: Remove from heat and serve hot over cooked rice or noodles. Garnish with chopped green onions and sesame seeds.