15-Minute Cast Iron Steak and Vegetable Stir-Fry

Cast iron skillet filled with steak and vegetable stir-fry shot from above at an angle

Lindsay Lehrer

15-Minute Cast Iron Steak and Vegetable Stir-Fry

A fast, flavorful stir-fry made in a cast iron skillet with tender steak, fresh vegetables, and a glossy homemade sauce. Ready in just 15 minutes and better than takeout!

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6

Course: Dinner, Main Course, Weeknight Dinner

Cuisine: Asian Inspired

Calories: 390

Ingredients Equipment Method Notes

Ingredients

2 lbs thinly sliced steak ribeye or sirloin
1 red bell pepper sliced
2 cups broccoli florets
1-2 carrots sliced into thin discs
1 sweet onion sliced
2 scallions chopped
2 tablespoon oil or butter
⅓ cup low-sodium soy sauce
1 tablespoon oyster sauce optional
2 tablespoon brown sugar
1 tablespoon rice wine vinegar
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon cornstarch
2 tablespoon water
1 tablespoon sesame oil

Equipment

Cast iron skillet
Chef’s knife
cutting board
Measuring spoons and cups
Mixing bowl or mason jar
Wooden Spoon or Spatula
Serving bowl or plate

Method

Heat cast iron skillet over medium-high heat and add oil or butter.
Sear steak in batches, 2–3 minutes on one side and 1 minute on the other. Remove and set aside.
Add remaining oil and vegetables. Stir-fry for 4–5 minutes until crisp-tender.
Combine soy sauce, oyster sauce, brown sugar, rice wine vinegar, garlic, ginger, cornstarch slurry, and sesame oil in a jar. Shake until smooth.
Add steak back to pan, pour sauce over, and toss to coat. Cook 2–3 minutes until sauce thickens.
Serve hot over jasmine rice.

Notes

Prep everything before you start — stir-fry moves fast!
The optional oyster sauce gives it that authentic restaurant-style flavor.
To reheat, use low heat and add a splash of water to refresh the sauce.
This meal pairs perfectly with jasmine rice or your favorite stir-fry noodles.