This chicken and steak stir fry is a quick, easy recipe packed with tender beef, juicy chicken, crisp veggies, and a flavorful sauce. It's made in one pan and perfect for busy weeknights.
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Why my recipe
Do you love restaurant-style stir-fry recipes but want something simple enough for home cooking?
I hear you!
This chicken and steak stir fry recipe is your answer to an easy weeknight dinner. It combines two proteins-tender sliced steak and juicy chicken breast-with colorful veggies for a complete meal that feels like it came straight from your favorite Chinese restaurant.
My favorite part of this dish is the glossy soy-honey sauce. It's balanced, savory, and slightly sweet, pairing beautifully with fresh veggies like broccoli and red bell pepper. Everything cooks quickly in one pan, making it a great way to get dinner on the table fast without sacrificing flavor.
Try my popular Coconut Milk Curry Chicken next!
Ingredients and substitutions
For the stir fry:
- Vegetable oil - Substitute with olive oil, avocado oil, or sesame oil for added flavor.
- Sirloin steak, thinly sliced - Flank steak, skirt steak, flat iron steak, or any tender cut of meat also works.
- Chicken breast, thinly sliced - Chicken thighs, turkey breast, or even thin strips of pork stir fry well.
- Salt and pepper - Black pepper or a low-sodium seasoning blend can be used.
- Red bell pepper, thinly sliced - Swap with yellow bell pepper, green bell pepper, or a variety of vegetables like snow peas or green beans.
- Edamame, shelled and precooked - Substitute with peas, baby corn, or water chestnuts for extra crunch.
- Broccoli florets - Use broccoli crowns, cauliflower, bok choy, or a vegetable stir fry mix.
- Green onions - Chives or shallots work as well.
- Sesame seeds, for garnish - Toasted sesame seeds, chopped peanuts, or cashews make great toppings.
- Cooked rice, for serving - White rice, brown rice, or cauliflower rice are all excellent options. My Coconut Jasmine Rice is a great option.
For the stir fry sauce:
- Low-sodium soy sauce - Coconut aminos or tamari for a gluten-free alternative.
- Honey - Brown sugar, maple syrup, or agave for another touch of sweetness.
- Rice vinegar - Rice wine vinegar or mild white vinegar also work.
- Sesame oil - Adds deep flavor; if needed, substitute with a neutral oil.
- Cornstarch slurry - A little bit of cornstarch thickens the sauce, but arrowroot powder works too.
My quick 3 Ingredient Stir Fry Sauce is a great if you're in a hurry!
Directions
First, prepare the sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. Stir in the cornstarch slurry and set aside.
Heat half the oil in a large skillet over medium-high heat. Season the steak lightly with salt and pepper, then sear it for about 1-2 minutes per side until just browned. Remove from the pan.
Add the rest of the oil, then cook the chicken until golden and fully cooked, about 4-5 minutes. Remove and set aside with the steak.
In the same skillet, add the broccoli and bell pepper. Sauté for 2-3 minutes, add a splash of water and cover with a lid until softened. Incorporate edamame and cook 2 minutes more until everything is crisp-tender.
Return the steak and chicken to the skillet. Add ⅔ of the green onions. Pour in the sauce and toss everything together. Cook for another 2-3 minutes, stirring often, until the sauce thickens and coats everything.
Serve over warm rice, and garnish with remaining green onions and sesame seeds.
Tips for success
- Stir-fries cook fast-prep all ingredients before the pan heats up for best results.
- Use very high heat or medium-high heat to get that classic sear and prevent steaming.
- Slice your steak in thin strips against the grain for ultra-tender beef.
- Cook the proteins in small batches if needed so they brown properly.
- Add more honey for sweetness or a splash of sriracha for heat.
- A hot pan and crisp veggies make this easy stir fry taste incredible.
How to store
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat for best texture, or microwave in short intervals. Keep the rice stored separately to avoid sogginess.
I you love these take-out inspired flavors, check out all of my delicious recipes from my Asian category.
More Steak recipes
More chicken recipes
- Ground Chicken in Orange Sauce
- Panda Express Kung Pao Chicken
- Chinese Chicken on a Stick
- Air Fryer Stir Fry
Email me the recipe!
Enter your email and I'll send it to your inbox!
Plus get all our new recipes too!
Chicken and Steak Stir Fry
Ingredients
For the sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch mixed with 2 tablespoons water to make the slurry
For the stir fry:
- 1 tablespoon vegetable oil
- 1 lb sirloin steak thinly sliced against the grain
- ½ lb chicken breast thinly sliced
- salt and pepper to taste
- 1 red bell pepper thinly sliced
- ½ cup edamame shelled
- 3 cups broccoli florets about 1 head
- 2 green onions sliced on a diagonal
- Sesame seeds for garnish
- Cooked rice for serving
Instructions
- First, prepare the sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. Stir in the cornstarch slurry and set aside.
- Heat half the oil in a large skillet over medium-high heat. Season the steak lightly with salt and pepper, then sear it for about 1-2 minutes per side until just browned. Remove from the pan.
- Add the rest of the oil, then cook the chicken until golden and fully cooked, about 4-5 minutes. Remove and set aside with the steak.
- In the same skillet, add the broccoli and bell pepper. Sauté for 2-3 minutes, add a splash of water and cover with a lid until softened. Incorporate edamame and cook 2 minutes more until everything is crisp-tender.
- Return the steak and chicken to the skillet. Add ⅔ of the green onions. Pour in the sauce and toss everything together. Cook for another 2-3 minutes, stirring often, until the sauce thickens and coats everything.
- Serve over warm rice, and garnish with remaining green onions and sesame seeds.
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