Chicken and Steak Stir Fry

Course: Main Dish

Cuisine: Asian American

Prep Time: 35

Total Time: 35

Servings:

Calories: 380kcal

Author: Nikole Berg

This is a quick and flavorful stir-fry loaded with tender steak, juicy chicken, crisp veggies, and a glossy soy-honey sauce. Perfect for busy weeknights, this dish comes together in under 40 minutes and is best served over warm rice with a sprinkle of sesame seeds and green onions.

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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.

Notes

Nutrition info doesn't include rice.

Stir-fries move quickly. Chop the veggies, slice the meat, and mix the sauce before you start cooking.

Sear the steak and chicken in a single layer. If your pan is small, cook in batches so the meat browns instead of steaming.

If you like more heat, add a dash of chili flakes or sriracha. For a sweeter finish, stir in a bit more honey.

Stir-fry is best hot off the stove, when the sauce is glossy and coats everything perfectly.

Nutrition