Quick Weeknight Stir Fry With American Wagyu Sirloin Steak
Stir fries are one of my favorite ways to cook a quick dinner. You can add in whatever vegetables you have with some thinly sliced meat, along with a delicious teriyaki sauce on top. You can always get store bought teriyaki sauce, but I find that making it fresh makes a huge difference. The vegetables are slightly crisp yet tender for the best texture and taste. Not to mention, this means they stay colorful and nutrient rich. The thinly sliced steak cooks super quickly, making this easy to throw together in just a few minutes. I recommend slicing the steak while it’s partially thawed, but not all the way. You’ll find it much easier to get thin, clean slices with the added firmness when it’s still a little frozen.
Delicious & Convenient Steak Stir Fry
Part of the beauty of a stir fry is that it can easily stand alone as a complete meal. It’s also great to serve with some freshly steamed white rice. You can easily customize this recipe with whatever substitutions you prefer - chicken instead of steak, different vegetables, etc. Experiment with adjusting the garlic and ginger to your tastes or adding a dash of crushed red pepper flakes for a little spice.
Pasture Raised American Wagyu Beef
Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.
- 1 ½ lbs American Wagyu sirloin steak, sliced into ¼ inch slices
- 1 cup chopped broccolini or broccoli
- ½ medium onion, chopped
- 1 cup chopped red bell pepper
- ½ cup chopped asparagus
- 1 tablespoon bison tallow
- Sea salt & freshly ground black pepper
- Chopped green onions and sesame seeds for garnish
For the teriyaki sauce:
- ¼ cup coconut aminos
- ½ cup water
- 2 tablespoons coconut sugar
- 2 teaspoons minced garlic
- 2 teaspoons fresh minced ginger
- 1 tablespoon agave
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- First, make the sauce. Combine all ingredients except the cornstarch in a saucepan. Heat over medium-high heat , stirring constantly until the sugar has melted. Stir the cornstarch together with two tablespoons of cold water until incorporated. Increase the heat on the saucepan and bring the liquid to a boil, then pour in the cornstarch mixture and continue to cook until the sauce has reached the desired consistency. Set aside to cool slightly.
- Heat ½ of the bison tallow in a large cast iron skillet over medium-high heat. Add the onion and cook for a minute or two. Then add in the rest of the vegetables and cook for a couple minutes. Add in two tablespoons of water and cook, stirring frequently until the vegetables are tender but still slightly crisp. Season to taste with sea salt and freshly ground black pepper. Set the cooked vegetables aside on a plate.
- Add the rest of the tallow to the skillet and when it’s hot, cook the thinly sliced meat in batches. It will cook very quickly, so take care not to overdo it.
- Once all of the meat is cooked, add it back into the skillet along with the vegetables. Add the sauce on top and stir to combine. Cook for a few minutes until warmed all the way through. Serve garnished with chopped green onions and enjoy!
Don’t Hesitate To Reach Out To Our Team
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.