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Chicken and steak with vegetables in a stir fry sauce over rice.
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5 from 29 votes

Chicken and Steak Stir Fry Recipe

Make this chicken and steak stir fry this week and your family will be asking for it on a regular basis! With tender pieces of seared chicken and steak in a light sauce with an Asian flair, this comes together quickly for an easy meal any night of the week.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Asian
Servings: 4
Calories: 505kcal
Author: Kelly Stilwell

Ingredients

  • 1 lb steak 453 g, sliced in strips
  • 1 lb chicken breast 453 g, boneless, skinless, cut in strips
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon sesame or vegetable oil divided
  • 1 medium yellow bell pepper sliced (0.31 lb | 5.07 oz | 144 g)
  • 1 medium red bell pepper sliced (0.31 lb | 5.07 oz | 144 g)
  • 1 cup broccoli florets 6.2 oz | 175 g
  • 1 large onion quartered
  • 3 garlic cloves minced
  • 1 teaspoon minced ginger
  • ½ cup soy sauce 4.22 fluid oz | 125 ml
  • ¼ cup brown sugar 2.02 fluid oz | 60 ml
  • Green onions garnish
  • Sesame seeds garnish

Instructions

  • Season steak and chicken together in a large bowl.
  • In a large non-stick skillet, heat oil over medium heat. Sear steak and chicken for 3 minutes. Remove and set aside.
  • Add bell peppers, broccoli, onion, garlic and ginger to the same skillet. Stir all together and cook for 5 minutes until fragrant.
  • Add the steak and chicken to the veggies. Stir until the meat and vegetables are combined.
  • In a small bowl, whisk the soy sauce and brown sugar together.
  • Pour the savory sauce over the meat and vegetables. Cook for 2-3 minutes over medium-high heat.
  • Remove from heat and garnish with green onions and sesame.

Notes

Use boneless, skinless chicken breasts or thighs. For the beef, sirloin, ribeye, or tenderloin will be the most tender, but flank, flatiron, or rump may also be used. You may want to marinate tougher cuts of beef first. Storage: Store in the refrigerator in an airtight container for up to 5 days. Allow to cool down and freeze in an airtight container for 1 month.

Nutrition

Serving: 1 | Calories: 505kcal | Carbohydrates: 24g | Protein: 52g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 142mg | Sodium: 2407mg | Potassium: 1059mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1187IU | Vitamin C: 117mg | Calcium: 60mg | Iron: 4mg