Soy Marinated Skirt Steak StirFry

Soy Marinated Skirt Steak Stir-Fry

Servings: 4 | Prep Time: 20 min | Cooking Time: 30 min

Forget takeout! This stir-fry is better than anything you could get from any restaurant.

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Soy Marinated Skirt Steak StirFry


  • 16 oz Star Ranch Angus® skirt steak
  • 2 teaspoons garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil

Noodles and Garden Vegetables

  • 12 oz Asian noodles (Lo Mein)
  • 1 tablespoon olive oil
  • 2 tablespoons garlic, minced
  • 1 teaspoon ginger, minced
  • 10 oz broccoli florets, blanched
  • 4 oz shiitake mushrooms
  • 2 oz grated carrots
  • 2 oz red bell peppers, julienne
  • 1 oz snow peas
  • 1 oz green onions
  • 4 teaspoons soy sauce
  • 2 teaspoons oyster sauce
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon brown sugar
  • Pinch crushed red pepper


  • 4 lime wedges
  • 1 oz cilantro leaves
  • 1 oz chopped green onions
  • 1 oz soy sauce


  1. In large plastic bag, place steak, garlic, soy sauce and sesame oil for 2 hours or overnight to marinate.
  2. Preheat grill on high.  Fill large saucepan about halfway with water; bring water to a boil.
  3. Grill steak over high heat 4 minutes per side or until internal temperature reaches 125˚F for a medium-rare steak.  Let steak rest for 10 minutes before slicing.
  4. Add noodles to boiling water; cook 8 to 10 minutes or until al dente.  Drain.
  5. In large skillet, heat olive oil.  Add garlic and ginger; cook for 1 minute over high heat, stirring constantly. Add broccoli, mushrooms, carrots, peppers, snow peas and green onions; stir and cook 3 to 4 minutes or until tender.
  6. Add soy sauce, oyster sauce, vinegar, brown sugar and red pepper to the vegetables; toss to combine.
  7. Portion noodles into 4 bowls. Top with vegetables and sliced steak.  Serve immediately with garnishes of lime wedges, cilantro leaves, green onions, and additional soy sauce on the side.

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