Soy Marinated Skirt Steak Stir-Fry

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

Makes: 4 Servings

Prep Time: 20 Minutes

Cook Time: 30 Minutes


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


  • 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 half-way 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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Prepare grill (charcoal or gas) according to manufacturer's directions for medium heat. To check temperature on a charcoal grill, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away, approximately 4 seconds for medium heat.

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