Shaved Steak

This 20-minute shaved steak stir fry is a quick and easy dinner made with thinly sliced beef and fresh veggies tossed in a mouthwatering sauce. It’s healthy, versatile, and a firm family favorite.

My favorite way to cook shaved steak.

If you love garlic butter steak bites or a steak stir fry, then you’ll love this shaved steak stir fry recipe. It’s my favorite foolproof meal, tossing melt-in-your-mouth meat and crisp veggies in an easy yet flavor-packed stir-fry sauce. Best of all, it comes together in one pan without using any fancy ingredients or complicated techniques!

Key Ingredients

Steak. Choose a cut that can be easily sliced into thin strips, such as sirloin steak, flat iron steak, or filet mignon. Tougher cuts, like flank steak, will also work. Just remember to slice it thinly against the grain and marinate the slices for a few hours in the stir fry sauce to help tenderize the meat fibers.
Cornstarch. Coating the meat in cornstarch helps form a crispy brown crust around each piece. It also thickens the sauce and gives it a glossy consistency that clings to the beef and veggies.
Olive oil. Or any neutral-flavored vegetable oil for searing.
Asparagus. Trim the ends and cut the spears into bite-sized pieces.
Green onions. Sliced diagonally into 1-inch pieces.

For the sauce:

Low-sodium soy sauce. This gives the sauce an umami-forward base. If you’re gluten-free, use tamari or coconut aminos instead.
Garlic and ginger. Fresh garlic and ginger add a savory, aromatic touch to the sauce.
Brown sugar. The sweetness balances the stronger flavors in the sauce. You can also use coconut sugar, maple syrup, or honey.
Salt and black pepper. To taste.

How to cook shaved steak

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Coat in cornstarch. Toss the thin slices of steak in cornstarch. Set aside.

Make the stir fry sauce. Meanwhile, stir the stir fry sauce ingredients together in a small bowl.

Marinate the beef. Pour half of the stir fry sauce over the beef and toss to coat.

Brown the beef. Sear the steak pieces in a hot oiled skillet until browned. Transfer them to a plate.

Cook the vegetables. Add the asparagus and scallions to the now empty pan and stir fry until they’re tender-crisp.

Finish the stir fry. Return the steak to the pan, then pour in the remaining stir fry sauce. Stir well and cook until the sauce thickens. Enjoy!

Arman’s recipe tips

Freeze the beef. Place the beef in the freezer for 20 to 30 minutes before slicing. Partially frozen meat is firmer and, thus, much easier to slice.
Marinate the shaved beef in the stir-fry sauce to deepen the flavors and tenderize the meat. You can marinate steak slices for up to 24 hours in the fridge.
Prep in advance. This is a fast-paced dish, so having your steak, veggies, and sauce prepped and ready is key to a fail-proof process.
Don’t overcrowd the pan. Make sure you’re using a large enough pan that fits all of the beef slices and vegetables while still leaving room in between each piece. Overcrowding the pan will steam the beef/veggies.

5 from 34 votes

This easy shaved steak recipe features stir fried beef with fresh veggies tossed through a simple and delicious sauce! Ready in just 20 minutes and perfect for an easy dinner.

Servings:

Prep:10minutes mins

Cook:10minutes mins

Total:20minutes mins

Ingredients 1x2x3x

▢1 pound shaved steak *
▢1 tablespoon cornstarch
▢1/4 cup low sodium soy sauce
▢1 tablespoon ginger freshly grated
▢3 cloves garlic minced
▢1/2 teaspoon salt
▢1/4 teaspoon pepper
▢2 tablespoons brown sugar
▢2 tablespoons olive oil
▢1 bunch asparagus trimmed and chopped
▢4 green onions sliced into 1-inch pieces

Instructions

Toss thinly sliced steak with cornstarch and let it sit for 10 minutes.
Mix soy sauce, ginger, garlic, salt, pepper, and brown sugar in a bowl for the marinade. Coat the steak with half of the marinade.
Sear the steak in olive oil for 2-3 minutes per side until browned. Set aside.
Stir-fry asparagus and green onions in the same pan for 2-3 minutes.
Add the cooked steak back to the pan and pour in the reserved marinade. Stir everything together and cook for 1-2 minutes until the sauce thickens slightly.
Remove from the heat and serve immediately.

Notes

* Flat iron, filet mignon, or sirloin steak are best.

TO STORE. Let the leftover stir fry cool before packing it into airtight containers. Store it in the fridge for up to 3 or 4 days.

TO REHEAT. Warm the steak and asparagus in the microwave or a pan over medium heat.

Variations

Mix up the veggies. If you’re not a fan of asparagus, feel free to replace it with other stir-fried veggies, such as bell peppers, broccoli, green beans, snow peas, cabbage, bok choy, baby corn, mushrooms, water chestnuts, and/or carrots.

Customize the sauce. Play with the ingredients and flavors by stirring in a dash of sesame oil, fish sauce, oyster sauce, hoisin sauce, peanut butter, rice vinegar, ketchup, chili garlic sauce, or sriracha.

Change the sauce. I often make this stir-fry with another umami-packed sauce, including my eel sauce, bulgogi sauce, or tempura sauce.

Serve with a starch. Make this a satisfying meal by plating the stir fry over a bed of steamed rice, spicy noodles, or cauliflower fried rice.

Nutrition

Serving: 1servingCalories: 288kcalCarbohydrates: 15gProtein: 29gFat: 13gSodium: 931mgPotassium: 729mgFiber: 3gSugar: 8gVitamin A: 971IUVitamin C: 9mgCalcium: 74mgIron: 5mgNET CARBS: 12g

Cuisine: American