Go Back
–+ servings
Chicken breast with vegetable stir fry.
Print

Chicken and Steak Stir Fry Recipe

My Chicken and BeefStir Fry Recipe captures the flavors and textures of both proteins in one dish. The vegetables and sauce are divine.
Course Main Course
Cuisine Chinese
Keyword beef, chicken, chinese, stir fry, wok
Budget Splurge
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3
Calories 374kcal

Equipment

  • Wok or large skillet preferably cast iron
  • Large wok spatula or large spatula
  • Small bowl

Ingredients

For the stir fry sauce:

  • ¼ cup low sodium soy sauce
  • ¼ cup chicken broth
  • 2 teaspoons brown sugar
  • 1 teaspoon oyster sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon rice vinegar
  • 2 cloves garlic smashed

For the main ingredient meats:

  • 1 chicken breast boneless, skinless, sliced thin
  • 6 ounces flank steak sliced thin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the vegetables:

  • 3.5 ounces sugar snap peas or snow peas
  • ½ large red pepper or green pepper
  • 1 cup broccolini tops
  • 2 baby bok choy bulb end cut off and leaves separated
  • 7 ounces (half a can of baby corn)
  • 2 shiitake mushrooms
  • 2 green onions green parts only, cut on the bias

For the wok or pan:

  • 2 tablespoons vegetable oil or extra virgin olive oil

Instructions

For the flavorful stir fry sauce:

  • Mix first seven ingredients together for the stir fry sauce.
  • Shake well in a small jar. Set aside until time to cook.

For the vegetables:

  • Chop and cut all vegetables for the stir fry and refrigerate until ready to use.

For the meat:

  • Slice the meats thin and season with salt and pepper and refrigerate until ready to use. Partially frozen meat slices much easier.

For stir frying:

  • Heat wok or pan and add 1 tablespoon oil. Swirl the pan to distribute the oil. Pan should be on high heat.
  • Add the meat to the hot pan using a spatula. Begin spreading the meat out.
  • Do not disturb the meat until it begins the turn brown on the bottom. Flip the meat over and over with the spatula.
  • Add remaining 1 tablespoon of oil and the vegetables to the hot wok or pan. Begin flipping & turning, cooking the vegetables. Leave a little crunch in the veggies.
  • Stir fry rapidly flipping and turning. You want to do this continually.
  • If needed, add a splash of chicken broth if the the pan is completely dry. It will help cook the vegetables.
  • Add the meat back into the pan and stir. Continue stir frying until well mixed.
  • Pour about ¾ of the sauce into the pan reserving the remainder for serving.
  • Stir fry, flipping the meat & vegetables. Make sure the sauce coats everything.
  • When steaming hot remove from heat and transfer to a serving platter. Enjoy!

Nutrition

Calories: 374kcal | Carbohydrates: 23g | Protein: 36g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 1475mg | Potassium: 790mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5908IU | Vitamin C: 156mg | Calcium: 191mg | Iron: 4mg