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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Blistered Beef Steak & Veggie Stirfry Recipe

Blistered Steak Stir Fry with Veggies

Recipe Blog Post



(* indicates my preferred ingredients – see notes for alternatives)


1 lb flank steak

3 tablespoons cornstarch

¾ teaspoon kosher salt

4-6 tablespoons O&V Garlic EVOO *

1 teaspoon minced ginger or ginger paste

4-6 cloves garlic, minced

4 baby bok choy, halved or quartered lengthwise

½ lb sugar snap peas

1 fresh red chili, sliced

1 bunch green onions, sliced, white and green parts separated

2 tablespoons honey

3 tablespoons low sodium soy sauce

1 tablespoon Sambal Oleak

2 tablespoon oyster sauce (optional, but delicious)

1 cup basil leaves, slightly torn

Cooked rice to serve with




In a bowl or cup measure, combine the soy sauce, honey, sambal, oyster sauce and 3 tablespoons of water.


Cut the steak into thin slices across the grain (see Chef Note), then into 2-inch lengths. Toss the steak slices with the cornstarch and salt until well coated and combined. On a medium-high flame, heat 1-2 tablespoons of oil in a cast iron pan or large non-stick skillet. Stir fry the beef in batches until well browned but not fully cooked (about 5 minutes per batch of meat). Add additional oil as needed between batches of meat. Remove the steak to a plate.


Reduce the heat to medium, and in the same skillet add remaining oil. Add the bok choy and cook for 3-4 minutes till crisp-tender. Add the sugar snap peas, white part of the green onions, sliced chili, ginger and garlic. Stir fry for 1-2 minutes till fragrant.


Add back the steak. Stir and then pour in the soy/honey/water combination. Stir and toss frequently until everything is coated with the sauce and the meat is fully cooked (about 3-4 minutes)


Serve over cooked rice topped generously with torn basil and garnished with sliced green parts of the green onion


Serves 4

Active time 30 minutes Total Time: 30 minutes


Chef Note

Flank steak and skirt steaks have a nice rich beefy flavor but lack the fatty marbling of more tender cuts. They are ideal for fajitas and stir fries but remember when cutting a flank steak or skirt steak, to cut across the grain to get tender mouthfuls of meat. Cutting with the grain will result in unpleasantly chewy pieces.




* The Garlic EVOO adds a nice additional layer of garlicky flavor and the Oyster sauce adds a sweet, savory and tangy flavor.


All highlighted products are available at Oil & Vinegar stores



Categories: Entrée, Gluten Free, Dairy Free, Steak Stir Fry, Garlic EVOO, Asian Flavors, Mediterranean Lifestyle, Oyster Sauce,

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