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Saucy Steak Stir-Fry, With Baby Summer Vegetables

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“I created this super easy stir-fry one night, when I was in the mood for beef and veggies, but wanted a different and unique stir-fry. It turned out quite delicious, and is a great weeknight, or on-the-go, one-pan main dish! I highly recommend using baby summer vegetables (carrots, mushrooms, squash, etc), in this dish (which you can find in a frozen stir-fry veggie package at most grocery stores). Please also feel free to mix up, or experiment with, the spices (and the steak sauce)- these are just guesstimate measurements, as I use the "sprinkle to taste" formula, and do not measure the spices. Enjoy!”

Ingredients Nutrition

  • 2 lbs steak, of your choice sliced into bite-sized strips (tender cut)
  • 1 (28 ounce) bagfrozen baby summer vegetables
  • 1 cup steak sauce
  • 14-12 teaspoon spicy steak seasoning
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 12 teaspoon garlic powder
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil


  1. Heat oil in electric skillet at 350.
  2. Stir-fry frozen vegetables in skillet (cook according to directions on package), until they thaw and are cooked through.
  3. Remove veggies from skillet, keeping warm.
  4. Add additional oil, if needed.
  5. Add sliced steak to skillet.
  6. Sprinkle with steak seasoning, salt, pepper, garlic powder, Worcestershire sauce, and 1/2 cup of the steak sauce.
  7. Stir-fry for approx 5-7 minutes (meat should be cooked no more than rare-to-medium rare).
  8. Add veggies back to pan, sprinkle with salt and pepper, and add remaining stake sauce (stirring well).
  9. Stir-fry, until heated through.

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