Spicy Soy Steak Stir-Fry with Oregano Potato Wedges and Rice

This vibrant stir-fry brings together the bold flavors of Latin America and Asia in one skillet. Tender strips of bavette steak are coated in a seasoned cornstarch mixture, then quickly seared and tossed with onion, tomato and a spicy-savory sauce made with soy sauce and Sriracha. The result is a quick, satisfying meal that’s perfect for busy weeknights.

Serve the steak stir-fry over a bed of fluffy jasmine rice, alongside crispy oven-roasted potato wedges seasoned with oregano and garlic. A sprinkle of fresh cilantro adds a bright finish. This dish is sure to become a favorite in your dinner rotation.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 unit Red OnionView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, oregano, half the garlic powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. Halve, peel and cut half the onion into ½-inch wedges. Cut tomato into ½-inch wedges. Roughly chop cilantro.
3. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, pat steak dry with paper towels; slice into 1-by-3-inch strips. In a medium bowl, combine cornstarch, half the cumin, remaining garlic powder, salt and pepper. Add steak and toss until coated.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, tossing occasionally, until a crust forms, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
6. Heat another drizzle of oil in the same pan over medium heat. Add onion wedges and tomato; cook, stirring occasionally, until slightly tender, 4-6 minutes. Add steak, soy sauce, Sriracha, ⅓ cup water, 2 tsp vinegar and ¼ tsp sugar. Cook, stirring constantly, until sauce thickens and steak is cooked through, 1-3 minutes. Taste and season with salt and pepper if desired.
7. Fluff rice with a fork; stir in 1 TBSP butter. Divide rice and potatoes between plates. Top potatoes with steak stir-fry. Garnish with cilantro and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak or sirloin. Just be sure to slice it thinly against the grain.

Can I make this dish gluten-free?

Yes, use tamari or a gluten-free soy sauce in place of regular soy sauce and ensure your cornstarch is gluten-free.

What can I serve instead of rice?

Quinoa or cauliflower rice would be great alternatives to jasmine rice.