If you’re a busy mom and don’t have tons of time to cook dinner, then this is the recipe for you! Stir fry is a staple on my meal planning calendar. I love how you can customize it with whatever meat and veggies you have on hand or that your family loves most. In this recipe we’re using steak, but feel free to substitute with chicken or shrimp if you want. I love a good steak, and pairing it with tons of veggies in this steak stir fry meal just ups the nutrition even more. And the Asian marinade just brings it all together beautifully.
How to Make Steak Stir Fry
The first thing you need to do to make this steak stir fry is gather all your ingredients together. It’s important to have everything all ready to go, because this meal does cook quickly.
For this meal you’ll need:
- Snow peas
- Sliced Baby Bella mushrooms
- A red onion
- Coconut aminos
- Fresh ginger (or ground ginger)
- Black pepper
- Sea salt
- Garlic cloves (or garlic powder)
- An orange
- Coconut oil
- Sesame seeds
Next, you need to start prepping the ingredients. Once again, this is an important step as this meal cooks quickly. The steak needs a little time to marinade and it’s best to have all the veggies chopped so they’re ready to cook.
Marinate the Steak
You’ll want to get the steak marinading first, since that does take the most time. If you have time to do this step earlier in the day, even better! In a shallow dish, mix together 2 Tablespoons coconut aminos, 1 Tablespoon freshly grated ginger or 1/4 teaspoon ground ginger, 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder or 3 cloves fresh minced garlic, and the juice of the orange.
Add lb. of steak (more or less depending on the size of your family) to the marinade. I like to use sirloin steak, but you can also use skirt steak or flank steak. Both skirt and flank steak can be tough; so marinading the steak is important to help, not only add flavor, but also make the steak more tender.
Turn so that the steak gets coated on all sides. Let the steak marinade at room temperature for about 30 minutes. The steak needs to be at room temperature before cooking to assure it cooks evenly. If you are able to start marinating the steak earlier in the day – great! Just let it marinate in the refrigerator, and then take it and set it on the counter 30 minutes prior to cooking.
Chop the Veggies
Make sure your veggies have been washed first of all! I like to soak my veggies in a water/vinegar mixture in the clean sink as soon as I bring them home from the grocery store. That way I’m not bringing any contaminates into the fridge or pantry and they’re ready to eat or cook when I need them.
Chop the ends off of the snow peas. Chop the broccoli into bite-size florets. Slice the red onion in half vertically first, then slice each half horizontally. then slice vertically into about 1/2 inch pieces.
Cook the Veggies
Heat a large pan to Medium-high heat. Once it’s preheated, add 1 Tablespoon coconut oil and let it melt. The oil needs to be good and hot before adding the food. Add the sliced onion to the pan and let it cook for 4 minutes. Then add the chopped broccoli, snow peas, and mushrooms. Let it cook for another 4 minutes, while stirring frequently.
Remove the veggies from the pan and set aside while you cook the steak. You could cook the steak in a separate pan while the veggies are cooking to save time, but I don’t like dirtying more dishes than I have to!
Cook the Steak
Melt another Tablespoon of coconut oil in the pan. Once it’s melted, add the steak, along with its marinading liquid. Cook for about 3 minutes, or until the steak has cooked halfway through. Then flip it over and cook about another 3 minutes, or until it’s cooked to your desired doneness. I like to cook it medium rare. We’re going to chop the steak and add it back to the pan. So you want it to be a little more rare than you usually like.
Remove the steak from the pan and let it sit for 5 minutes. Steak needs to rest after it cooks to help hold in the moisture. If you cut it right away, the juices will flow out and leave the steak dry. Once it has had its little nap, slice the steak against the grain into about 1/4 inch slices.
Put It All Together
Add the veggies and the steak back to the pan. Let it cook about another 2 minutes to reheat the veggies and allow the flavors to come together. Add a dash of salt and pepper and a teaspoon or so more of coconut aminos.
Plate Your Steak Stir Fry Meal
Of course rice would pair with this meal perfectly. If you want to limit your carbs and/or your grains, choose cauliflower rice. You can check out my recipe for cauli rice here. Sprinkle some sesame seeds on top, and voila! Dinner is served!
Let me know if you try this meal and what you think!
Steak Stir Fry
- 1 lb skirt steak
- 2 Tbsp coconut aminos
- 1 orange juiced
- 1 Tbsp fresh ginger grated
- 3 cloves garlic minced
- 1 tsp black pepper
- 2 tsp sea salt
- 1 lb snow peas
- 2 heads broccoli
- 1 Cup Baby Bella mushrooms sliced
- 1 red onion
- 2 Tbsp coconut oil
- Make the marinade for the steak by mixing together the coconut aminos, orange juice, grated ginger, minced garlic, black pepper, and sea salt in a shallow dish.
- Add the steak to the marinade and coat it all sides. Let it marinade at room temperature for 30 minutes.
- Cut the ends off the snow peas.
- Chop the broccoli into bite-size florets.
- Slice the red onion.
- Melt 1 Tablespoon coconut oil over Medium-high heat in a large pan.
- Add the onion and cook for about 4 minutes, stirring frequently.
- Add the broccoli, peas, and mushrooms. Cook for another 4 minutes while stirring.
- Remove the veggies from the pan and turn the heat off.
- Melt another 1 Tablespoon coconut oil in the same pan.
- Add the steak, along with it's marinading liquid. Cook for about 3 minutes on each side, or until it's slightly under your desired doneness.
- Remove the steak from the pan and allow it to rest for about 5 minutes.
- Slice the steak against the grain into 1/4 inch slices.
- Add the veggies and the steak back to the pan and cook on Medium heat for 2-3 more minutes.
- Serve your steak stir fry with rice or cauliflower rice and more coconut aminos if desired.