Marinated Steak Stir Fry

Hey you guys!

I totally missed you yesterday. But forgive me, and my disorganized day. This recipe though is kick ass. And you’re gonna love it.

Now when you read the recipe, you’re going to say  “oh no, she didn’t… this is so many ingredients… ain’t nobody got time for that.” But you do. You honestly do. It really won’t take that long. Do the marinade the night before. Trust me, you want to do the marinade for 24 hours. It’s the magic. Then the rest comes together pretty easy the next night for dinner. So while the recipe looks daunting because it’s long, it isn’t. It’s technically, two recipes broken into parts.

You have to make this. It’s delicious, and a true winner. I don’t put any recipe on the blog that I don’t enjoy or am to some degree proud of. But some I’m more proud of then others. This falls into that latter area. Stir fries are always a go to with me though.

The marinade for the steak is the real star. You could use the marinade for additional recipes, as well. Marinate steak or chicken, grill it and slice it up for salads or wraps for a bonus recipe. I  will be doing that at some point. Because it would make a great protein in a salad or wrap. And I love having multiple ways to use a recipe.

I encourage you to let it marinate for at least 24 hours. To take the time to sear the steak in batches without over crowding the pan, because it helps to really develop flavors of the meat. I also cook the mushrooms, and onions down to enhance their flavors, and cooked the broccoli until just soft but still with a slight bite. Because no one likes mushy broccoli. Those steps all take extra time, but they each are essential to building the flavor of the dish, and making it so damn tasty. You’ll be glad you took the extra time.

We had this meal for dinner, and then I ate leftovers for lunch the next two days. It didn’t disappoint. And I think you’ll love it too.

Happy Cooking!


Marinated Steak Stir Fry
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

45 minute meal plus 24 hours of marinating. Don't skimp on the marinating. 

Servings: 5
Author: Maria
  • 1 pound Beef Steak I used skirt steak
For the Marinade
  • 1 tsp Black Pepper
  • 1 tsp Fine Sea Salt
  • 2 tsp Ginger Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Red Pepper Flakes
  • 4 cloves Garlic minced
  • 1/2 Red Onion diced
  • 1/2 c Coconut Aminos or soy sauce, if that's your thing
  • 1/4 c Apple Cider Vinager
  • 1/4 c Orange Juice
  • 3 tbsp Sesame Oil
For the Stir Fry
  • 1 Yellow Onion diced
  • 2 Bell Peppers sliced
  • 1 c Mushrooms (fresh) roughly chopped
  • 1 head Broccoli cut into florets
  • 4 cloves Garlic minced
  • 1 tsp Fine Sea Salt
  • 1 tsp Ginger Powder
  • 1 tsp Black Pepper
  • 1/4 c Coconut Aminos
  • 2 tbsp Olive or Avocado Oil
  1. Slice the steak, and put it into a gallon bag or large container that can be tightly sealed.

  2. Mix up the marinade and dump over the steak slices. Toss a few times to coat, and refrigerate for at least 24 hours. Turning over the bag or container a few times.

  3. Heat oil in a large pan over medium high heat. Cook the steak in batches, searing each side until beautifully golden. About 5 minutes per side. Don't crowd the pan. Use a large pan so you don't have as many batches but don't over crowd the pan, or they won't sear as nicely. Once finished, remove the pieces onto a plate and set aside.

  4. Add the onions to the pan, stir often until they begin to soften. Usually around 5 minutes, then add the garlic and mushrooms. Cook for 10 minutes. Stirring often.

  5. Add the peppers and broccoli to the skillet. Stir for a few minutes.

  6. To the pan of vegetables, add the seasonings and soy sauce/coconut aminos.

  7. Return the meat to the pan of vegetables.

  8. Stir several times. Cook for 10 more minutes, allow the sauce to reduce.

  9. Serve hot as is, or over white rice/cauliflower rice/noodles. You're choice there. I liked as is.

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