With a little planning the day before, this makes a super tasty and relatively quick meal that the whole family will LOVE!
PRO TIP: Toss the steak in the freezer when you bring it home from the store, so it will slice more easily.
Then, make this delicious marinade the night before… and you can thank me later!
We enjoy serving this over white Jasmine rice, but I’m trusting you to choose and prepare the rice on your own for this recipe. Ha! You’ve GOT this! (Of course, if you’re looking for an awesome way to prepare brown rice, click here! I’ve got you!)
Sweet ‘n’ Savory Steak Stir Fry Recipe
3/4lb top round steak (preferably slightly frozen) *If the steak you find happens to be larger, we’ve used as large as a 0.9lb piece with this recipe just fine. FYI.
1/4 cup + 2 TBSP sugar
1/4 cup + 2 TBSP olive oil
1/4 cup + 2 TBSP low-sodium tamari (or soy sauce)
6 cloves garlic, pressed
1 medium yellow onion, thinly sliced
5oz shredded carrots
4 green onions, sliced
*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.
Slice steak very thinly, cutting against the grain. (This is easier if the meat is slightly frozen, so plan ahead!)
Make the marinade 24 hours ahead of time by combining the sugar, olive oil, tamari (or soy sauce) and pressed garlic in a small bowl.
Add the sliced steak to a gallon Ziploc bag (or large covered bowl).
Add marinade to the meat, and toss or stir to combine.
Marinate steak in the fridge for 24 hours.
(NOTE: Make sure you time your stir fry cooking with whatever rice you’ve decided to make…so it’s all ready at once. Just sayin’. Okay, let’s make some stir fry…)
Heat a couple TBSP olive oil in a large skillet over medium-high to high heat.
Add sliced yellow onion and shredded carrots. (Reserve the green onion for garnish.)
Cook 10-15 minutes until tender-crisp.
Transfer cooked veggies to a plate.
Add steak and marinade to the skillet, and cook about 5 minutes until meat is cooked through. Stir occasionally, so meat browns on both sides.
Return veggies to the pan with the meat and marinade. Stir to combine, and cook until heated through.
I literally cannot believe what I just read in an article posted on OrganicAuthority.com (see below)! Yikes! I think it’s time to go crawl under a rock now. Anyone care to join me?!
I try not to post too many “dooms day” articles…but this is the reality we live in, and things are getting pretty darn creepy out there! If we don’t stick up for natural foods, it seems it won’t be long before there aren’t any left!! Seriously, if you cannot digest lactose… then just don’t ingest it! It seems a lot simpler and more logical than this Frankenstein nonsense of “made-to-order” animals! It’s such a shame that the genius of these genetic modification scientists is not put to better use. Thoughts, anyone???
Oh, and here’s the article that got me so fired up today…
“Scientists at the Inner Mongolia Agricultural University of Life Sciences, Biological Manufacturing Key Laboratory in north China say that they have successfully bred the world’s first genetically modified calf able to produce low-lactose milk within two years.
Named “Lakes,” the calf was born on April 24th after the research team used extracted fetus fibroblasts taken from a Holstein cow who was 45 days pregnant. The team then genetically engineered the fetus by transplanting a lactose dissolution enzyme into the cell of the unborn calf. The fetus was then transplanted into the womb of a cow in July where it completed a successful 9-month gestation period. Two other fetuses in the experiment died. The enzyme, which can dissolve lactose….”(Click here to read entire article on OrganicAuthority.com)
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As some of you are aware, I was recently accepted into the Citizen Journalist Program at NaturalNews.com – a very successful natural health website. I’m so excited to have access to their broad audience for my natural health writing!
Click here to read my first article, which was published recently: