Sweet ‘n’ Savory Steak Stir Fry

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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!

Yum…yum…YUM!!!

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

INGREDIENTS:

  • 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.

DIRECTIONS:

  1. Slice steak very thinly, cutting against the grain. (This is easier if the meat is slightly frozen, so plan ahead!)
  2. 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.
  3. Add the sliced steak to a gallon Ziploc bag (or large covered bowl).
  4. Add marinade to the meat, and toss or stir to combine.
  5. Marinate steak in the fridge for 24 hours.
  6. (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…)
  7. Heat a couple TBSP olive oil in a large skillet over medium-high to high heat.
  8. Add sliced yellow onion and shredded carrots. (Reserve the green onion for garnish.)
  9. Cook 10-15 minutes until tender-crisp.
  10. Transfer cooked veggies to a plate.
  11. 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.
  12. Return veggies to the pan with the meat and marinade. Stir to combine, and cook until heated through.
  13. Serve over rice of your choice.
  14. Garnish with green onions.

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

Homemade BBQ Sauce

bbq sauce

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 160 more tasty natural recipes and a shopping guide to help you select the most additive-free ingredients at the grocery store!! Your satisfaction is guaranteed…or your money back!)

Homemade BBQ Sauce

Makes about 2 cups

INGREDIENTS:

1 cup homemade ketchup (or a clean store-bought variety like Annie’s Naturals brand)
1/2 cup apple cider vinegar
1 cup sugar or brown sugar
1/2 cup finely chopped onion or 2 TBSP dried onion flakes
1-2 TBSP hot sauce (optional) – look for a brand that contains only “peppers, vinegar, & salt”

DIRECTIONS:

Combine all ingredients in a medium saucepan. Bring to a boil for 2 minutes, stirring frequently. Reduce the heat to medium-low, and simmer uncovered for about 45 minutes, until thickened. If you enjoy this recipe, be sure to check out our RECIPES PAGE, too, for more natural deliciousness!

Dairy-Free (& Nut-Free) Pesto

(For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of every ingredient you need to make hundreds of my recipes, check out my e-book “Eating Additive-Free“!

For this recipe, you’ll need:

2 cups fresh basil leaves, packed (~ 4 ounces)
1/2 tsp sea salt
1/2 TBSP fresh lemon juice
2 tsp raw honey
3 medium cloves garlic, minced
1/2 cup extra virgin olive oil
(12 oz. uncooked pasta, optional)

Toss everything into a food processor (except for the pasta!) and process until combined, stopping to scrape the sides a few times as needed.

Makes 3/4-1 cup of sauce. Freezes well for later use, so I make TONS of this when it’s basil season 🙂

If using for a pasta dish, cook 12 oz. pasta according to package directions. (We like the organic brown rice pasta varieties from Trader Joe’s.) Drain. Toss with pesto and serve!

(For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of every ingredient you need to make hundreds of my recipes, check out my e-book “Eating Additive-Free“!

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