Weeknight Steak Stir-Fry

July 26, 2017

This is a super easy weeknight meal that is fast; fits in your veggies, carbs and protein in one shot; and is pretty healthy with some minor tweaks! I often like to keep grains and meat separate, so will make this with cauliflower rice instead of brown rice most of the time.


  • Skirt or flap steak
  • Brown rice (cooked), or substitute cauliflower rice
  • Carrots (diced, chopped or sliced)
  • Fresh ginger (minced)
  • Garlic (minced)
  • Onion (diced)
  • Toasted sesame oil
  • Grapeseed oil
  • Bragg’s liquid aminos
  • Cucumber (chopped)
  • Cilantro (chiffonade)
  • Spicing Your Life Steak Seasoning (with lemon peel)
  • Sesame seeds (optional)

*I’m not using quantities because you can really combine however you’d like! Steak should be about 1/3 pound per serving.


  1. Cut steak into strips and toss with Bragg’s liquid aminos, a generous amount of seasoning and some salt and pepper, let sit and come up to room temperature.
  2. In a walk or large saute pan, add enough grapeseed oil to coat. Heat over medium heat until oil shimmers, add garlic and ginger and saute for a few minutes. Do not overcook garlic.
  3. Add carrots and onion, plus some toasted sesame oil
  4. When onions begin to get translucent, add steak. Stir until all sides of steak strips begin to brown. Add a touch more liquid aminos and continue to stir.
  5. When steak is nearly cooked to desired temperature (shouldn’t be long for medium rare) add in rice and stir to combine.
  6. Plate and top with raw cucumber, cilantro chiffonade, and sesame seeds. Sprinkle with a bit more liquid aminos and serve with a squeeze of lime if desired.

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