By JJ Virgin

Stir-Fried Steak Bowls


January 31, 2024

4 servings


1¼ lbs grass-fed lean top sirloin steak, sliced into strips

½ tsp sea salt

1 tsp garlic powder

1 tsp onion powder

2 tbsp sesame oil

½ yellow onion, thinly sliced

3 cloves garlic, minced

1 tbsp fresh ginger, grated

3 cups broccoli florets

½ pound snow peas

½ cup celery, chopped

2 carrots, peeled and thinly sliced

1 lb shiitake mushrooms, sliced

2 tbsp coconut aminos

1 tsp tapioca starch

1 tbsp sesame seeds


1Season steak with salt, garlic powder, and onion powder.

2Heat a wok or large sauté pan on high heat. Add sesame oil to the pan.

3Add the onion to the hot pan and cook for 1 minute, then add garlic and stir.

4Add the seasoned steak to the pan while constantly tossing mixture together with two wooden spoons.

5Add in the ginger, remaining vegetables, and coconut aminos to the pan and cook for 7 to 10 minutes on medium heat. Remember to toss frequently to blend all the flavors together.

6In a small bowl, mix ½ cup cold water with tapioca starch, then stir into the hot stir-fry. The sauce will slightly thicken. Turn off heat and sprinkle sesame seeds over stir fry.

7Serve and split into 4 bowls.

8Refrigerate leftovers in an airtight container for up to 4 days.


Nutrition Facts

Sugar10g (naturally occurring)
Total Fat24g
Total Carbohydrates28g
Dietary Fiber8g