Lately, Stir fry meals have been my go to quick dinner. Things have been hectic and dinner still has to make the table. I’m sure many can relate to this. Well, like you guys know; I love to implement vegetables in all my meals so a quick easy dinner is no exemption. In my stir fry, I implement 6 different types of veggies that work remarkably well together. I’ve made this twice this week and it has been a favorite! The first time, I topped it with shrimp and this time with skirt steak. It just shows you how versatile stir fry can really be. It works really well with chicken as well.
Total Time: 30 min
2 lbs of skirt steak thinly sliced on a 45 degree angle (cut off most of the fat on the skirt steak as well)
4 tbsp sesame oil
4 tbsp coconut aminos or soy sauce
2 tbsp balsamic vinaigrette
1 tbsp onion powder
1 tbsp garlic powder
1 tsp ground ginger
Salt and pepper to taste
1 zucchini sliced
6 mushrooms sliced
1 onion sliced
1 bell pepper diced
1/4 an eggplant chopped
2 cups of kale
3 garlic cloves finely chopped
- Place the sliced steak in a bowl with salt, pepper, and a drizzle of coconut aminos or soy sauce for at least 15 minutes.
- Add some sesame oil to a large wok or large pan on medium heat. Cook the steak till browned. Shouldn’t take more than 5 minutes. Once cooked, remove the meat and place in a bowl. Remove excess liquid in wok after cooking the meat.
- Add some sesame oil again then add all the veggies but the mushrooms and kale. That’s last.
- Cook the veggies for 8 min or so till onions are translucent. Salt and pepper them.
- Add the mushrooms and kale at this point. The kale adds a great crunch to the dish.
- Add all the seasonings and sauces. Adjust seasonings as needed.
- Add already cooked skirt steak to the dish. Mix all together for flavors to blend.
Enjoy over some rice topped with sesame seeds and cashews!