This 30 minute Top Sirloin Steak Stir Fry recipe combines tender steak and your favorite vegetables in a sticky sweet and savory sauce sweetened only with juice. It’s a healthy and delicious weeknight family meal that rivals takeout. Serve it with rice, cauliflower rice or all on its own!
2-3 tbsp avocado oil, as needed
1 ½ pounds Country Natural Beef Top Sirloin Steak
1 pound asparagus, trimmed and sliced into 2 inch pieces on a bias
¾ pound shiitake mushrooms, stems removed and sliced
3 medium carrots, peeled, sliced into ½ inch strips
Stir-Fry Sauce Ingredients:
¾ cup orange juice
¼ cup coconut aminos
¼ cup tamari
2 tbsp rice vinegar
1 tbsp grated ginger root
1 tbsp sesame oil
2 garlic cloves, minced
3 tsp arrowroot starch
1 green onion, green and white parts, sliced thinly on a bias
¼ cup cashews, roughly chopped
2 tbsp sesame seeds
Salt & Pepper
1. Remove your Country Natural Beef Top Sirloin Steak from the fridge.
a. Using a very sharp knife, thinly slice the steak against the grain while it is still chilled, this will help you slice it easier.
b. Season the meat with kosher salt and cracked pepper, let it come toward room temperature which will let it sear easier in the skillet.
2. Add all the sauce ingredients into a large jar with a tight fitting lid.
a. Shake the jar very well until mixed thoroughly.
3. Clean the mushrooms with a damp paper towel, remove the stems (which you can save for the next time you make broth!).
a. Once they are mostly clean of dirt, chop them into even slices.
b. Wash and peel the carrots before slicing.
c. Trim the woody stems off the asparagus.
4. Warm a large skillet, once it is warm, drizzle in enough avocado oil to coat the bottom of the pan.
a. Once the oil is heated, add the mushrooms in a single layer to brown them, approximately 2-3 minutes on each side.
b. Remove mushrooms to a plate and add oil as needed and cook the carrots for approximately 5 minutes, adding 2 tsp of water to help them steam a bit if needed.
c. Remove carrots to plate and finally cook the asparagus, approximately 4 minutes, adding water if needed.
5. Add more oil as needed to begin cooking the Top Sirloin slices.
a. Cook the thinly sliced and seasoned beef 5-6 pieces at a time.
b. You really don’t want to overcrowd the pan, crowding the pan means the temperature of the oil drops which won’t allow the meat to brown, and browning is flavor!
c. Each piece will take approximately 30 seconds on each side so it will go quickly.
6. Remove last batch of sliced steak and pour sauce into empty pan over medium heat.
a. Using a rubber spatula, move the sauce around and gently encourage any browning from the meat to release into the sauce.
b. It will thicken and heat within 3-4 minutes.
7. Add the meat and vegetables back into the sauce. Warm through. Serve with garnishes.
Recipe Tips & Variations
For best results, you'll want to ensure you are cutting against the grain when thinly slicing the Country Natural Beef Top Sirloin Steak.
To make it Whole30, simply substitute the tamari entirely with coconut aminos. You may want to reduce the amount of orange juice by ¼ cup since the coconut aminos are much sweeter than tamari.
Add or Substitute any of the vegetables you prefer or need to use! Cook the vegetable(s) you're adding in the same skillet but likely not at the same time as the mushrooms, carrots or asparagus to ensure they all have the best texture and are cooked properly. Use any mushrooms you want!
Troubleshooting the Sauce - if it is not thickening, simply dissolve the additional ½ tsp - 1 tsp of the arrowroot starch in the jar by shaking it with some of the stir fry sauce and then add back into the skillet.
- This Top Sirloin Stir Fry is completely perfect as a meal all on its own. You don't have to serve it with anything unless you want to.
- It will be delicious over white rice, which you can make in an Instant Pot or microwave a bag of frozen white or brown rice once it's ready to serve to make it easier.
- If you're doing Whole30 or want to reduce your carbohydrate intake, you can use cauliflower rice or roasted cauliflower florets.
THIS RECIPE MADE IN PARTNERSHIP WITH COOK BY COLOR