Steak and Veggie Stir Fry

(Whole30, Paleo)

Prep Time:  15 minutes 

Cook Time: 15 minutes

Yield: 4 Servings 



  • 1 ½ lbs steak (flank, sirloin, round even ribeye)
  • 2 tablespoons avocado oil or similar
  • 4 cloves of garlic, sliced
  • 4 green onions, sliced diagonally
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon iodized sea salt or salt to taste
  • ½ teaspoon smoked paprika
  • Pinch of coarse black pepper
  • ¼ cup Noble Made Soy-Free Teriyaki
  • 1 cup baby portobello mushrooms, sliced
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 2 small carrots, sliced
  • 2 baby bok choy chopped
  • 1 cup asparagus chopped, about 6 asparagus


  1. Cut steak into 2 inch strips about inch thick, then season with salt, garlic powder, onion powder, smoked paprika and black pepper. Mix together well and set aside.
  2. Bring a wok or skillet up to temperature on high heat, then add oil, followed by the garlic. Sauté garlic for about a minute then add veggies in the order of toughness. Sauté until veggies are tender, but still have a slight crunch. 
  3. Remove vegetables from the pan, add another tablespoon of oil if needed, then add the seasoned steak in a single layer (you can do this in batches if necessary.)
  4. Cook steak for 2-3 minutes, then toss and continue to cook until all sides of the steak are brown. Add Noble Made Soy-Free Teriyaki and cook for another minute.
  5. Add the green onions, followed by sautéd veggies, toss together until fully combined.
  6. Remove from the heat and serve hot.

This recipe was created by Althea Brown (@metemgee and @wholesomecaribbean).