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Moroccan Beef Stir Fry

This Little Goat went to Morocco
  • This Little Goat went to Morocco


2 servings


15 minutes

active time

15 minutes


1 lb. hanger or skirt steak, cut into 1-inch cubes

1/4 cup soy sauce

4 tsp This Little Goat went to Morocco 

2 tsp granulated sugar

1/4 cup cooking oil (such as canola or vegetable oil)

1 red bell pepper, cut into thin strips 

1 red onion, thinly sliced

1 cup dried apricots, roughly chopped 

2 cups Sungold tomatoes, halved

Kosher salt 

Cooked rice, for serving (optional)


In a small mixing bowl, whisk together the soy sauce, Morocco spice and sugar. Divide sauce in half. Season steak on all sides with kosher salt and place in a mixing bowl. Pour over half of the sauce, tossing to coat. 

Add 2 Tbsp cooking oil to a large skillet or wok and heat over high heat. Once hot, add in the steak (you should heat it sizzle). Stir fry the steak, tossing frequently, until deep golden brown and cooked through to a medium doneness, about 3-5 minutes. Remove from the skillet and set aside (do not wipe out the skillet).

Add remaining 2 Tbsp oil to the heated wok and once sizzling, add in the peppers, onions, apricots and tomatoes. Sprinkle with a pinch of salt and stir fry the vegetables for about 3-4 minutes, until beginning to soften. 

Return beef to the wok and pour over the remaining sauce. Toss to evenly coat and continue cooking until the beef is reheated, about 2 minute more. Season to taste with salt. Serve as is or over cooked rice.

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