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The most delicious and tender steak stir-fry called Glaya is one of the most simple Libyan dishes to make!

If I think back hard enough, I can still smell the aroma of garlic and ginger coming from the kitchen at 5 in the morning. Whenever we were going on a road trip as a family, my mom woke up early to make glaya for sandwiches to have on the road. They were so simple but one of the best sandwiches I ever had. Just fresh French baguettes or bread rolls with mayonnaise and sometimes sharmoula (Libyan salad/salsa with tomatoes, onions, and jalapeñ0). They’re now a piece of my childhood and whenever I want to remember those times, I just make them for my family now.

It’s also not uncommon to see this beef stir-fry made with liver. If you’re looking for a quick recipe to make for an on the go lunch or meal prep for dinner, this is the one!


1 pound sirloin steak tips, thinly sliced
3 tablespoons olive oil
1/2 cup onion, diced
4 minced garlic cloves
1/2 tablespoon minced ginger
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin


In a bowl, combine 1 tablespoon of olive oil, garlic, ginger, salt, pepper, paprika, and cumin. Add the meat into the bowl and evenly coat in the marinade. Cover and set aside for 15 minutes.
In a pan over medium-high heat, add 2 tablespoons of olive oil and allow to get hot.
Toss onions into the pan and cook until translucent and slightly golden brown. At this point, add the steak. Keeping the heat high, let the steak cook until it has some caramelization or color, about 8 minutes.
Take off the heat and serve in a sandwich or with rice and salad.

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