I should have included the bottles of Mrs Dash and onion salt. Variety is the spice of my life

There is nothing new about me using marinades for beef, however. Beef for a stir-fry especially spends time in a marinade, almost always.
I'm planning on getting away from using cured meats as a stir-fry choice. Smoky is what I need! This winter I intend to learn how much smoked pepper in marinades might limit my interest in (craving for?) bacon and sausage.
Maybe, a smoked pepper marinade
even for tilapia, like in the picture but we are going just with the Zatarains and garlic salt for today's lunch.
I find marinades as very useful and requiring little of me beyond remembering to get the meat in there at the right time

Steve