Thai Vegetable Stir-Fry with Beef or Chicken — kids love this recipe!
I told you in my meal plan from the other day that tonight was stir-fry night. I had planned to use round steak to save a trip out to the farm, but that would’ve been tough and not so great in this, so thankfully I remembered I had a couple good flank steaks in the freezer. You can keep this grain-free, it's really good and flavorful on its own, or if you need to fill up the family, serve over pasta or rice.
This is great way to use some of those delicious veggies from your garden or the farm market in the summertime–it's so fast and simple, I almost didn't post it because most people probably already make something similar. If you do, please share your variations in the comments below!
Thai Vegetable Stir-Fry with Beef or Chicken
- 1/4 cup olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons creamy peanut butter organic is best
- 1/2 cup fermented soy sauce
- 1 teaspoon sea salt, or more to your taste
- 2 teaspoons of palm sugar
- 1 Tablespoon mild curry paste (or leave this out if you don't want that flavor, just add extra of the other seasonings, you can't screw this up), my curry paste also had cumin & cilantro in it — note that the kind I used didn't have any questionable ingredients, but the ones I see online have stuff I do NOT like, such as canola oil (yuck), so be sure to check your ingredient labels.
- 2 pounds or so Meat of your choice pastured meats are best. This is good with steak or chicken! Pork would be good too.
- Whatever veggies you have on hand that your family likes cut into bite-sized pieces: broccoli, asparagus, green beans, carrots, peppers, cabbage, green onions, tomatoes, summer squash, regular onions (you might caramelize these first in some pastured butter or ghee!), mushrooms, corn, kale, etc.
- 16 ounces Pasta of your choice (or about 2 cups uncooked rice), I like Einkorn pasta these days
- Optional: chopped crispy nuts for the top
- If using, start cooking your pasta (or rice) following the package directions so it will be ready at the end of the recipe.
- Stir fry veggies first with the oil just 'til crisp tender, then set aside in a bowl while you keep going on the rest. (I use my favorite stainless steel electric pan for this!)
- Cook the meat in the leftover oil (add more if needed), along with the first 8 sauce ingredients above.
- Add back in the veggies and the rice or pasta and stir it all together. Add more sauce ingredients as needed, and enjoy!
Surprisingly the kids were all over this. We also had fermented carrots and leftover squash with it. This is another picture from when I made it with chicken strips and whole wheat spaghetti pasta. Though this Thai Vegetable Stir-Fry with Beef or Chicken is really good, the kids probably like the flank steak best! We had it over rice, so it was gluten-free.
More you might like:
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- Meal Planning Help!
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