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Thai Vegetable Stir-Fry with Beef or Chicken

Stir-fry is such an easy dinner to pull together. Just throw in whatever you have, season it up and enjoy!
Servings: 4 people
Author: Kelly the Kitchen Kop


  • 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!