This easy Beef Stir Fry Recipe is loaded with juicy beef and crispy vegetables coated in easy stir fry sauce. A restaurant-quality dinner ready in 30 minutes!

Other stir fry recipes we keep in regular rotation are these Korean ground beef and rice, healthy beef and broccoli and sausage stir fry.

Why You’ll Love This Recipe

• Restaurant quality meal: This beef stir fry recipe is Chinese inspired take out right at home!
• Healthier: You’re able to control the amount of sugar and sodium and avoid the MSG. High protein recipe that comes together in 30 minutes.
• Delicious: Thinly sliced pieces of tender juicy beef and crisp veggies are tossed around in a sweet and savory teriyaki sauce.

Ingredients for Beef Stir Fry

• Beef steak: Sirloin steak, ribeye steak, tri-tip, tenderloin, flank steak, or shoulder steak can be used. Make sure to thinly slice against the grain.
• Vegetables: Sliced red bell pepper and yellow bell pepper, brown mushrooms, broccoli, and white onion.
• Beef stir fry sauce: Soy sauce or Bragg’s liquid aminos, beef broth or water, then maple syrup, honey or brown sugar. Cornstarch.
• Minced garlic and ginger: If you don’t have any fresh ginger, you can substitute it with 1 teaspoon of dried ginger instead. Or just omit.
• Oil for frying: The best oil to use is the oil with a high smoke point. The healthiest choice is avocado oil with a smoke point of 520 degrees F. You can also use toasted sesame oil to give it an awesome Asian flare!
• Garnishes: Sesame seeds for an added earthy, nutty crunch. But it also looks pretty!

How to Make Beef Stir Fry

Here is a quick overview how to make it. There is a full recipe card below.

To get a good sear on beef and veggies, I recommend to use a large non-stick skillet. I find a wok does not sear food well on a residential stove but rather steams it. But use what you are used to!

• Prep: Chop the veggies and beef, whisk together ingredients for the stir fry sauce.
• Stir fry beef in batches: Preheat your pan until very hot and add add half of the beef. Cook uncovered until nicely browned on all sides. Transfer to a bowl and repeat with remaining meat.
• Stir fry the mushrooms: Return the skillet to high heat and add the mushrooms. Cook until brown. Mushrooms produce a lot of water, so cooking them on their own will help avoid the other veggies getting mushy. Transfer to a plate and set aside.
• Stir fry peppers and onions: Cook bell peppers and onions, stirring a couple of times. The residual brown bits from the beef, as well as the high heat, will help give the veggies a bit of a char.

• Add the stir fry sauce: Give mixture a good stir, pour into the skillet, mix and let the sauce come to a boil. Cook until thickened, stirring a few times.
• Combine and garnish: Grab all of your cooked ingredients and add them back into the skillet. Stir everything together gently. Turn off the heat, garnish with sesame seeds and serve it nice and hot!

Tips for Best Results

This recipe is super easy but there are a few things you can do to get the best beef stir fry ever!

• Be ready: “Stir fry” means to cook small pieces of food quickly on high heat while stirring constantly. So make sure all ingredients are prepped before you light the stove.
• Avoid mushy veggies: Add stir fry sauce before vegetables look cooked so they stay crispy.
• Cornstarch settles: Whisk sauce once again before adding it to the wok to blend the cornstarch that has settled.
• Best veggies for stir fry: You want veggies that will cook quickly when sliced thin. Bell peppers, zucchini, snow peas, sugar snap peas, carrots, and broccoli are great. You could also try cabbage, asparagus, mushrooms, bok choy, water chestnuts, and garlic. Check out this awesome guide to Asian vegetables.
• Dark colored sauce: If you would like dark stir fry sauce, use brown sugar.

Variations

• Frozen veggies: You can use a frozen veggie mix or the package labeled “stir fry blend” vegetables. I always use one for Instant Pot stir fry. Just cook until veggies are heated through and to your preferred doneness. Keep in mind frozen veggies are already somewhat “cooked” by the freezing process. They also contain a bit more water, so you might need to drain the extra liquid before adding the sauce.
• Additions: 3/4 cup toasted cashews, sliced almonds, or bean sprouts.
• Less meat: If you’re aiming to eat less red meat, use only 1 pound of meat.
• Like a little heat? Toss in some red pepper flakes. Some might even enjoy sliced jalapeno.
• No soy sauce? Try using Bragg’s liquid aminos or coconut aminos. You may need to adjust the salt with coconut aminos because they tend to have less than soy sauce.

Serving Ideas

Instant Pot brown rice, Instant Pot quinoa, Instant Pot long grain white rice and brown rice vermicelli are just a few options that go well with any stir fry.

You can also serve it over whole wheat spaghetti, brown rice or quinoa.

To keep it light and low carb, serve on its own, with a small side salad like butter lettuce salad or over cauliflower rice for a low carb meal.

How to Store and Reheat

Store: Beef stir fry will keep in the fridge in an airtight container for up to 2 days. Leftovers will be just as tasty the next day.

Reheat: Simmer on the stovetop with a splash of water or broth until heated through while stirring occasionally. If you’ve packed it for lunch at work, you can also reheat it in the microwave.

FAQs

More Stir Fry Recipes to Try

• Chicken and broccoli stir fry
• Salmon stir fry
• Buckwheat stir fry
• Broccoli mushroom stir fry
• Egg roll in a bowl
• Chicken soba noodles

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Beef Stir Fry Recipe

This Beef Stir Fry Recipe is loaded with juicy beef and crispy vegetables coated in easy stir fry sauce. 30 minute restaurant-quality dinner!

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 293kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

Beef Stir Fry Sauce:

• 1/4 cup soy sauce I used Bragg liquid aminos
• 1 1/2 cups beef broth or water
• 2 tbsp brown sugar, maple syrup or honey
• 3 tbsp cornstarch
• 5 garlic cloves minced
• 1 inch ginger minced

Beef Stir Fry:

• 1 1/2 lbs sirloin, ribeye, tri-tip, tenderloin, flank or shoulder steak thinly sliced
• 1 large white onion thinly sliced
• 2 large bell peppers sliced
• 6 oz mushrooms sliced
• 1 lb broccoli chopped
• 2 tbsp oil for frying
• 1 tbsp sesame seeds for garnish

US Customary – Metric

Instructions

• Cut the vegetables and beef. In a small bowl, whisk together soy sauce, beef broth, brown sugar, cornstarch, garlic and ginger. Set aside.
• Preheat large ceramic non-stick skillet on medium heat and add 1 tbsp of oil. Add half of beef, cook uncovered for 3-4 minutes per side or until browned, and transfer to a bowl. Repeat with remaining beef. Set aside.
• Return skillet to high heat and mushrooms. Cook for 3 minutes or until browned, transfer to a plate. Set aside.
• Return skillet to high heat, add remaining 1 tbsp oil, bell pepper and onions. Cook for 2-3 minutes, stirring once or twice and transfer onto a plate. Set aside.
• Return skillet to medium heat, add broccoli, whisk stir fry sauce well (cornstarch settles fast at the bottom) and add to the skillet. Stir, let sauce come to a boil, then cook for a few minutes until thickened, stirring often.
• Return cooked beef, mushrooms, onion and bell peppers to the skillet. Stir gently, turn off heat and garnish beef stir fry with sesame seeds.
• Serve hot over Instant Pot quinoa, Instant Pot brown rice, brown rice vermicelli or whole wheat spaghetti.

Video

Notes

• Store: Refrigerate covered for up to 2 days.
• Reheat: By simmering stir fry on the stove with a splash of water or broth until heated through. Stir occasionally.
• Be ready: “Stir fry” means to cook small pieces of food quickly on high heat and stirring constantly. 
• Avoid mushy veggies: Add stir fry sauce before vegetables look cooked to avoid mushy stir fry.
• Cornstarch settles: Whisk sauce once again before adding to the wok to mix in settled at the bottom cornstarch.
• Dried ginger: If you don’t have any fresh ginger, you can substitute it with 1 tsp of dried ginger instead. Or just omit.
• Additions: Old version of recipe contained 3/4 cup toasted cashews.
• If using water: You will need to add 1 more tbsp of soy sauce.

Nutrition

Serving: 1.5cups | Calories: 293kcal | Carbohydrates: 20g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 841mg | Fiber: 4g | Sugar: 8g

The post Easy Beef Stir Fry Recipe appeared first on iFoodReal.com.

If you’re on the hunt for quick dinners, you’ll also love Korean inspired ground beef and rice bowls and one pot spaghetti.

These Mongolian ground beef noodles have already made it onto my repeat list of weeknight dinner recipes with 5-star reviews from the family. It’s not an authentic recipe, but it’s a very good, 30 minute meal that saves us on crazy busy nights.

I’ve made this recipe twice now, once with rice noodles and once with linguine, and the kids loved both! The leftovers were good too, but it’s best served fresh.

Why You’ll Love This Recipe

• Minimal ingredients: Everything is fridge and pantry friendly.
• Weeknight win: Just 30 minutes from start to finish which is perfect when time is tight.
• Budget friendly: Ground beef and noodles keep it affordable, with 25 grams of protein packed in for flavor and fuel.
• Not authentic, but delicious: It may not be traditional Mongolian, but it’s a quick, flavorful spin that satisfies those takeout cravings!

Ingredients for Mongolian Ground Beef Noodles

You’ll need 9 simple ingredients to bring this recipe to life.

• Ground beef: I prefer extra lean grass fed or organic ground beef for the best flavor. Feel free to use any ground meat you like, you’ll need about 1 pound.
• Garlic and ginger: I minced fresh garlic and fresh ginger, but ground ginger works just as well if that’s what you have on hand.
• Noodles: You can go with linguine or thick flat rice noodles. We loved both! Honestly, any wide noodle works, and I’ve got more options listed below.
• Broccoli: Chopped broccoli adds a nice crunch and fresh flavor.
• Green onion: For garnish.
• Beef broth: Forms the base of the sauce. I always use low sodium beef broth.
• Japanese BBQ sauce: I like Bachan’s, but see variations below for substitution.
• Cornstarch: Helps thicken the sauce and gives it a smooth texture.

How to Make Mongolian Ground Beef Noodles

This delicious dinner takes just 5 simple steps. From stove to bowl in no time!

• Prep: Cook the noodles in a large pot of boiling salted water for 8-10 minutes until al dente. If you’re using rice noodles, they take less time to cook. Make the sauce by whisking beef broth, BBQ sauce and cornstarch together in a medium bowl. Set aside.
• Cook ground beef and sauce: Heat a large skillet on medium heat, then add ground beef, garlic, and ginger. Cook for about 5 minutes, breaking it up as you go. Give the sauce mixture another whisk, pour it into the pan, and cook for 1-2 minutes stirring often until it thickens.
• Add sauce and thicken: Add broccoli and cook for another 3 minutes, stirring a few times.
• Combine and serve: Drain the noodles, toss them in, and give it a gentle stir. Turn off the heat, garnish with green onion, and serve hot!

Tips for Best Results

Here are a few tips for the best results when making Mongolian ground beef with noodles.

• You don’t have to drain the beef: If you use extra lean ground beef there is not much fat, it’s mostly the juices. I find they add a bit of fat and flavor to the dish that’s so good!
• Don’t overcook the noodles: Keep an eye on the noodles to make sure they stay al dente. Overcooked noodles can get mushy.
• Healthier noodle options: Substitute soba noodles, whole wheat linguine, or even spaghetti squash noodles for a lighter twist.
• To make higher in protein: Add less pasta. I am feeding a small army here, so I need carbs to fill up bellies. You can use 7-8 ounces noodles and add a bit more broccoli for a higher in protein dish.
• To thin out the sauce: Just add a little more beef broth or some reserved pasta water.

Variations

This recipe is very versatile and forgiving in terms of which meat, pasta and veggies you use.

• Different ground meat: Ground turkey, chicken or pork all work great in this dish.
• Various noodles: Skip the grocery run and use what you’ve got! Udon, linguine, spaghetti, thick rice noodles aka pad Thai noodles, or thick ramen noodles. Pretty much any wide noodles that can grab onto the yummy sauce.
• To replace Japanese BBQ sauce: I tested both versions. While I love using Bachan’s, you can also use 3 tablespoons of low sodium soy sauce plus 3 tablespoons of BBQ sauce instead. It works great!
• Add heat: Add some red pepper flakes or a dash of sriracha to bring the heat.
• Instead of broccoli: Try blanched green beans, sauteed brown mushrooms or shiitake mushrooms, shredded cabbage or store-bought slaw, asparagus, snap peas, or fresh spinach. Honestly, anything you have in the fridge can work, so give it a try!

How to Store and Reheat

Store: Transfer cooled leftovers to an airtight container and store in the refrigerator for up to 3 days.

Reheat: Reheat on the stove or in the microwave, adding a splash of broth to “rehydrate” the noodles.

Freeze: I don’t recommend freezing pasta as it doesn’t hold up well in the freezer.

FAQs

More Dinner Recipes to Try

• Easy spaghetti recipe
• One pot Pad Thai
• Instant Pot ground beef stroganoff
• Healthy hamburger helper
• Sausage stir fry

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Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles are a quick, protein-packed skillet meal that's full of flavor, super versatile, and ready in just 30 minutes!

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 359kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Ground meat masher
• Large pot

Ingredients

For the Noodles:

• 1 pound ground beef extra lean
• 4 large garlic cloves minced
• 2 teaspoons ginger minced or use 1 teaspoon dried ginger
• 11 ounces linguine or flat thick rice noodles
• 3 cups broccoli florets coarsely chopped
• 4 green onions finely chopped

For the Sauce:

• 1 1/2 cups beef broth low sodium
• 1/4 cup Japanese BBQ sauce I use Bachan's (please see notes for substitution)
• 2 tablespoons cornstarch

US Customary – Metric

Instructions

• Bring large pot with water to a boil. Add a pinch of salt and linguine, then cook for 8-10 minutes or until pasta is al dente, stirring a few times to make sure noodles do not stick. Rice noodles take less time to cook.
• Meanwhile, in a medium bowl, add beef broth, BBQ sauce and cornstarch. Whisk and set aside.
• Preheat large skillet on medium heat and add ground beef, garlic and ginger. Cook until no longer pink or for about 5 minutes, breaking into small pieces and stirring constantly. Add broccoli and cook for another 3 minutes.
• Whisk the sauce one more time, add to the skillet and cook for 1-2 minutes or until thickened, stirring often.
• Drain and add the noodles, gently stir to mix and turn off heat. Garnish with green onion and serve hot.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 2-3 days. To “rehydrate” the noodles, add a splash of broth while simmering on the stove or reheating in the microwave.
• Freeze: I don’t recommend to freeze pasta as it doesn’t freeze well.
• Japanese BBQ sauce: Use 3 tablespoons of soy sauce + 3 tablespoons of BBQ sauce instead.

Nutrition

Calories: 359kcal | Carbohydrates: 52g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 643mg | Fiber: 3g | Sugar: 8g

The post Mongolian Ground Beef Noodles appeared first on iFoodReal.com.

This cabbage stir fry and chicken asparagus stir fry are other stir fry night favorites.

For this chicken cabbage stir fry recipe I wanted to keep it high in protein, loaded with veggies, and simple. Sure, you can add many more veggies and ingredients, but I like things simple.

I grew up in Ukraine eating lots of cabbage and it’s such an underrated vegetable and becomes so delish with simple sauteing.

Why You’ll Love This Recipe

• Simple ingredients: Made with pantry staples and fresh produce, nothing fancy required.
• Quick and flavorful: Like all stir fry recipes, chicken and cabbage stir fry cooks up fast and locks in flavor.
• Packed with nutrients: An impressive healthy dinner that’s loaded with fiber, 28 grams of protein, and 24 grams of complex carbohydrates.
• Perfect flavor combo: The juicy chicken, tender cabbage and veggies, and savory sauce hit all the right notes!

Ingredients for Chicken Cabbage Stir Fry

• Chicken: Cubed boneless skinless chicken breasts sear quickly. You can also use chicken thighs, if you prefer.
• Aromatics: Chopped onion and minced garlic cloves to add flavor and fragrance.
• Bell pepper: I love red bell pepper for its sweet flavor and vibrant color. You can also use yellow or orange bell peppers.
• Cabbage: I went with good old green cabbage, but feel free to use any variety or color like savoy cabbage or napa cabbage.
• Avocado oil: Perfect for frying thanks to its high smoke point, plus its rich in healthy fats and nutrients!
• Chicken broth: Serves as a savory base for the stir fry sauce. I always use low sodium chicken broth to keep the sodium content in check.
• Soy sauce: Use whatever you have on hand, I used regular soy sauce. If using low sodium soy sauce, you will need more of it. Tamari or coconut aminos will work for gluten free version.
• Brown sugar: I like the dark color it adds to the sauce. You can also use honey or maple syrup.
• Toasted sesame seed oil: This oil adds a bold, authentic Asian flavor.
• Cornstarch: Thickening agent needed for the sauce. You can also use arrowroot powder or tapioca flour.
• Aromatics for the sauce: Minced garlic and ginger add warmth and depth. I recommend using fresh garlic for the best flavor. If you don’t have minced ginger, dried ginger works well too.
• Spices: Salt and pepper to taste.
• Green onion: The sprigs add zesty flavor and a pop of color.
• Sesame seeds: A tiny finishing touch that brings a delightful crunch and nutty taste.

How to Make Chicken Cabbage Stir Fry

Here’s a snapshot and step-by-step photos to show just how quick and easy this weeknight favorite really is.

There is a full recipe card below.

• Combine sauce ingredients: In a medium bowl, mix together the chicken broth, soy sauce, brown sugar, toasted sesame oil, cornstarch, garlic, and ginger. Give it a good whisk and set aside.
• Cook the chicken: Heat a large non-stick skillet over medium-high heat and a tablespoon of oil. Toss in the chicken, sprinkle with salt and pepper, and cook for about 5-7 minutes until nicely browned. Transfer to a large plate and set aside.
• Saute aromatics and peppers: Add the remaining tablespoon of oil to the skillet along with the onion, bell peppers, and garlic. Cook for 3 minutes on medium-high heat, stirring occasionally until they start to brown.
• Add cabbage: Lower the heat to low-medium and add the cabbage. Stir it in, cover, and let it cook for 7 minutes, stirring occasionally. Add a splash of water halfway through to help it soften.
• Combine and thicken: Add the cooked chicken to the pan, give the sauce a quick stir, and pour it in. Gently mix everything together and cook for another minute or two until the sauce thickens.

Tips for Best Results

• Have all ingredients ready: Use the 15 minutes of prep time to chop and mince everything before heating your skillet, so you’re ready to cook quickly over high heat.
• Make sure skillet is hot: A hot skillet is key for that perfect sear. When water droplets sizzle and evaporate, you know you’re ready to cook.
• Be sure to use large enough skillet: Cabbage takes up a lot of room before it cooks down so be sure to use a skillet with tall walls, or a Dutch oven will work great too.
• Cook cabbage covered: Otherwise it will burn and remain tough within the short time frame.

Variations

You can easily tailor this dish to your tastes by changing up the protein, vegetables, and sauce ingredients.

• Ground chicken: Brown the ground chicken first, then follow the remaining steps. You can also use ground turkey.
• Store-bought cabbage slaw: Will work great just like I use it in my turkey egg roll in a bowl. You will need 2 bags of it.
• Add other vegetables: You can add carrots, shelled edamame, broccoli, snap peas, zucchini or mushrooms. Add them in with the cabbage.
• Using leftover rotisserie chicken: Shred or chop your leftover rotisserie chicken and add it into the stir fry at the end.
• For a spicy kick: Add a pinch of red pepper flakes while cooking for a consistent heat, or use it as a garnish for a milder kick. You can also add a drizzle of sriracha before serving.
• Brown sugar replacement: I like the color brown sugar gives. In fact, I used coconut sugar. But you can totally use maple syrup, honey or your favorite sugar-free alternative.
• If you don’t have toasted sesame oil: Just omit it. It’s used for its flavor and regular sesame oil will not work.

Serving Suggestion

I like carb-heavy side dishes with my chicken cabbage stir fry since it’s already loaded with veggies.

Classic Instant Pot white rice or Instant Pot brown rice soaks up the sauce perfectly. Or you could go for stir-fried egg noodles, rice noodles, or even buttered noodles for a nice filling option.

If you want to switch it up, quinoa adds a boost of protein, or cauliflower rice keeps it low carb. For something a bit more comforting, serve it with potato wedges, dumplings, soft rolls, or naan!

How to Store and Reheat

Store: Keep your leftovers in an airtight container and in the refrigerator for up to 5 days.

Freeze: I do not recommend freezing this one because the cabbage changes texture when frozen.

Reheat: Simmer the stir fry on the stove with a splash of water or broth, stirring occasionally.

More Stir Fry Recipes to Try

• Peanut chicken soba noodles stir fry
• Ground turkey egg roll in a bowl
• Shrimp egg roll in a bowl
• Shrimp and vegetable stir fry
• Healthy orange chicken

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Chicken Cabbage Stir Fry

Chicken Cabbage Stir Fry is easy, healthy 30 minute meal with 28 grams of protein. It's made with simple ingredients but big on flavor!

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 303kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

For the Chicken:

• 3 large boneless skinless chicken breasts cut into 1 inch pieces
• 1 large onion coarsely chopped
• 1 large red bell pepper coarsely chopped
• 2 large garlic cloves minced
• 2 pounds green cabbage coarsely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons avocado oil divided and for frying
• 2 green onion sprigs for garnish
• 1 tablespoon sesame seeds for garnish

For the Stir Fry Sauce:

• 1 cup chicken broth low sodium
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon sesame seed oil toasted
• 2 tablespoons cornstarch
• 2 large garlic cloves minced
• 1 tablespoon ginger minced or use 2 teaspoons dried ginger

US Customary – Metric

Instructions

• In a medium bowl, add chicken broth, soy sauce, brown sugar, toasted sesame seed oil, cornstarch, garlic and ginger. Whisk and set aside.
• Preheat large non-stick skillet on medium-high heat and add 1 tablespoon of oil. Add chicken, sprinkle with salt and pepper, and cook for 5-7 minutes, stirring just a few times and allowing brown edges to form. Transfer to a large plate and set aside.
• Return skillet to medium-high heat, add remaining 1 tablespoon of oil, onion, bell peppers and garlic. Cook for 3 minutes, stirring just a few times and allowing to brown.
• Reduce heat to low-medium and add cabbage. Stir, cover and cook for 7 minutes, stirring occasionally. Add a splash of water half way to help cabbage cook.
• Add previously cooked chicken, give sauce a quick stir and add to the skillet. Gently stir to combine and cook for another 1-2 minutes or until sauce has thickened.
• Turn off heat and garnish with green onion and sesame seeds. Serve immediately.

Notes

• Store: Refrigerate covered for up to 5 days.
• Reheat: By simmering stir fry on the stove with a splash of water or broth until heated through. Stir occasionally.

Nutrition

Calories: 303kcal | Carbohydrates: 24g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 560mg | Fiber: 5g | Sugar: 13g

The post Chicken Cabbage Stir Fry appeared first on iFoodReal.com.

We love chicken skillets like chicken and mushrooms and chicken asparagus stir fry.

This cashew chicken recipe is a very simple weeknight dinner with no rare ingredients. It’s an easy skillet meal you can make for your family and serve over rice.

Everyone absolutely loved it at my house, and it’s healthy too!

Not sure how authentic it is, but that’s not the goal. It’s about getting a healthy dinner on the table in a way that fits my cooking style now. Busy people will appreciate it, no need to even chop garlic or onion.

Why You’ll Love This Recipe

• Simple ingredients: You’ve got your meat, veggies, nuts, and an easy sauce made up of pantry staples.
• Quicker than delivery: A 30 minute, healthy chicken recipe with the flavor of Chinese takeout.
• Versatile: Serve over rice or noodles, or enjoy solo. You can also switch up the veggies if you’d like.
• Family favorite: Not entirely traditional, but everyone will love the flavors and crunch.

Ingredients for Basil Cashew Chicken

I kept the ingredient list short so cashew nut chicken can be an easy weeknight meal with a special weekend feel.

• Chicken: Cut boneless skinless chicken breast into 1 inch pieces for quick and even cooking. You can also use chicken thighs.
• Cashews: I roasted raw unsalted cashews for extra flavor and crunch.
• Flour: Coat the chicken in any flour to create a golden brown crust.
• Spices: Salt and black pepper to season the chicken.
• Vegetables: I added red bell peppers, green beans, and mushrooms.
• Stir fry sauce: A simple mix of low sodium chicken broth, soy sauce, maple syrup, and rice vinegar.
• Cornstarch: Needed to thicken the sauce. You can use cornstarch, arrowroot powder or tapioca flour.
• Fresh herbs: Basil of course!
• Oil: Any mild oil like olive oil, avocado oil, or grapeseed oil will work for sautéing.

How to Make Cashew Chicken

This recipe comes together in a few simple steps with 15 minutes of prep.

• Prep stir fry sauce and chicken: Whisk chicken broth, soy sauce, maple syrup, rice vinegar and cornstarch together in a small bowl. Add cubed chicken to a medium bowl and sprinkle with flour, salt, and pepper. Stir to coat and set aside.
• Roast cashews: Roast cashews in a large skillet until they’re nicely browned, stirring frequently. It should take about 2-3 minutes. Transfer to a bowl.
• Sear the chicken: Return skillet to heat and swirl in a tablespoon of oil to coat. Drop in the chicken and let it cook for 7-10 minutes, stirring only a few times to let it brown. Then, transfer chicken to a plate and set it aside.
• Saute veggies: Drizzle the remaining oil into the skillet and add the bell peppers, mushrooms, and green beans. Let them cook for 2-3 minutes, giving them 1 or 2 stirs.

• Final assembly: Add in the cooked chicken and cashews. Give the sauce another whisk then pour it in. Let it all cook together for another 2-3 minutes or until the sauce thickens slightly, stirring occasionally. Turn off the heat and sprinkle with basil.

Tips for Best Results

Here are a few tips for the best basil cashew chicken recipe!

• Use large skillet: It should be a 12 inch pan with tall walls, but don’t use a wok as it will steam the food. Non-stick skillet is the best.
• Have everything prepped: This isn’t a chop-as-you-go recipe. Prep everything beforehand because stir fry cooks quickly.
• Cut veggies in same size pieces: So they cook evenly and you get a perfect bite every time.
• Let chicken sear: Don’t stir too often. Let a golden crust form and keep the juices locked in.
• Don’t overcook the vegetables: Veggies should still have a little crunch to them for that perfect snap and burst of flavor.
• Stir sauce one more time: Cornstarch settles, so whisk the sauce before adding it to the pan.

What to Serve It with?

I kept it classic and served chicken with cashew nuts over Instant Pot white rice, but there’s room to customize with options like Instant Pot jasmine rice, Instant Pot brown rice, cauliflower rice, or even rice noodles if you’re feeling adventurous.

You can add a little extra with side dishes like sauteed bok choy or spinach, steamed broccoli, spring rolls, cauliflower fried rice, or zesty cilantro lime roasted cauliflower.

How to Store

Store: The leftovers are delicious! Store in an airtight container in the refrigerator for up to 3 days and reheat in the microwave or on the stove with a splash of water or broth.

Freeze: Feel free to freeze the chicken, but the veggies don’t hold up well in the freezer.

FAQs

More Quick Chicken Recipes to Try

• Chicken and broccoli
• Tex Mex chicken and zucchini
• Lemon chicken and asparagus
• Chicken, zucchini and corn
• Mediterranean chicken skillet

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Basil Cashew Chicken

Basil Cashew Chicken is an easy, healthy 30 minute dinner with veggies, chicken and nuts in a savory-sweet sauce. It has 32 grams of protein!

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 386kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

For the Stir Fry:

• 1 cup cashews raw and unsalted
• 3 chicken breasts cut into 1 inch pieces
• 2 tablespoons any flour
• Salt and pepper to taste
• 2 large red bell peppers cut into large pieces
• 2 cups brown mushrooms cut into quarters or halves
• 2 cups green beans cut into 1-2 inch pieces
• 1/4 cup basil chopped
• 2 tablespoons oil for frying

For the Sauce:

• 1 cup chicken broth low sodium
• 1/4 cup soy sauce
• 1/4 cup maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch

Instructions

• In a small bowl, add chicken stock, soy sauce, maple syrup, rice vinegar and cornstarch. Whisk and set aside.
• In a medium bowl, add chicken and sprinkle with flour, salt and pepper. Stir to coat and set aside.
• Preheat large skillet on medium-high heat, add cashews and cook until browned, for about 2-3 minutes, stirring often. Transfer to a bowl.
• Return skillet to heat and swirl 1 tablespoon of oil to coat. Add chicken and cook for 7-10 minutes, stirring only a few times and allowing to brown. Transfer to a plate and set aside.
• Swirl remaining oil and add bell peppers, mushrooms and green beans. Cook for 2-3 minutes, stirring once or twice.
• Add previously cooked chicken and cashews, whisk the sauce and pour it over. Cook for another 2-3 minutes or until sauce has thickened, stirring a few times. Turn off heat and sprinkle with basil.
• Serve cashew chicken over rice, rice noodles or cauliflower rice.

Notes

• Store: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat in a microwave or on the stove with a bit of water or broth until heated through.
• Freeze: Chicken does freeze well but not the veggies.

Nutrition

Calories: 386kcal | Carbohydrates: 27g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 633mg | Fiber: 3g | Sugar: 14g

The post Basil Cashew Chicken appeared first on iFoodReal.com.

Other favorite meatball recipes include Thai meatballs, marry me chicken meatballs and Mexican meatballs.

When we’re craving Asian cuisine I love making it at home because many dishes are surprisingly easy to recreate. I made these sweet and sour meatballs and served over plain Instant Pot white rice and my family loved this “something new” dinner meal!

And unlike other recipes on the web, we quickly whip up homemade meatballs. But don’t worry if you’re short on time! I’ve also included easy instructions on how to make it using store-bought meatballs.

Why You’ll Love This Recipe

• Easy recipe: Quick prep, one pan, easy cleanup. Simple and delicious!
• Lighter: We use lean meat, oats, and natural sweeteners to create this healthy dinner which still packs 40 grams of protein.
• Gluten-free: Oats replace breadcrumbs making it gluten-free and enjoyable for everyone.
• Something different: Ditch the usual tomato sauce for sweet and tangy flavors that shine.

Ingredients for Sweet and Sour Meatballs

Despite the long list, they’re all simple ingredients that you likely already have in your kitchen.

• Ground turkey: I love turkey meatballs for their leanness, and they’re kept moist and flavorful by the sauce. You can also use ground chicken, pork, or beef for variety.
• Oats: You can use quick oats or rolled oats. Breadcrumbs will work too, just check for gluten-free options if needed.
• Egg: Needed to bind the meatballs together.
• Spices: I seasoned the meatballs with dried oregano, salt, and pepper.
• Vegetables: I went with classic sweet and sour veggies and included white onion and red peppers.
• Pineapple: Canned pineapple chunks work great since we need the juice for the sauce, but you can also use frozen pineapple.
• For the sauce: Pineapple juice, low sodium soy sauce, ketchup, rice vinegar, maple syrup or honey, and cornstarch create a tangy sweet glaze.
• Oil: Olive oil or avocado oil for frying.
• Green onion: Optional garnish for a subtle onion flavor.
• Rice: We love serving meatballs over rice with plenty of sauce to drizzle.

How to Make Sweet and Sour Meatballs

This sweet and sour turkey meatballs recipe is a breeze to make, here’s how in under an hour!

If you’re serving over rice as I did, start cooking it according to package instructions while preparing the meatballs.

• Prep the sauce: Add pineapple juice, soy sauce, ketchup, rice vinegar, maple syrup and cornstarch to a medium bowl, whisk to combine and set aside.
• Make the meatballs: In a large bowl, mix together ground turkey, oats, egg, dried oregano, salt and pepper until well combined, using a spatula or your hands. Shape the mixture into meatballs. I made about 26 balls using a trigger scoop.
• Brown meatballs: Heat a large skillet or Dutch oven over medium-high heat and swirl oil to coat the bottom. Fry the meatballs in batches until they’re browned on both sides, then transfer them to a large plate.
• Saute and simmer: Add a bit more oil to the pan along with onion and bell pepper. Saute for 4-5 minutes until slightly golden. Add pineapple, whisk the sauce again, pour it in, and add the browned meatballs. Stir, bring to a boil, then cover and simmer for 10 minutes.

Tips for Best Results

Here are my foolproof tips for perfect meatballs every time.

• Meatballs size: I like to make them smaller, about the size of 2 bites. But you can make them as big as you like.
• If using frozen meatballs: Saute the vegetables and drop them into the sauce to simmer until heated through. No need to thaw them first.
• If you would like to bake meatballs: Lay them on a baking sheet and bake. Once done, coat them in the sauce and serve. Follow the instructions from my turkey meatballs.
• To air fry meatballs: Preheat your air fryer to 380 F. Place the meatballs in the basket and cook for 10 minutes, shaking halfway through.
• Use a cookie scoop: It’s a handy tool that’s not just for cookies! It keeps them uniform in size for even cooking.

What to Serve Meatballs with?

Sweet and sour meatballs with pineapple are perfect with rice or noodles and garnished with green onions. They also pair deliciously with stir fried veggies or a fresh salad.

• Rice: Choose from Instant Pot coconut rice, Instant Pot brown rice, Instant Pot basmati rice, leftover quinoa, or light cauliflower rice.

• Noodles: Go classic with plain spaghetti noodles or low carb with zucchini or spaghetti squash noodles.

• Salad: An Asian-inspired crunchy chopped salad or peanut slaw would be perfect.

• Appetizer: Serve with toothpicks for a crowd-pleaser, or pair with pita bread for dipping.

How to Store and Reheat

Store: Leftover meatballs can be kept in an airtight container in the fridge for up to 5 days.

Freeze: After fully cooking, let them cool completely, then freeze in an airtight container for up to 3 months.

Reheat: You can reheat them in the microwave in 1-minute increments or simmer on the stove on low, covered, until warmed through.

FAQs

More Meatballs Recipes to Try

• Turkey meatballs
• Chicken meatballs
• Cranberry turkey meatballs
• Instant Pot meatballs
• Turkey meatball soup
• Slow cooker porcupine meatballs

Print

Sweet and Sour Meatballs

Sweet and Sour Meatballs with ground turkey, peppers, and juicy pineapple chunks in a tangy sauce ready in just 45 minutes with one skillet!

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 333kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Medium cookie scoop

Ingredients

For the Meatballs:

• 2 pounds ground turkey or ground chicken
• 3/4 cup quick or rolled oats or breadcrumbs
• 1 large egg
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Oil for frying

Add-ins:

• 1 white onion cut into large pieces
• 1 red bell pepper cut into chunks
• 1 cup pineapple chunks drained from a can or frozen

For the Sauce:

• 1 1/2 cups pineapple juice
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 3 tablespoons rice vinegar
• 2 tablespoons maple syrup or honey
• 1 tablespoon cornstarch

For Serving:

• 1/4 cup green onion finely chopped
• Rice

Instructions

• While you make meatballs, cook rice as per package instructions.
• In a medium bowl, whisk pineapple juice, soy sauce, ketchup, rice vinegar, maple syrup and cornstarch. Set aside.
• In a large bowl, add ground turkey, oats, egg, dried oregano, salt and pepper. Using spatula or your hands, mix well until combined. Using a trigger scoop, form about 26 meatballs.
• Preheat large skillet or Dutch oven on medium-high heat and swirl oil to coat. Fry meatballs until golden brown on both sides, working in batches. Transfer onto a large plate.
• Add oil, onion and bell pepper. Saute for 4-5 minutes or until a bit golden. Add pineapple, give sauce another whisk and pour it in, and add previously browned meatballs. Give a gentle stir and bring to a boil. Then cover and simmer for 10 minutes.
• Garnish with green onion and serve over rice.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Nutrition

Serving: 4 meatballs | Calories: 333kcal | Carbohydrates: 34g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 114mg | Sodium: 860mg | Fiber: 3g | Sugar: 20g

The post Sweet and Sour Meatballs appeared first on iFoodReal.com.

We also love this chicken and cabbage stir fry!

Once I made my turkey egg roll in a bowl, I wanted to try it with shrimp since it’s such a quick protein to cook which makes it into a 15 minute meal! We all devoured this shrimp egg roll in a bowl and I served it with Instant Pot brown rice for my hungry boys.

If you’ve never tried egg roll bowls, you’re in for a treat! Picture biting into an egg roll, no wrapper, just the tasty, protein-packed filling!

Why You’ll Love This Recipe

• Easy: Bagged coleslaw mix keeps prep super easy, and adding shrimp makes it even simpler.
• Healthy: High protein, low calories, and veggies galore!
• Full of flavor: You’ll keep craving the savory Asian flavors week after week.
• Leftover magic: The ingredients blend overnight making it perfect for meal prep or a quick lunch.

Ingredients for Shrimp Egg Roll in a Bowl

These 10 simple ingredients infuse so much flavor into this one pot meal.

• Shrimp: Use any size raw shrimp. I prefer raw shrimp because it really absorbs flavor. Keep in mind bigger shrimps will be more prominent but are more pricey.
• Aromatics: Minced fresh garlic and chopped onion provide a flavorful base.
• Oil: Avocado oil or olive oil for frying. Toasted sesame oil will add a delicious nutty flavor, but if it’s not toasted I wouldn’t splurge on it.
• Coleslaw mix: I used 2 bags of store-bought coleslaw mix. If you have extra green cabbage lying around, this recipe is a great way to use it up! Just chop up some carrots or grab some matchstick carrots to mix in.
• Edamame: Adding thawed edamame ups the protein, fiber, vitamins, and minerals while adding a fun pop of flavor and color.
• Homemade Asian sauce: A delicious blend of brown sugar, soy sauce, and rice vinegar.
• Green onion: My favorite stir fry garnish for fresh flavor and vibrant color.

How to Make Egg Roll in a Bowl with Shrimp

Here’s a quick overview how to make it. It’s done in 4 easy steps using one large pan. There is a full recipe card below.

• Cook shrimp: Heat a large skillet on medium heat and coat with 1 tablespoon of oil. Add the shrimp and let them cook for 3-4 minutes until they turn opaque, giving them a few stirs along the way. Once done, transfer to a large bowl and set aside.
• Saute aromatics: Pour in the rest of the oil along with the onion and garlic. Let them saute for 3-4 minutes, stirring occasionally.
• Add cabbage and spices: Add in the coleslaw, brown sugar, soy sauce, and rice vinegar. Cook it all together for another 1-2 minutes, stirring a few times.
• Add shrimp and edamame: Toss in the edamame and cooked shrimp. Keep stir frying for another 2-3 minutes, giving it a few more stirs.

Tips for Best Results

These pro tips turn this shrimp egg roll in a bowl recipe into a shrimp lover’s favorite.

• Type of skillet to use: You want a wide skillet with deep edges so the ingredients can spread out evenly and cook quickly without spilling over the sides. I swear by my non-stick ceramic skillet!
• Thaw and drain shrimp well: Excess moisture in the shrimp can cause them to steam rather than fry, and it will also water down the sauce.
• Don’t overcook: Overcooked shrimp becomes rubbery, dry, and not very enjoyable.
• Using cooked shrimp: Since the shrimp are already cooked you can cook them for less time. Saute for 2-3 minutes until they are heated through.

Variations and Substitutions

We all need that one quick recipe that fits our diet and whatever’s in the pantry. Here’s how to switch it up:

• Use different protein: Use ground meat like ground chicken, beef, pork, or turkey. You could also add scrambled eggs, tofu, or tempeh for a vegetarian option.
• To add more vegetables: Swap half or the full amount of coleslaw mix for broccoli slaw, mix in some frozen peas or corn, chopped mushrooms, sliced bell peppers, or zucchini.
• Omit edamame: You can skip edamame altogether or swap it out with lima beans to maintain the protein content, or use frozen green beans for crunch and color.
• Using regular cabbage: You’ll need about half of a medium cabbage, thinly sliced using a knife or mandoline.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.

Serving

Egg roll in a bowl is filling and can stand alone as a meal. You can even drizzle it with sauce from bang bang shrimp tacos for an extra kick.

With serving sizes increasing in my household, I find serving it over grains is a no brainer. It’s tasty and keeps everyone full. Choose from brown rice, white rice, quinoa, and noodles, or cauliflower rice to up the volume while keeping it low carb.

If you want a little extra on the side, a simple mixed green salad or cucumber salad with a light vinegar-based dressing would be a perfect match.

How to Store and Reheat

Store: Egg roll in a bowl stores well in an airtight container and in the refrigerator for up to 3 days.

Reheat: You can reheat in the microwave for 1-1.5 minutes or quickly stir fry on the stove over high heat with a touch of oil.

FAQs

More Shrimp Recipes to Try

• Shrimp ceviche
• Shrimp tacos
• Shrimp avocado salad

More Asian Inspired Quick Dinners

• Asian turkey lettuce wraps
• Cabbage stir fry
• Korean ground beef and rice bowls
• Cauliflower fried rice

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Shrimp Egg Roll in a Bowl

Shrimp Egg Roll in a Bowl is a 15 minute healthy dinner with juicy shrimp and crunchy vegetables sauteed together in a single skillet.

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 4 minutes minutes

Cook Time 11 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 185kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 1 pound raw shrimp thawed and drained
• 1 medium onion finely chopped
• 3 large garlic cloves minced
• 2 tablespoons oil for frying, divided
• 28 ounces coleslaw mix 2 bags
• 1 tablespoon brown sugar
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 cup edamame thawed
• 1/3 cup green onion finely chopped

US Customary – Metric

Instructions

• Preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add shrimp and cook for 3-4 minutes or until opaque, stirring only a few times. Transfer to a large bowl and set aside.
• Add remaining oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally. Add coleslaw, brown sugar, soy sauce, rice vinegar and cook for 1-2 minutes, stirring a few times.
• Add edamame and previously cooked shrimp. Stir fry for another 2-3 minutes, stirring a few times.
• Turn off heat, garnish with green onion and serve immediately.

Video

Notes

• Store: Refrigerate in an airtight container for up to 3 days. Do not freeze.
• Reheat: Reheat in a microwave for 1 – 1.5 minutes or sti fry quickly on the stove on high heat with a bit of oil.

Nutrition

Calories: 185kcal | Carbohydrates: 17g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 673mg | Fiber: 5g | Sugar: 8g

The post Shrimp Egg Roll in a Bowl appeared first on iFoodReal.com.

This recipe is about 10 years old from my old ebook. It’s my friend’s favorite and once she lost it once again, I decided it’s time post it on iFoodReal.

I love using lettuce leaves as a wrap for a variety of dishes ranging from these healthier Asian turkey lettuce wraps without hoisin sauce to healthy chicken lettuce wraps. But I also love to make a good turkey egg roll in a bowl with shredded cabbage.

Shredded leaves transform the meal into a low carb, low calorie option while adding an extra serving of veggies. And so versatile! Perfect for dinner, as an appetizer, or a side dish.

Why You’ll Love This Recipe

• Low carb: We use lettuce cups instead of tortillas or bread for the naturally low carb filling.
• Quick: This 30 minute meal is quicker than takeout with equal parts prep and cook time.
• Great for leftovers: It’s just as tasty the next day so you can cook once and enjoy it twice!
• Bold flavors: Each bite is packed with savory, sweet, and spicy Asian flavors.

Ingredients for Asian Turkey Lettuce Wraps

This turkey lettuce wraps recipe breaks down into sauce, filling, and serving ingredients, all of which are simple and healthy.

• Ground turkey: For a healthier option in all of my ground turkey recipes I like to use extra lean ground turkey. If you have ground beef or ground chicken on hand, those work just as well.
• Sauce: Combine low sodium soy sauce, peanut butter, toasted sesame oil, honey or maple syrup, rice vinegar, ground ginger, and red pepper flakes.
• Brown mushrooms: We saute chopped mushrooms with ground turkey for a delicious mix of savory flavors.
• Aromatics: Freshly minced garlic cloves and green onion sprigs.
• Oil: Use olive oil or avocado oil for frying.
• Lettuce leaves: I used crispy iceberg lettuce. You can also use butter lettuce or romaine lettuce.
• Toppings: There’s a variety to choose from, I recommend bean sprouts, carrot matchsticks, chopped peanuts, and extra green onion.

How to Make Asian Turkey Lettuce Wraps

Here’s a quick overview of how to make ground turkey lettuce wraps in a few simple steps and only 15 minutes of prep. There is also a full recipe card below.

• Make the sauce: Mix soy sauce, peanut butter, sesame oil, honey, rice vinegar, ginger, and red pepper flakes in a bowl. Whisk until smooth and set aside.
• Saute turkey and mushrooms: Heat a large skillet over medium-high heat, add oil to coat, then toss in ground turkey and mushrooms. Cook for about 10 minutes until fully cooked, using a spatula to break the meat into small pieces and stirring occasionally.
• Add the sauce: Add the garlic and green onion, and pour in the sauce. Let it saute for another 2 minutes, stirring occasionally. Then, turn off the heat.
• Assemble the wraps: Spoon 1/4 – 1/3 cup of the warm filling into each lettuce shell, then sprinkle with bean sprouts, carrots, peanuts, and green onions.

Tips for Best Results

Here are my top tips to whip up Asian turkey lettuce wraps that will have your family and guests raving!

• Assemble before enjoying: These taste best fresh, so wait to scoop until everyone is ready to eat.
• Use any ground meat: Switch up the turkey with ground chicken, beef, pork, or sausage to keep this recipe exciting and new.
• Peanut butter substitute: If you’re allergic to peanut butter use tahini or sunflower seed butter instead. If not, swap for almond butter.
• Use any veggies: In addition to bean sprouts and carrots or instead, add water chestnuts to the filling for a delicious crunch.
• Other toppings to add: Add shredded cabbage, thinly sliced bell peppers or cucumber, broccoli slaw, chopped cilantro, or a drizzle of sriracha.

What Is the Best Lettuce to Use?

I stick to 3 types, here are some tips to help you choose.

• Iceberg lettuce: PF Chang’s serves their lettuce wraps in iceberg lettuce. Their leaves are crispy but harder to roll, and the flavor tends to be more watery and bland. But I personally like its crunch!
• Butter lettuce: Also known as bibb lettuce with large, sturdy leaves and a mild buttery flavor.
• Romaine lettuce: Their longer leaves can be tricky to wrap but work in a pinch. Also nice and crunchy.

How to Store

Store: Don’t store assembled lettuce wraps, they become soggy and you want to serve when filling is warm. Transfer the filling to an airtight container and refrigerate for up to 3 days. When ready to eat, reheat and assemble the wraps.

Freeze: Let the turkey mixture cool, then store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating, then assemble when ready. Don’t freeze the lettuce.

Serving Ideas

• Solo as a low carb dinner.
• Over a bed of Instant Pot brown rice, cauliflower rice, or Instant pot coconut rice.
• Alongside cabbage stir fry or roasted veggies such as roasted asparagus or roasted brussels sprouts.
• Spring rolls or egg rolls.
• Next to a simple lettuce salad or Asian chopped salad.
• With a bowl of hot and sour soup.

More Recipes You’ll Love

• Shrimp egg roll in a bowl
• Healthy orange chicken
• Healthy beef and broccoli
• Chicken asparagus stir fry

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Asian Turkey Lettuce Wraps

Healthy Asian Turkey Lettuce Wraps with crunchy veggies and homemade sauce in 30 minutes. Perfect for meal prep, appetizer or main dish!

Course Dinner

Cuisine Asian

Diet Low Calorie

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 387kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

For the Sauce:

• 5 tablespoons soy sauce low sodium
• 2 tablespoons peanut butter
• 1 tablespoon sesame oil toasted
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger or 1/2 inch piece ginger root, minced
• 1/4 teaspoon red pepper flakes

For the Filling:

• 1 pound extra lean ground turkey
• 8 ounces brown mushrooms chopped
• 4 large garlic cloves minced
• 2 green onion sprigs chopped
• 2 teaspoons oil for frying

For Serving the Wraps:

• 1 head iceberg lettuce leaves separated
• 2-3 cups bean sprouts
• 2 cups carrot matchsticks or shredded carrots
• 1/4 cup peanuts chopped
• 2 green onion sprigs finely chopped

Instructions

• In a medium bowl, combine soy sauce, peanut butter, sesame oil, honey, rice vinegar, ginger and red pepper flakes. Whisk well and set aside.
• Preheat large skillet on medium-high heat, swirl oil to coat and add ground turkey and mushrooms. Saute until cooked through for about 10 minutes, constantly breaking into small pieces with spatula and stirring occasionally.
• Add garlic, green onion and previously whisked sauce. Saute for another 2 minutes, stirring occasionally. Turn off heat.
• Scoop 1/4 – 1/3 cup warm Filling into each lettuce shell, top with bean sprouts, carrots, peanuts and green onions and enjoy immediately.

Video

Notes

• Store: Refrigerate filling in an airtight container for up to 3 days. Reheat in a microwave or on a skillet before assembling the lettuce wraps. 
• Freeze: Freeze in an airtight container for up to 3 months. Then, allow it to thaw in the fridge overnight before reheating.

Nutrition

Serving: 2wraps | Calories: 387kcal | Carbohydrates: 26g | Protein: 38g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 857mg | Fiber: 7g | Sugar: 14g

The post Asian Turkey Lettuce Wraps appeared first on iFoodReal.com.

We also love this air fryer tofu!

This crispy fried tofu is one of our family favorite healthy dinners. Did I mention kids call it “chicken”? It’s that good!

I fry tofu in pan on the stove often to reduce our meat consumption. If last night was shrimp tacos and tomorrow it’s lamb roast, I try to “squeeze in” this tofu recipe in between for a meatless option. Balance and moderation just like with salad and dessert.

Why You’ll Love This Recipe

• Crispy: We share all tips and tricks to get those perfect crispy results.
• Flavorful: Raw tofu has zero flavor and a spongy texture but when combined with some seasonings, it suddenly can turn savory, “meaty” and wow worthy!
• Quick and easy: You do not have to press tofu to remove extra moisture with my recipe. “Ain’t nobody got time for that”. It’s ready in 20 minutes!
• Healthy: According to Healthline, tofu is a great source of plant-based protein and contains all 9 essential amino acids.

Ingredients for Fried Tofu

• Firm or extra firm tofu: You cannot use soft tofu or medium tofu for this recipe, as it will release more water and fall apart.
• Soy sauce: I use liquid aminos or soy sauce, you could also use gluten-free tamari.
• Cornstarch: A must ingredient for crispy fried tofu. It soaks up the moisture and creates that browned coating we all love.
• Garlic powder: For flavor, otherwise tofu is very plain.
• Olive oil: For frying.
• Green onion and sesame seeds: For garnish, when serving. Adds another layer of flavor, so good!

How to Fry Tofu for Crispy Results

• Cut tofu into cubes: Remove tofu from its plastic package. Cut tofu block in half lengthwise into two thinner slabs. Then cut into 1 inch cubes.
• Quickly marinate: In a large bowl, add cubed tofu and drizzle with soy sauce. Stir gently with silicone or wooden spoon or spatula. Tofu is delicate and metal spoon will do more damage to its texture. Set aside.
• Coat it in cornstarch: In another large bowl, add cornstarch, garlic powder and ground black pepper. Stir well with a fork, add tofu pieces and gently stir to coat.
• Pan fry tofu: Swirl half the oil onto preheated skillet, add half the tofu to a pan in a single layer and fry until golden brown, about 2-3 minutes. Flip each cube with a spatula and fry for a few more minutes or until crispy. You can add half of remaining soy marinade now too. Transfer onto a plate and repeat with remaining ingredients.

Tips for Best Results

Here are the top tips how to cook tofu in a pan on the stove until crispy and fall in love with it!

• Don’t discard the marinade: The one at the bottom of the bowl after marinating. We will use it when frying tofu.
• Flip tofu once: Don’t disturb it to get that crispy coating on.
• Hot skillet: Heat pan first, then add oil. It should be hot enough to make tofu sizzle right away. Also a hot skillet gives the fried tofu a better chance to not stick when trying to flip it.
• Use a non-stick pan: It’s worth repeating that a cast iron pan or stainless steel pan will cause your tofu to stick.
• Don’t overcrowd your pan: Cook in two batches, so each piece gets a chance to be fried in the oil.

Variations

• Rice wine vinegar: Add a splash of rice wine vinegar with soy sauce for a sweet, tangy flavor profile.
• Ginger: Minced fresh ginger or ground ginger could be mixed in with the sauce during the quick marinade.
• Sesame oil: Adds a depth of flavor. Replace all or part of your olive oil with it.
• Liquid smoke: Replace a small amount of soy sauce with liquid smoke for a savory smoky flavor.
• Seasonings: Ground cumin, chili powder, cayenne pepper, Chinese 5 spice powder, onion powder will be great instead of garlic powder in this fried tofu recipe!
• Arrowroot powder: If you are sensitive to cornstarch, this is an acceptable substitute.
• Tofu triangles: Want to switch up the cubes? Cut it into fun triangles.

How to Serve Fried Tofu

Garnish tofu with sesame seeds and green onion. Adds another layer of flavor. This dish is best served immediately as it loses its crispiness after half an hour, I would say. Or if you cover it. Still delicious though.

• With rice: Serve simply with Instant Pot brown rice or Instant Pot white rice.
• As a meat substitute: On top of cauliflower fried rice, substitute for crispy cod in this fish tacos recipe, or shredded chicken in chicken tostadas.
• In stir fry: Replace meat in any of these stir fry recipes.
• Coated in sauce: Drizzle it with Asian salad dressing, peanut sauce, healthy BBQ sauce or even healthy ranch.
• Added to salads: On top of Asian salad or spinach salad.

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container for up to 5 days. They will not be as crispy but will still taste delicious.

Freeze? Although not recommended because tofu will be softer vs. the desired crispy taste, it is possible to freeze it. Place cooked cubes on a lined cookie sheet and ensure they are not touching. Freeze until solid.

Transfer to a storage bag or airtight container and freeze up to 3 months. Thaw overnight in the refrigerator.

FAQs

More Popular Vegetarian Recipes to Try

• Vegetarian quesadillas
• Easy spaghetti recipe
• Instant Pot rice and beans
• Instant Pot lentil soup
• Chipotle sofritas

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Crispy Fried Tofu Recipe

Your kids will call this easy 20 minute Crispy Fried Tofu Recipe “chicken”. It’s that good! Tofu is pan fried in a skillet on the stovetop with a simple marinade and no pressing required.

Course Dinner

Cuisine Asian

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 123kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Measuring tools
• Glass bowls

Ingredients

• 2 x 12 oz packages firm or extra firm tofu cut into 1 inch cubes
• 2 tablespoons soy sauce
• 3 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 2-3 tablespoons olive oil
• 2 green onion sprigs finely chopped
• 1 tablespoon sesame seeds for garnish

US Customary – Metric

Instructions

• In a medium bowl, add cubed tofu and soy sauce on top. Stir gently with silicone or wooden spoon (metal will do more damage to tofu’s delicate texture). Set aside.
• In another medium bowl, add cornstarch, garlic powder and pepper. Stir well with a fork and set aside.
• In the meanwhile, preheat large ceramic non-stick skillet on medium heat. Add half of the olive oil. It should be hot enough to make tofu sizzle right away.
• Add tofu cubes to a bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in sticky wet mixture. Perfect!
• Add half of the tofu to a pan in a single layer. Cook until browned, about 2-3 minutes. Flip each cube with a spatula and pan fry for a few more minutes or until crispy (you can add half of the marinade now, from step 1 & 2 – it will collect at the bottom of the bowl, and the other half with next batch). Transfer to a plate and repeat this step with remaining tofu.
• Garnish with sesame seeds and green onion. Crispy tofu is best served immediately as it loses its crispiness after half an hour I would say. Or if you cover it. Still delish!!!

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Has to be firm or extra firm tofu: You cannot use soft or medium tofu as it will release more water and fall apart. 
• Skillet has to be hot and non-stick: No cast iron or old skillet that lost its non-stick qualities.
• Type of oil: You can use toasted sesame oil in place of olive oil.
• Utensils: It’s best to use wooden or silicone spatula or spoon to handle tofu. Metal would damage its delicate texture and the skillet.
• Don’t throw away marinade: The marinade of soy sauce, cornstarch etc. doesn’t have to be thrown away. You can pour on top of cooking tofu for more flavor.

Nutrition

Calories: 123kcal | Carbohydrates: 7g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 250mg | Fiber: 1g | Sugar: 1g

The post Crispy Fried Tofu Recipe appeared first on iFoodReal.com.

Love quick and easy meals? Try this beef stir fry, Mongolian ground beef noodles or healthy beef and broccoli.

In no way can I claim these Korean ground beef and rice bowls to be an authentic Asian recipe. But all I do know is that my family “inhales” them every-single-time!

It’s such a simple healthy dinner with all the flavor!

Why You’ll Love This Recipe

• Budget friendly: This recipe uses simple ingredients like ground beef and rice, veggies and pantry seasonings.
• Clean out the veggie drawers: With versatile veggie combinations – swap eggplant and zucchini for carrots, bok choy, broccoli, cauliflower. If it’s in the veggie drawer, add it in.
• Well rounded meal: Packed with fiber, protein and vegetables, you will feel great both eating and serving your family this dish. We also use twice less sodium and replace brown sugar with half the amount of maple syrup than other recipes on the web.
• Quick and delicious: It’s a 30 minute meal everyone will love!

Ingredients for Korean Ground Beef and Rice Bowls

• Ground beef: I used organic hamburger with 85% fat. Truth is you can use any ground meat, like ground turkey or even ground chicken.
• Firm veggies: Like zucchini, eggplant, cabbage, broccoli, onion, garlic and bell pepper. Whatever you have on hand.
• Tomato: It is optional, so if you have one on hand. I like how it holds its juiciness, soft texture and freshness while other veggies become more cooked.
• Lots of green onion: Also known as a scallion or spring onion, is a must for flavor.
• Asian flavorings: Soy sauce, maple syrup and rice vinegar.
• Aromatics: Fresh ginger, garlic and a pinch of red pepper flakes.

How to Make Ground Beef and Rice Bowls

• Cook the rice: Before I start cooking ground beef, I decide what I want to serve it with. Usually I make Instant Pot brown rice, Instant Pot long grain white rice or Instant Pot jasmine rice. So, I start that first to make sure my beef can go on the table as soon as it’s ready.
• Cook the ground beef: You want to sear ground beef in a hot wok or large skillet on medium-high heat. Cook breaking into pieces and stirring constantly, for about 5-7 minutes. Towards the end, add onion, ginger and garlic. Cook for 2-3 minutes.
• Saute the veggies separately: You want to cook veggies separately from meat and in stages, so they caramelize. First goes the bell pepper, then zucchini and eggplant. We just need to soften them a bit and I find both of these veggies absorb sauce flavors like a sponge and bulk up the dish which kids do not notice. Sneaky veggies, basically.
• Add seasonings: Now it’s time to combine everything. Add soy sauce, rice vinegar, maple syrup, pepper, red pepper flakes and previously cooked ground beef to the skillet. Stir and cook for 1 minute. Add lots of green onion and make sure to save some for serving. That’s it!

Tips for Best Results

• Drain the fat: If you are using not extra lean ground beef, drain some of the fat after cooking and before adding the aromatics.
• If you don’t have fresh garlic or ginger: Use 1 teaspoon of garlic powder and 1/2 teaspoon of ground ginger instead.
• Ground beef size pieces: To make this taste more like beef bulgogi takeout, brown the meat really well and keep chunks larger. Alternatively, if you want the sauce to soak into each piece of beef, break up the chunks small.
• Cook rice first: Start cooking your grain of choice before you brown the ground beef, so everything gets done at the same time!

Variations

• Other toppings: Top with toasted sesame seeds, a lime wedge, and some sriracha sauce for increased flavor.
• Make it saucy: Increase the sauce ingredients by 1.5 times and add a cornstarch slurry of 1/4 cup cold water with 1 tablespoon of cornstarch to thicken it.
• Use sesame oil: Replace regular frying oil with toasted sesame oil for more toasted taste.
• Swap out your vegetable combinations: Use broccoli and carrots vs zucchini and eggplant, add more bell peppers or mushrooms. One reader even used cabbage, this dish is very versatile.
• Add nuts for crunch: Throw in some toasted cashews or water chestnuts before serving.

How to Serve

• With whole grain side: The first time I made this recipe, I served it over brown rice. Second time with quinoa. Third time, with brown rice noodles.
• With a crunchy salad: For extra hungry days or when feeding a crowd, serve with Asian chopped salad, mango slaw or lettuce salad.
• In lettuce wraps: Make it as an appetizer and serve on lettuce leaves as a wrap, like I did with these healthy chicken lettuce wraps.
• Korean “burritos”: Wrap Korean ground beef mix in flour tortillas, add shredded cabbage or peanut slaw and burritos. Can also garnish add Thai chili sauce.
• Low carb meal: For low carb dinner serve over cauliflower rice or spiralized zucchini noodles.

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container for up to 5 days. I recommend to store beef and veggies mix separately from rice, so the grain doesn’t soak up all delicious juices.

Freeze? I do not recommend to freeze this skillet meal because it contains zucchini. But if you used more sturdy veggies like broccoli, cauliflower and eggplant, then it’s fine. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Reheat: Reheat in a skillet with a splash of water or beef broth, simmering on low while covered, stir occasionally. Should take about 7-10 minutes to heat through.

FAQs

More Easy Dinner Recipes to Try

• Egg roll in a bowl
• Shrimp egg roll in a bowl
• Greek chicken bowls
• Beef quinoa stew
• Instant Pot ground turkey quinoa bowls
• Spaghetti in tomato sauce

You may also love these 65 easy healthy dinners!

Print

Korean Ground Beef and Rice Bowls

Korean Ground Beef and Rice Bowls is a healthy ground beef recipe full of vegetables and Asian flavored sauce, ready in 30 minutes.

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 211kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 1 pound ground beef extra lean
• 1 large onion diced
• 1-2 inch fresh ginger minced
• 2 large garlic cloves minced
• 1 tablespoon oil
• 1 large bell pepper diced
• 2 medium zucchini diced
• 1 small eggplant diced
• 1 tomato diced (optional)
• 4-5 tablespoons soy sauce I used Bragg’s liquid aminos
• 1 tablespoon rice vinegar
• 3 tablespoons maple syrup or honey
• Ground black pepper to taste
• Pinch red pepper flakes
• 4 green onion sprigs finely chopped

US Customary – Metric

Instructions

• Cook rice as per package instructions. I usually make Instant Pot brown rice or Instant Pot basmati rice.
• While rice is cooking, preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain the fat.
• Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.
• Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally. Add zucchini, eggplant and tomato; saute for another 5 minutes, stirring occasionally.
• Add soy sauce, rice vinegar,  maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute. Add cooked beef and stir. Turn off the heat and sprinkle with green onion; stir again.
• Fluff rice with a fork and serve Korean ground beef over it.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days. Store beef and veggies mix separately from rice, so the grain doesn’t soak up all delicious juices. Reheat in a skillet with a splash of water or broth, simmering on low while covered, stir occasionally. 
• Freeze: If it contains zucchini, do not freeze. If you used more sturdy veggies like broccoli, cauliflower and eggplant, then it’s fine. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
• Other firm veggies: Like cabbage, broccoli or even cauliflower. Whatever you have on hand.
• Tomato: It is optional, so if you have one on hand. I like how it holds its juiciness, soft texture and freshness while other veggies become more cooked.
• Fresh garlic or ginger substitutes: If missing fresh, use 1 tsp of garlic powder and 1/2 tsp ground ginger.

Nutrition

Calories: 211kcal | Carbohydrates: 20g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 416mg | Fiber: 4g | Sugar: 15g

The post Korean Ground Beef and Rice Bowls appeared first on iFoodReal.com.

30 Minute Sausage Stir Fry tossed with egg noodles, crispy vegetables, sausage rounds and easy sauce. Perfect for weeknight dinners!

We also love these Mongolian ground beef noodles!

I never thought to make sausage stir fry, but it’s genius! The classic combo of sausage and peppers adds a new level of flavor. Toss in some tender noodles and a delicious sauce, and it disappears in no time, everyone loved it!

With this new protein option, the possibilities for stir fry recipes have just multiplied.

Why You’ll Love This Recipe

• Quick: True 30 minute meal from start to finish, including the prep.
• Crowd pleasing: Everyone loves both sausage and noodles, so be sure dinner table will be quiet.
• Budget friendly: Sausage is a cost effective choice of meat and you won’t need a lot. Pasta is affordable too and just use whatever vegetables you have on hand.
• Delicious: This recipe is based on many of my other tried and true healthy dinner ideas. It has flavorful sauce that ties all ingredients nicely.

Ingredients for Sausage Stir Fry

At first glance, this list might seem a bit long, but this sausage stir fry recipe is made with very simple ingredients.

• Sausage: You’ll need 13 ounces, or 4-5 links, of raw or fully cooked sausage sliced into rounds or pieces. I used Connie’s kitchen chicken sausage from Costco.
• Onion: Slice white or red onion into strips, you can also use yellow onion in a pinch. I love the taste and aromatic touch of white onion.
• Vegetables: Dice a large bell pepper, any color, along with brown mushrooms and broccoli. Don’t forget to include peeled broccoli stalks for an extra boost of nutrients and flavor.
• Egg noodles: Grab an 11 ounces package of egg noodles or gluten free rice noodles. I prefer broad noodles for soaking up all the delicious flavors in the sauce.
• Oil for frying: Avocado oil is the healthiest option with a high smoke point. You can also use toasted sesame oil if you want to add an Asian twist.
• Stir fry sauce: We mix low sodium chicken broth, soy sauce, honey, rice vinegar, and cornstarch along with minced garlic and ginger for a sweet and savory sauce. If you don’t have honey, you can use maple syrup or brown sugar.
• Optional garnish: Sprinkling in sesame seeds and green onions at the end brings in a nutty kick and a bit of crunch, and makes the dish look pretty!

How to Make Sausage Stir Fry

You’ll be excited to include sausage stir fry in your lineup of healthy dinner recipes, it’s so quick and easy!

Here’s a quick step-by-step overview, there is a full recipe card below.

• Combine sauce ingredients: Mix up chicken broth, soy sauce, honey, rice vinegar, cornstarch, garlic, and ginger in a medium bowl. Whisk it all together, then set it aside.
• Cook the egg noodles: Bring a large pot of salted water to a boil and cook the egg noodles for 3-4 minutes. I prefer adding the noodles when I start stir-frying the veggies so that both are ready to be combined without overcooking.
• Saute sausage and onion: Heat a large non-stick skillet on medium-high heat, adding 1 tablespoon of oil for cooked sausage or none for fresh pork sausage. Cook sausage and onions for 5 minutes, stirring occasionally until brown edges form. Set aside on a plate and drain any excess fat.
• Saute vegetables: Bring the skillet back to medium-high heat, add the remaining oil, bell peppers, mushrooms, and broccoli. Let them cook for 5 minutes, stirring a few times until brown edges form.
• Add meat and sauce: Add sausage and onions back to the skillet then give the sauce a stir and pour it into the skillet. Give everything a stir and cook for about 3 minutes on medium heat until sauce has thickened.
• Add noodles and garnishes: Drain the noodles and add them to the skillet. Turn off the heat and gently stir to blend all the ingredients. Sprinkle with green onions and sesame seeds, if you like, and serve hot.

What Type of Sausage Should I Use?

You will need 4-5 sausage links, I used just shy of 1 pound. Uncooked sausage can be found in the meat section and fully cooked sausage will be in prepared meats section. They usually all have some type of flavor and a lot of sodium so I kept that in mind when making the sauce. Your stir fry flavor will depend on it.

I first tried this stir fry with fresh honey garlic pork sausage and it was great but it was definitely more fatty and salty. Second time, I made it with fully cooked spinach and feta chicken sausage and that’s what you see here, I like it more!

Be sure to slice fully cooked sausage into rounds and allow it to sear and caramelize on each side.

With uncooked sausage you can cut with kitchen shears or remove from its casing and roll into small meatballs.

In any case, you have to be mindful of sodium content. If there is a lot of fat from the sausage, drain it, also cook time will differ.

Tips for Best Results

Here are some tips for whipping up a delicious sausage stir fry.

• Have all ingredients prepped before stir frying: Prep and measure all your ingredients before turning on the heat. This dish cooks in about 15 minutes, leaving no time for chopping once your pan is hot.
• Don’t overcook the veggies: These chopped stir-fry veggies cook quickly, stir them regularly and be prepared to add sausage and sauce right when the edges start to turn brown. Overcooking will cause them to lose their crisp texture.
• Don’t oversalt your sauce: Keep in mind sausage is salty, and all kinds vary. If needed, add more soy sauce at the end.
• Cornstarch settles: Give the sauce another whisk before adding it to the wok to blend the cornstarch that settles to the bottom of the bowl.

Variations and Additions

Here are a few ideas to personalize this chicken sausage stir fry and bring in some extra flavor and texture.

• Make low carb without noodles: It will be more saucy, which is totally fine. It might be a bit saltier too, so I would use less soy sauce. Serve over shredded lettuce or cauliflower rice.
• Other noodles to use: Rice noodles, soba noodles, udon noodles, or lo mein noodles would all work great. If you’re looking for gluten free options, always check the labels.
• More sausage: Feel free to add more sausage for a heartier dish or switch to turkey, pork, or beef sausage. I think you should be fine with the amount of sauce there is in recipe as is.
• Add crunch: Throw in some roasted cashews or peanuts, or sprinkle them on top at the end. They get a little softer and soak up the tasty sauce when tossed into the stir fry with the veggies.
• Other vegetables: Snap peas, baby corn, and water chestnuts would add a refreshing, crisp texture.

What to Serve this Sausage Stir Fry with?

This chicken sausage stir fry is already a complete meal! If you omit the noodles you’ll have a perfect match for a bed of rice, I’d go for Instant Pot jasmine rice or Instant Pot basmati rice.

If you’d like to keep it low carb, pair it with cauliflower rice, a small green salad, or let it shine solo.

How to Store and Reheat Leftovers

Store: This sausage stir fry makes 6 generous servings and is a lifesaver for busy weeknights. If you end up with leftovers, simply pop them in an airtight container in the fridge and enjoy within 2 days.

To reheat, gently simmer the stir fry on the stove, adding a splash of water or any broth to keep it moist and flavorful. Just give it an occasional stir until it’s heated through and ready to enjoy.

Freeze: Do not freeze, it will turn the veggies and noodles to mush, and the sauce will separate when you thaw it. It’s best enjoyed fresh!

FAQs

More Recipes with Sausage

• Apple sausage stuffed butternut squash
• Instant Pot Jambalaya
• Sweet potato hash
• Low carb breakfast casserole

More Stir Fry Recipes to Try

• Healthy chicken stir fry
• Beef stir fry
• Chicken and broccoli stir fry
• Chicken and asparagus stir fry

Print

Sausage Stir Fry

30 Minute Sausage Stir Fry tossed with egg noodles, crispy vegetables, sausage rounds and easy sauce. Perfect for weeknight dinners!

Course Dinner

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 476kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

For the Stir Fry:

• 13 ounces raw or fully cooked sausage cut into rounds or pieces (I used fully cooked chicken sausage)
• 1 large bell pepper coarsely chopped
• 1 large white onion sliced into strips
• 8 ounces brown mushrooms quartered
• 1 large head broccoli florets and stalk (peeled), coarsely chopped
• 11 ounces egg noodles
• 3 tablespoons green onion finely chopped
• 1 tablespoons sesame seeds for garnish
• 2 tablespoons avocado oil for frying

For the Stir Fry Sauce:

• 1 3/4 cups chicken broth low sodium
• 2 tablespoons soy sauce
• 1 tablespoon honey maple syrup or brown sugar
• 1 teaspoon rice vinegar
• 3 tablespoons cornstarch
• 3 large garlic cloves minced
• 1 tablespoon ginger minced

US Customary – Metric

Instructions

• In a medium bowl, add chicken broth, soy sauce, honey, rice vinegar, cornstarch, garlic and ginger. Whisk and set aside.
• Bring large pot of water to a boil, then add a pinch of salt. Add egg noodles and cook for 3-4 minutes. I like to add noodles at same time I start to stir fry the veggies, so both are ready to be combined and aren't overcooked.
• Preheat large non-stick skillet on medium-high heat and add 1 tablespoon of oil, if using cooked sausage and no oil for fresh pork sausage. Add sausage and onions, cook for 5 minutes, stirring a few times and allowing brown edges to form. Transfer to a plate and set aside, and drain fat, if any.
• Return skillet to medium-high heat, add remaining 1 tablespoon of oil, bell peppers, mushrooms and broccoli. Cook for 5 minutes, stirring just a few times and allowing brown edges to form.
• Add sausage and onions back to the skillet. Give sauce a good stir and add to the skillet. Stir and cook stir fry on medium heat for about 3 minutes or until sauce has thickened.
• Drain the noodles and add them to a skillet. Turn off heat and gently stir to combine all ingredients. Garnish with green onion and sesame seeds, if you wish. Serve immediately.

Notes

• Store: Refrigerate covered for up to 2 days.
• Reheat: By simmering stir fry on the stove with a splash of water or broth until heated through. Stir occasionally.

Nutrition

Calories: 476kcal | Carbohydrates: 61g | Protein: 23g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 87mg | Sodium: 892mg | Fiber: 6g | Sugar: 9g

The post Sausage Stir Fry appeared first on iFoodReal.com.