This quick and easy stir-fry features vibrant colors as well as marvelous nutrition! To make it easier, purchase stir-fry beef already sliced and a prepared sauce. Start the rice, chop the veggies, and in less than 30 minutes you’re ready to serve. Remember to make extra so you have healthy leftovers for lunch.
Ingredients (adjust for your household size – the recipe is very flexible)
½ – 1 head purple cabbage, thickly sliced
1 onion, chopped into small/medium pieces
1 package (about 2 cups) pea pads (snap peas)
1 or 2 packages stir-fry beef (pre-sliced)
1 bottle stir-fry sauce (Teriyaki or Thai-style works well)
Cooked white rice
1 TBS coconut, olive, or avocado oil
Prepare long grain rice according to package directions. The rice takes about 15-20 minutes to cook, so get this started first. While rice is cooking, marinate the meat in the stir-fry sauce and prep the veggies.
In large pan or skillet, heat oil over high-heat. Add the veggies and stir-fry about 2-3 minutes. Remove from heat. Pour the marinade off the meat, reserving it to use as the sauce. Add meat to the skillet and stir-fry 3-5 minutes, until cooked through.
Combine the meat and veggies in the skillet and add the reserved stir-fry sauce. Cook on high an additional 3-5 minutes to make sure the sauce is heated thoroughly.
Serve “as is” if you’re watching your carb intake or serve over rice. 1/3 cup stir fry to 1/3 cup of cooked rice counts as a serving and has about 15 grams of carbs.