In my cookbook The Healthy Meal Prep Cookbook I provide more than 100 recipes and tips to get your meals organized and planned so they’re ready to go during the busy work week. Beef stir-fry is one of my favorites, and leftovers can be rolled into a high-protein wrap, or just packed and reheated at work the next day. Nutrition information (per serving of 1½-cup stir-fry plus ½-cup quinoa) Calories: 522; protein: 35g; fat: 25g; carbs: 39g; sugar: 4g Recipe from Toby Amidor, The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook, Pre, Grab, and Go, Rockridge Press, 2017. Photo courtesy of Nat & Cody Gantz
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Makes 4 servings
Prep time 20 min.
Cook time 35 min.
Ingredients
For the Asian peanut sauce: 1/2 cup light coconut milk 3/4 cup creamy peanut butter 3 Tbsp reduced-sodium soy sauce Juice of 1 1/2 limes (about 3 Tbsp) 2 Tbsp chopped shallots 1 garlic clove, chopped 1 Tbsp brown sugar 2 Tbsp water, or more if needed For the stir fry: 1 lb top sirloin, cut into 1 1/2-inch strips 6 Tbsp Asian peanut sauce, divided 2 cups water 1 cup quinoa 1 Tbsp canola or safflower oil 1/2 head broccoli, cut into bite-size florets 1 red bell pepper, cut into 1-inch wide strips 1 cup snow peas
How to make it
For the Asian peanut sauce:In a blender or food processor add the coconut milk, peanut butter, soy sauce, lime juice, shallots, garlic, and brown sugar. Blend until smooth. Add the water to achieve your desired thickness. Store the sauce in a resealable container for up to 1 week. For the stir fry:In a large bowl, add the beef strips and 4 tablespoons of the Asian peanut sauce, and toss to coat the meat. Cover the bowl, and refrigerate for at least 30 minutes or up to overnight. In a medium pot over high heat, bring the water to a boil. Stir in the quinoa, and reduce the heat to medium-low. Cover and simmer the quinoa, stirring occasionally, until the liquid is absorbed and the grains are tender, about 15 minutes. Transfer the quinoa to a large bowl, and let cool slightly. In a large wok or skillet over medium heat, heat the oil until it shimmers. Add the beef, and cook until it is browned on all side, about 8 minutes. Discard the leftover beef marinade. Add the broccoli, bell pepper, and snow peas, stirring occasionally, until the vegetables have started to soften, about 8 minutes. Add the remaining 2 tablespoons of the Asian peanut sauce to the stir-fry and cook, stirring frequently, until heated through, about 2 minutes. Enjoy with the quinoa right away, or store for later. To refrigerate, store the cooled stir-fry and quinoa together or separately in resealable containers for up to 1 week. Reheat in the microwave for 1½ to 2 minutes.
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In my cookbook The Healthy Meal Prep Cookbook I provide more than 100 recipes and tips to get your meals organized and planned so they’re ready to go during the busy work week. Beef stir-fry is one of my favorites, and leftovers can be rolled into a high-protein wrap, or just packed and reheated at work the next day.
Nutrition information (per serving of 1½-cup stir-fry plus ½-cup quinoa)
Calories: 522; protein: 35g; fat: 25g; carbs: 39g; sugar: 4g
Recipe from Toby Amidor, The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook, Pre, Grab, and Go, Rockridge Press, 2017. Photo courtesy of Nat & Cody Gantz
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 20 min.
Cook time 35 min.
Ingredients
For the Asian peanut sauce: 1/2 cup light coconut milk 3/4 cup creamy peanut butter 3 Tbsp reduced-sodium soy sauce Juice of 1 1/2 limes (about 3 Tbsp) 2 Tbsp chopped shallots 1 garlic clove, chopped 1 Tbsp brown sugar 2 Tbsp water, or more if needed For the stir fry: 1 lb top sirloin, cut into 1 1/2-inch strips 6 Tbsp Asian peanut sauce, divided 2 cups water 1 cup quinoa 1 Tbsp canola or safflower oil 1/2 head broccoli, cut into bite-size florets 1 red bell pepper, cut into 1-inch wide strips 1 cup snow peas
How to make it
For the Asian peanut sauce:In a blender or food processor add the coconut milk, peanut butter, soy sauce, lime juice, shallots, garlic, and brown sugar. Blend until smooth. Add the water to achieve your desired thickness. Store the sauce in a resealable container for up to 1 week. For the stir fry:In a large bowl, add the beef strips and 4 tablespoons of the Asian peanut sauce, and toss to coat the meat. Cover the bowl, and refrigerate for at least 30 minutes or up to overnight. In a medium pot over high heat, bring the water to a boil. Stir in the quinoa, and reduce the heat to medium-low. Cover and simmer the quinoa, stirring occasionally, until the liquid is absorbed and the grains are tender, about 15 minutes. Transfer the quinoa to a large bowl, and let cool slightly. In a large wok or skillet over medium heat, heat the oil until it shimmers. Add the beef, and cook until it is browned on all side, about 8 minutes. Discard the leftover beef marinade. Add the broccoli, bell pepper, and snow peas, stirring occasionally, until the vegetables have started to soften, about 8 minutes. Add the remaining 2 tablespoons of the Asian peanut sauce to the stir-fry and cook, stirring frequently, until heated through, about 2 minutes. Enjoy with the quinoa right away, or store for later. To refrigerate, store the cooled stir-fry and quinoa together or separately in resealable containers for up to 1 week. Reheat in the microwave for 1½ to 2 minutes.
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Makes 4 servings
Prep time 20 min.
Cook time 35 min.
Ingredients
For the Asian peanut sauce: 1/2 cup light coconut milk 3/4 cup creamy peanut butter 3 Tbsp reduced-sodium soy sauce Juice of 1 1/2 limes (about 3 Tbsp) 2 Tbsp chopped shallots 1 garlic clove, chopped 1 Tbsp brown sugar 2 Tbsp water, or more if needed For the stir fry: 1 lb top sirloin, cut into 1 1/2-inch strips 6 Tbsp Asian peanut sauce, divided 2 cups water 1 cup quinoa 1 Tbsp canola or safflower oil 1/2 head broccoli, cut into bite-size florets 1 red bell pepper, cut into 1-inch wide strips 1 cup snow peas
How to make it
For the Asian peanut sauce:In a blender or food processor add the coconut milk, peanut butter, soy sauce, lime juice, shallots, garlic, and brown sugar. Blend until smooth. Add the water to achieve your desired thickness. Store the sauce in a resealable container for up to 1 week. For the stir fry:In a large bowl, add the beef strips and 4 tablespoons of the Asian peanut sauce, and toss to coat the meat. Cover the bowl, and refrigerate for at least 30 minutes or up to overnight. In a medium pot over high heat, bring the water to a boil. Stir in the quinoa, and reduce the heat to medium-low. Cover and simmer the quinoa, stirring occasionally, until the liquid is absorbed and the grains are tender, about 15 minutes. Transfer the quinoa to a large bowl, and let cool slightly. In a large wok or skillet over medium heat, heat the oil until it shimmers. Add the beef, and cook until it is browned on all side, about 8 minutes. Discard the leftover beef marinade. Add the broccoli, bell pepper, and snow peas, stirring occasionally, until the vegetables have started to soften, about 8 minutes. Add the remaining 2 tablespoons of the Asian peanut sauce to the stir-fry and cook, stirring frequently, until heated through, about 2 minutes. Enjoy with the quinoa right away, or store for later. To refrigerate, store the cooled stir-fry and quinoa together or separately in resealable containers for up to 1 week. Reheat in the microwave for 1½ to 2 minutes.
Makes 4 servings
Prep time 20 min.
Cook time 35 min.
Prep time 20 min.
Cook time 35 min.
Prep time
20 min.
Cook time
35 min.
Ingredients
- For the Asian peanut sauce:
- 1/2 cup light coconut milk
- 3/4 cup creamy peanut butter
- 3 Tbsp reduced-sodium soy sauce
- Juice of 1 1/2 limes (about 3 Tbsp)
- 2 Tbsp chopped shallots
- 1 garlic clove, chopped
- 1 Tbsp brown sugar
- 2 Tbsp water, or more if needed
- For the stir fry:
- 1 lb top sirloin, cut into 1 1/2-inch strips
- 6 Tbsp Asian peanut sauce, divided
- 2 cups water
- 1 cup quinoa
- 1 Tbsp canola or safflower oil
- 1/2 head broccoli, cut into bite-size florets
- 1 red bell pepper, cut into 1-inch wide strips
- 1 cup snow peas
How to make it
For the Asian peanut sauce:In a blender or food processor add the coconut milk, peanut butter, soy sauce, lime juice, shallots, garlic, and brown sugar. Blend until smooth. Add the water to achieve your desired thickness. Store the sauce in a resealable container for up to 1 week. For the stir fry:In a large bowl, add the beef strips and 4 tablespoons of the Asian peanut sauce, and toss to coat the meat. Cover the bowl, and refrigerate for at least 30 minutes or up to overnight. In a medium pot over high heat, bring the water to a boil. Stir in the quinoa, and reduce the heat to medium-low. Cover and simmer the quinoa, stirring occasionally, until the liquid is absorbed and the grains are tender, about 15 minutes. Transfer the quinoa to a large bowl, and let cool slightly. In a large wok or skillet over medium heat, heat the oil until it shimmers. Add the beef, and cook until it is browned on all side, about 8 minutes. Discard the leftover beef marinade. Add the broccoli, bell pepper, and snow peas, stirring occasionally, until the vegetables have started to soften, about 8 minutes. Add the remaining 2 tablespoons of the Asian peanut sauce to the stir-fry and cook, stirring frequently, until heated through, about 2 minutes. Enjoy with the quinoa right away, or store for later. To refrigerate, store the cooled stir-fry and quinoa together or separately in resealable containers for up to 1 week. Reheat in the microwave for 1½ to 2 minutes.
For the Asian peanut sauce:In a blender or food processor add the coconut milk, peanut butter, soy sauce, lime juice, shallots, garlic, and brown sugar. Blend until smooth. Add the water to achieve your desired thickness. Store the sauce in a resealable container for up to 1 week.
For the stir fry:In a large bowl, add the beef strips and 4 tablespoons of the Asian peanut sauce, and toss to coat the meat. Cover the bowl, and refrigerate for at least 30 minutes or up to overnight.
In a medium pot over high heat, bring the water to a boil. Stir in the quinoa, and reduce the heat to medium-low. Cover and simmer the quinoa, stirring occasionally, until the liquid is absorbed and the grains are tender, about 15 minutes. Transfer the quinoa to a large bowl, and let cool slightly.
In a large wok or skillet over medium heat, heat the oil until it shimmers. Add the beef, and cook until it is browned on all side, about 8 minutes. Discard the leftover beef marinade. Add the broccoli, bell pepper, and snow peas, stirring occasionally, until the vegetables have started to soften, about 8 minutes. Add the remaining 2 tablespoons of the Asian peanut sauce to the stir-fry and cook, stirring frequently, until heated through, about 2 minutes. Enjoy with the quinoa right away, or store for later.
To refrigerate, store the cooled stir-fry and quinoa together or separately in resealable containers for up to 1 week. Reheat in the microwave for 1½ to 2 minutes.
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Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
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Class It Up With The International Mountains Whiskey Glasses
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Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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