One-Pot Healthy Stir Fry Recipe (quick and tasty)
Looking for a super simple weeknight meal that won’t break the bank? How about a one-pot wonder like this healthy stir fry recipe?
While named for the cooking method, stir fry is widely popular mainly because the ingredients are cooked quickly, which helps them retain more nutrients. The cooking process involves heating a small bit of oil on high heat and tossing your ingredients in said oil in a wok or large skillet.
For a stir fry, a wok is typically recommended over a frying pan because it is made up of carbon steel, allowing you to stir fry the food with less oil. The curved, round shape of a wok also ensures the cooked food is less oily and cooks fairly quickly. A wok can also cook more food compared to a frying pan. That said, if you don’t have a wok, it’s not a deal-breaker. A large steel frying pan or skillet can still get the job done.
Stir frying can be used for all kinds of ingredients, such as vegetables, including eggplant, cucumber, cabbage, spinach, potato, taro, celery, and bamboo shoots; wild game; seafood; beef; pork; poultry; bean curd; and cooked rice.
I generally opt for a traditional stir fry using colorful veggies that are always on hand, such as red peppers, snow peas, baby corn, and mushrooms, added to a protein like beef, chicken, or tofu. Stir fries are also a good opportunity to clean out the fridge and use whatever you have on hand.
By avoiding a heavy sauce, you can really let the flavors of the veggies pop and be the star of the show.
I like to pair stir fry with traditional rice, but you could opt for a healthier option such as cauliflower rice, which quite honestly has become one of my favorite sides as of late. You could also pair it with a flat noodle or a rice noodle. This healthy stir fry recipe is also great as a stand-alone meal.
- 1½ lbs skirt steak cut into narrow strips
- ¼ cup soy sauce
- 1 serran pepper seeded and finely chopped
- 2 tbsp lime juice
- 2 tbsp extra virgin olive oil
- 2 garlic cloves grated
- 1 bunch scallions thinly sliced
- 6 oz fresh mushrooms
- ¼ snow peas
- 12 oz can of baby corn
- 1 red bell pepper
- salt and pepper to taste
- Whisk together soy sauce, chili pepper, and lime juice.
- Add beef, toss to coat, and set aside. For best results, allow it to set in the marinade for at least one hour.
- In a wok over medium-high heat, heat the oil until shimmering, about one minute.
- Add beef and cook, stirring, until cooked through, three to five minutes.
- Remove beef from the skillet and set aside.
- Allow the liquid in the pan to reduce until thickened, about four minutes.
- Add garlic and scallions and cook one minute more.
- Add mushrooms and cook for two to three minutes more.
- Add the snow peas, baby corn, and bell pepper, and continue cooking until all the vegetables are crisp-tender, about two minutes.
- Return beef to the wok and toss to combine.
- Serve atop your starch of choice or enjoy solo.