It has happened. I am at that point. I need to take a break… from chicken breasts. It only took about 6 months, but I am finally sick of chicken breasts! I have worked really hard to get to a point where I can mix ingredients together and make something delicious, without following someone else’s recipe. But, I am not yet at the point where I am comfortable experimenting with different meats. I have been stuck in a very small comfort zone – chicken and beef. Every now and then I expand my bubble to make something with shrimp, salmon or tilapia. But, I think its time to break through a new barrier and branch out a bit. ENOUGH WITH THE CHICKEN BREASTS!
So, I started with baby steps and this week I did not cook any chicken breasts! This week’s meal prep meats included chicken thighs (ok, still pretty darn close to my comfort zone), flank steak, shrimp, and some good ol’ reliable beef, of course. Like I said… baby steps.
So today’s featured recipe is a little bit of a twist on our favorite stir fry.
So I am sure you are thinking “how can she not be sick of stir fry?” Well, because all of my “sick of foodness” is currently consumed by chicken breasts. No, in all honesty – the fantastic thing about stir fry is that you can totally spice it up and make it taste different by adding different veggies. Just adding one different vegetable from week to week can make it taste like a totally different dish. So, we continue to eat “stir fry” every week because it is one of the BEST ways for us to get all of our veggies in.
Get creative with it! Here are some other ideas to switch it up:
- Sweet n’ sour stir fry – keep it simple with white onion, green and red bell peppers, and pineapple with teriyaki coconut aminos.
- Spicy stir fry – toss in some green beans, zucchini and jalapenos.
- This one doesn’t have a name – zucchini, cauliflower and cherry tomatoes.
The important thing is to pick a protein and pick some vegetables, and eat it all up!
Steak and Veggie Stir Fry
What you need
(2) 6oz flank steaks
1 cup sugar snap peas
½ cup snow peas
½ cup shredded carrots
¼ cup shredded cabbage
½ cup bok choy
1 cup broccoli florets
1 cup white onion
2 tbs olive oil + 1 tbs
2 tbs teriyaki coconut aminos + 1 tbs
4 tbs coconut aminos (I drown my stir fry in coconut aminos – #sorrynotsorry)
3 tsp minced garlic
1 tsp sea salt
1 tsp pepper
What to do
Cut your flank steak into very thin strips
Sautee in olive oil in a medium/large saucepan over medium high heat until just about cooked through (brown on both sides) then add 2 tbs of coconut aminos in Teriyaki flavor
Once your steak is done, remove it from the pan and set aside. (We are going to throw the steak back in at the end so make sure not to over cook it, nothing worse than rubbery steak).
In the same pan, add 1tbs of olive oil then dump all those delicious veggies in.
Add your coconut aminos, garlic, salt and pepper. Cook on medium high heat until veggies start to soften but not wilt. (About 5-7 minutes).
Once veggies are just about done, toss your steak back in and stir well. Add in 1 more tablespoon of coconut aminos in teriyaki, and another splash of regular aminos if you feel the need (I always do). Cover and let simmer on low for about 10 – 15 minutes. The veggies wont’ turn out too soft but it helps to make sure that everything soaks up the yummy flavor.
If you are a grain eater, boil 1 cup of white rice with 1 ½ cups water in a large pot. Once boiling, cover and simmer on low heat for 20 minutes until all the water is gone. Remove from heat and let sit for 5-10 minutes.
Take a spoonful of white rice and top it with STEAK AND VEGGIES! If you aren’t a grain eater – I promise you, the stir fry is just as delicious without the rice. We go back and form, sometimes we combine our stir fry with rice and sometimes we don’t. Another beautiful thing about stir fry – it’s versatile.
Ok, ok…. I am done trying to convert you into a stir fry addict. But try it, seriously, you will thank me.