Spicy Garlic Stir-fry

I helped a friend set up her new classroom this past weekend for a few hours. It was in an area of San Diego I don't spend much time in. On my way home, I stopped at Sprouts there and they had so much local produce on sale! I bought a TON of veggies because I couldn't help myself and when I got home I thought, what the heck am I going to do with all these veggies? Stir fry was the answer! It's the perfect way to use up anything left over in your fridge, or in my case the hoards of veggies you purchased. People are always shocked when I open my fridge and it's overflowing. I think it's important to have essentials on hand at all times so you're note tempted to go buy something unhealthy. As long as you have veggies, protein and eggs, you can always come up with something to eat!

The stir-fry sauce is super easy with only 4 ingredients. I bought cauliflower and put it in the food processor and gave it a few pulses to make cauliflower rice. You could also buy it pre-packaged (which I usually do, but cauliflower was one of the 2039823 veggies I bought). I tend to mostly make chicken at home, so I decided to defrost some grass-fed beef I had in the freezer. You can easily replace the beef with any protein of choice. I like the combo the beef gives with the sauce, but chicken or shrimp or any other protein would work well. As mentioned, you can easily substitute any of the veggies and use whichever are your favorite.

If you don't like spicy, you can use just 1 tsp of the garlic chili paste. If you love spicy, feel free to add more!

This made four portions which was perfect for meal prepped lunches for the week. You can halve the recipe if you're cooking for one meal.


stir fry sauce:

1/4 cup coconut aminos (can use tamari or Bragg's liquid aminos as an alternative)

1 Tablespoon rice wine vinegar

1 clove garlic, minced

1/8 tsp ginger powder

2 tsp garlic chili paste (I used Huy Fong)

1 lb ground grass-fed beef

1 cup sliced carrots (I used baby but you can buy regular carrots and thinly slice as well)

1 large head cauliflower made into rice

1 large head broccoli, crowns removed and broken into bite-size pieces

1 1/2 lbs mushrooms, diced

1/2 bunch asparagus, stems removed and diced

1 large green (or color of choice) bell pepper

1 yellow onion, diced

2 cloves garlic, minced


1. In a small bowl, mix all sauce ingredients and set aside

2. In a large sauce pan, heat 1 tablespoon oil of choice (I used avocado oil)

3. In a medium sauce pan, heat another 1 tablespoon oil

4. Add onion and garlic to the pan and sauté for about 30 seconds - 1 minute

5. Add in all your chopped veggies (besides cauliflower) and cook until tender, about 10 minutes

6. Simultaneously as you cook the veggies, add your ground beef to the medium sauce pan

7. Sprinkle beef with dash of salt, pepper and garlic powder and cook until no longer pink

8. Add beef to veggies

9. Add in sauce to pan and mix well; cook another minute or two until flavors are combined

10. While sauce is cooking up, drizzle a teaspoon of oil in the medium saucepan and add your cauliflower rice

11. Cook cauliflower rice for a few minutes and let it soak up the juices from the beef for 2-3 minutes, or until desired consistency (if you cook longer, it will get mushy)

Serve and enjoy!

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