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Hearty Egg White Muffins

vegetable egg muffins

When your mornings are a whirlwind, nothing beats having a ready-to-go, delicious, and healthy breakfast at your fingertips. Enter: Heart-Shaped Egg White Muffins! These protein-packed, veggie-loaded muffins are perfect for busy individuals who crave restaurant-quality flavor without sacrificing their healthy goals. Plus, they’re so cute, they’ll make you smile before your first sip of coffee!

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 72kcal | Carbohydrates: 2g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 200mg | Potassium: 218mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 22mg | Calcium: 35mg | Iron: 0.2mg

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vegetable egg muffins
vegetable egg muffins

Hearty Egg White Muffins

These Heart-Shaped Egg White Muffins are a healthy, protein-packed meal prep option filled with broccoli, red bell peppers, and melty cheese.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 72 kcal

Equipment

  • knife
  • cutting board
  • muffin pans
  • oven

Ingredients
  

  • 2.5 cups egg whites
  • 1/2 cup chopped broccoli
  • 1/2 cup red bell peppers (diced)
  • 1/4 cup shredded cheese

Instructions
 

  • Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease your heart-shaped silicone muffin pan with cooking spray to ensure easy muffin removal.
  • Fill the Muffin Cups: Pour the egg whites into the muffin cups, filling each about ¾ full. The heart shapes add such a charming touch!
  • Add the Veggies: Evenly distribute the chopped broccoli and diced red bell peppers among the muffin cups. This ensures every bite is filled with colorful, fresh flavor.
  • Bake to Perfection: Pop the pan in the oven and bake for 20 to 25 minutes, or until the egg whites are fully set. The tops should look firm, not jiggly.
  • Cool & Release: Once done, let the muffins cool for a few minutes. Then, use a knife to gently loosen the edges and pop them out of the pan. Voila!

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.

Nutrition

Calories: 72kcalCarbohydrates: 2gProtein: 12gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 200mgPotassium: 218mgFiber: 0.5gSugar: 1gVitamin A: 466IUVitamin C: 22mgCalcium: 35mgIron: 0.2mg

The PrepYoSelf Newsletter

Why You’ll Love These Egg White Muffins:

  • Easy Meal Prep: Make a batch on Sunday, and you’ll have breakfast handled all week.
  • Healthy & Wholesome: Packed with protein, veggies, and just enough cheese to make them crave-worthy.
  • Grab-and-Go: Perfect for busy mornings, quick snacks, or even a light lunch with a side salad.
  • Adorable Presentation: Using a heart-shaped silicone muffin pan adds a fun twist, making them great for sharing with family or even meal prepping for special occasions.

Simple Ingredients You’ll Need

  • Egg Whites: Egg whites are the base of this recipe, providing a lean source of protein without the extra calories and fat found in whole eggs. They create a light and fluffy texture in the muffins and allow the vibrant colors of the veggies to shine through. Plus, they’re super versatile, soaking up the flavors of the ingredients around them—making every bite delicious!
  • Broccoli: Broccoli is not only packed with fiber, vitamins C and K, and antioxidants, but it also adds a satisfying crunch to the muffins. When finely chopped, broccoli softens just enough while baking, maintaining its bright green color and a bit of bite. It pairs beautifully with egg whites, adding both flavor and nutrition to each muffin.
  • Red Bell Peppers: Diced red bell peppers add a natural sweetness that balances the savory flavors of the muffins. Their vibrant red hue makes these egg white muffins visually appealing and boosts the dish with vitamins A and C. Red bell peppers also have a slightly crisp texture, complementing the softer egg whites and broccoli.
  • Shredded Cheese: A sprinkle of shredded cheese (cheddar, mozzarella, or your favorite variety) ties everything together. As the muffins bake, the cheese melts, adding a creamy, slightly salty flavor that makes each bite feel indulgent—without going overboard. Cheese also adds a golden, appetizing finish to the muffins, making them look as good as they taste.
vegetable egg muffins

How to Meal Prep This Breakfast Recipe

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). While it’s heating up, lightly grease a heart-shaped silicone muffin pan with cooking spray to prevent sticking.
  2. Prepare the Muffin Cups: Pour the egg whites directly into each muffin cup, filling them about ¾ of the way full. This gives them room to puff up as they bake.
  3. Add the Veggies: Evenly distribute the chopped broccoli and diced red bell peppers into each cup. Try to push the veggies down slightly so they’re covered by the egg whites—this helps them cook evenly.
  4. Top with Cheese: Sprinkle a pinch of shredded cheese into each cup. The cheese will melt and create a delicious, savory layer on top.
  5. Bake: Carefully place the muffin pan in the preheated oven. Bake for 20 to 25 minutes, or until the egg whites are fully set. You’ll know they’re ready when the tops look firm and no longer jiggle when you gently shake the pan.
  6. Cool & Release: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, use a small knife or spatula to gently loosen the edges before popping them out.

vegetable egg muffins

Pairing Tips:

  • Whole Grain Toast: Add avocado for healthy fats and fiber.
  • Fresh Fruit: Berries, sliced melon, or a citrusy fruit salad add natural sweetness and a boost of vitamins.
  • Greek Yogurt: For extra protein and a creamy texture, drizzle with a bit of honey or sprinkle with granola.
  • Apple Slices & Nut Butter: Adds crunch and healthy fats.
  • Cottage Cheese & Cherry Tomatoes: A fresh and protein-rich option to keep you energized.
  • Charcuterie Board: Include fresh fruits, nuts, cheeses, and whole-grain crackers.
  • Mini Pancakes or Waffles: Offer a touch of sweetness to balance the savory muffins.
vegetable egg muffins

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Frequently Asked Questions

Can I use whole eggs instead of egg whites?

Absolutely! Substitute 2 ½ cups of egg whites with about 10-12 whole eggs. Whisk them well before pouring into the muffin cups.

Can I freeze the egg white muffins?

Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. They’ll keep for up to 3 months.

How do I reheat the muffins?

Microwave for 30-60 seconds if refrigerated, or about 90 seconds if frozen. You can also reheat them in the oven at 350°F for 10 minutes for a crispier texture.

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Feb 17 Weekly Meal Plan

pine nut fish and spinach

Learn to Use Our Meal Plan Tool

Discover how to simplify your meal planning process!

Learn Now

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

Breakfast Lunch Dinner
Mon

 Spinach and Cheese Omelette Crispy Air Fryer Chicken and Veggies Pine Nut Crusted Tilapia and Spinach
Tues Apple Oatmeal Muffin Bars Balsamic Steak Bites with Brussels Sprouts Tomato Braised Chicken with Parsnips
Wed Spinach and Cheese Omelette Crispy Air Fryer Chicken and Veggies Pine Nut Crusted Tilapia and Spinach
Thurs Apple Oatmeal Muffin Bars Balsamic Steak Bites with Brussels Sprouts Tomato Braised Chicken with Parsnips
The meal plans are designed to serve one person and account for 4 days. This is so that you can enjoy it at it’s best quality and also allows room for flexibility just in case you get takeout or eat out during the week.

Set Your Pace

  • If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.

  • If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.

  • Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Prep and Organize Ingredients:

  1. Preheat the oven to 400°F (for oatmeal bars, balsamic brussels sprouts, and tilapia).

  2. Gather all ingredients and set up your workspace:

    • Dice onions, mushrooms, parsnips, apples, and Brussels sprouts.

    • Slice zucchini, squash, and cherry tomatoes.

    • Trim and cut steak into 1-inch cubes.

    • Crack and whisk all eggs needed (for the omelet, muffin bars, and chicken coating).

Cooking Phase 1: Start with the Baked Dishes:

  1. Oatmeal Muffin Bars: Blend/mash the banana and egg. Mix in oats and baking powder, and pour into a greased baking dish. Sprinkle diced apples on top and place in the oven.

  2. Balsamic Brussels Sprouts: Toss Brussels sprouts with half of the balsamic marinade. Place on a sheet pan and add to the oven alongside the oatmeal bars.

  3. Pine Nut Tilapia: Spread Dijon mustard on tilapia, top with crust, and place on a sheet pan to bake in the oven.

Cooking Phase 3: Air Fryer

  1. Air Fryer Chicken: Mix egg wash and breadcrumbs. Coat drumsticks and place them in the air fryer. Flip at the 10-minute mark for even crispiness.

    • Once the air fryer chicken is done, remove it and air fry the zucchini/squash.

Cooking Phase 4: Stove Top Recipes

  1. Tomato Braised Chicken: Sear chicken, then add onions, mushrooms, parsnips, tomato paste, diced tomatoes, and broth. Simmer covered on low-medium heat.

  2. Balsamic Steak Bites: Heat a skillet with oil and sear steak bites. Toss with the remaining balsamic marinade and let it reduce.

  3. Spinach Omelette: While the steak cooks, sauté spinach for both the omelet and tilapia. Set aside. Cook omelet, add cheese and spinach, then fold. Garnish with cherry tomatoes.

Final Steps:

  1. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

  • Evenly divide meals according to the serving size

  • Let all items cool before placing them in the refrigerator

  • Keep all items refrigerated under 40F until ready to eat or reheat

  • Breakfast: Bothcan be reheated in the microwave

  • Lunch: Both meals can be reheated in the microwave,

  • Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

  • Spinach Omelette: Feel free to use Kale, arugula, or Bell Peppers

  • Oatmeal Muffin: Feel free to use your choice of fruit such as pears, blueberries, or peaches

  • Chicken: Feel free to use your choice cut of chicken such as chicken breasts or tenderloins

  • Brussels Sprouts: Swap this out with broccoli or broccolini

  • Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

Extra Leftover Ingredients Not Used

  • Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.

  • Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal

  • Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources

Showcase 1

Supplemental
Snacks

Snacks to fuel you throughout the day

Download PDF
Showcase 2

Kitchen
Equipment

Recommended Kitchen Tools & Cooking Utensils

Download PDF
Showcase 3

Grocery Pantry
Staples

Always be ready by stocking up on these items

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Common Kitchen Terms

Common Kitchen Terms

Get up to speed with those fancy cooking terms

Download PDF

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Raspberry Oatmeal Muffins

heart shaped raspberry oatmeal muffins in a muffin pan

These Raspberry Banana Oatmeal Muffins are about to become your new go-to! They’re naturally sweet, packed with fiber, and bursting with fresh raspberry goodness—all while being ridiculously easy to prep ahead for the week.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 162kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 101mg | Potassium: 235mg | Fiber: 3g | Sugar: 17g | Vitamin A: 126IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 1mg

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heart shaped raspberry oatmeal muffins

heart shaped raspberry oatmeal muffins in a muffin pan

Raspberry Banana Oatmeal Muffins

These Raspberry Banana Oatmeal Muffins are a nutritious, meal-prep-friendly breakfast or snack made with simple ingredients like bananas, oats, raspberries, and honey for a naturally sweet, wholesome treat.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 6
Calories 162 kcal

Equipment

  • silicone muffin pan (use heart shaped or regular shaped mffin pans)
  • mixing bowl

Ingredients
  

  • 1 banana
  • 1 egg
  • 1 cup milk
  • 2 cups oatmeal
  • 1 cup raspberries
  • 1/4 cup honey
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking powder

Instructions
 

  • Preheat & Prep: Set your oven to 350°F and get your silicone muffin cups ready. (Heart-shaped ones make these extra fun, but regular ones work too!)
  • Mash & Mix: In a medium bowl, mash the banana until smooth. Add the egg, milk, honey, and cinnamon powder, stirring until the mixture is well combined.
  • Oats & Lift: Stir in the oatmeal and baking powder, mixing everything together until well incorporated.
  • Fill & Top: Evenly pour the mixture into 12 silicone muffin cups, filling each to the top. Gently press raspberries into each one so they sink into the batter.
  • Bake & Enjoy: Pop them into the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool before removing from the cups.

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.

Nutrition

Calories: 162kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 32mgSodium: 101mgPotassium: 235mgFiber: 3gSugar: 17gVitamin A: 126IUVitamin C: 7mgCalcium: 110mgIron: 1mg

Why You’ll Love These Muffins:

  • Meal-Prep Friendly: Make a batch on Sunday, and you’ve got grab-and-go breakfasts or snacks ready for the whole week!

  • Nourishing & Wholesome: Made with real ingredients—banana, oatmeal, raspberries, and honey—so you’re fueling your body the right way.

  • No Mess, No Stress: No fancy equipment needed, just one bowl and a spoon! Plus, silicone muffin cups = zero sticking and easy cleanup.

  • Fun & Delicious: Who says healthy eating has to be boring? The heart-shaped muffins add a cute, playful touch that makes eating them even more enjoyable!

The PrepYoSelf Newsletter

Budget-Friendly Ingredients:

  • Banana: A ripe banana is the key to keeping these muffins naturally sweet without the need for refined sugar. It also adds moisture, helping the muffins stay soft and tender. Bananas are packed with potassium, fiber, and antioxidants, making them a great choice for sustained energy throughout the day.

  • Egg: The egg acts as a binder, holding all the ingredients together so the muffins don’t fall apart. It also adds a bit of protein, which helps keep you full longer and supports muscle health. If you need an egg-free option, a flaxseed or chia seed egg can work as a substitute.

  • Milk: Milk helps blend all the ingredients together smoothly while adding a creamy, slightly rich texture. It also provides calcium, vitamin D, and protein, all essential for strong bones and overall health. You can use dairy or plant-based milk, depending on your preference.

  • Oatmeal: Oats are the base of these muffins, replacing traditional flour to keep them gluten-free and packed with fiber. Oatmeal provides a satisfying texture and helps keep you full for hours. It also adds a mild, nutty flavor that pairs well with the banana and raspberries.

  • Raspberries: Fresh raspberries add a pop of tangy sweetness that balances out the rich banana and hearty oats. They are loaded with vitamins, fiber, and antioxidants, making them a great addition to a healthy diet. Pressing them into the muffin batter ensures they don’t get crushed while baking, keeping their juicy texture intact.

  • Honey: Honey adds a light caramel-like sweetness that complements the banana and raspberries. Unlike refined sugar, honey contains trace minerals and antioxidants that offer a bit more nutritional value while enhancing the overall flavor.

  • Cinnamon Powder: Cinnamon gives these muffins a subtle warmth and spice that enhances the natural sweetness of the banana and honey. It also has anti-inflammatory properties and can help regulate blood sugar levels.

  • Baking Powder: Since these muffins are made without traditional flour, baking powder is essential for adding a little lift. It helps create a soft, airy texture so the muffins don’t feel too dense or heavy.

heart shaped raspberry oatmeal muffins in a muffin pan

How to Meal Prep Raspberry Oatmeal Muffins

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Place 12 silicone muffin cups on a baking tray or lightly grease a standard muffin tin if not using silicone cups.

  2. Mash & Mix Wet Ingredients: In a medium-sized mixing bowl, peel the banana and mash it with a fork until smooth and lump-free. Crack the egg into the bowl and whisk it in with the banana. Pour in the milk, honey, and cinnamon powder, stirring well until everything is evenly combined.

  3. Add Dry Ingredients: Sprinkle in the oatmeal and baking powder. Stir everything together until the mixture is thick and well incorporated. The batter will be wetter than traditional muffin batter but should still hold together.

  4. Fill Muffin Cups & Add Raspberries: Using a spoon or small measuring cup, evenly distribute the batter into the 12 muffin cups, filling each to the top. Place raspberries on top of each muffin, gently pressing them down so they sink slightly into the batter.

  5. Bake & Check for Doneness: Place the muffins in the oven and bake for 20-25 minutes, or until the tops are golden brown. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!

  6. Cool & Store: Remove the muffins from the oven and let them cool for 5-10 minutes before carefully removing them from the cups. This helps them firm up and prevents crumbling.

heart shaped raspberry oatmeal muffins

Meal Prep Pairing Tips:

  • Greek Yogurt: Pair with Greek yogurt for extra protein and creaminess. Add a drizzle of honey or a sprinkle of granola for crunch.

  • Egg or Nuts: Serve with a hard-boiled egg or a handful of almonds for additional protein and healthy fats.

  • Spreads: Spread with almond butter, peanut butter, or sunflower seed butter for extra flavor and healthy fats.

  • Swap for Different Sweeteners: Maple syrup instead of honey for a slightly richer, caramel-like flavor. Mashed dates for a natural sweetness boost with extra fiber.

  • Make It Dairy-Free: Use almond milk, oat milk, or coconut milk instead of regular milk.

  • Enhance the Texture & Flavor: Add chopped nuts (walnuts, pecans, or almonds) for crunch. Mix in dark chocolate chips for a hint of indulgence. Stir in shredded coconut for a tropical twist.

heart shaped raspberry oatmeal muffins

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Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Yes! Quick oats work just fine and will give the muffins a slightly softer texture. If you prefer a more chewy texture, stick with rolled oats. Avoid using steel-cut oats as they won’t soften enough in this recipe.

Can I use frozen raspberries instead of fresh?

Absolutely! If using frozen raspberries, do not thaw them beforehand, as they might make the batter too wet. Just press them directly into the muffin batter and bake as usual.

Can I make these muffins in a regular muffin tin instead of silicone molds?

Yes! If using a regular muffin tin, be sure to grease it well or use paper liners for easy removal. The baking time may stay the same, but always check with a toothpick to see if they’re done.

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Fig Glazed Roasted Sheet Pan Chicken Thighs

fig glazed roasted chicken with arugula salad

Are you a busy person looking for an easy way to level up your meal prep without spending hours in the kitchen? This Fig Glazed Roasted Chicken Thighs with Potatoes and Shallots recipe is your answer! It’s the perfect balance of juicy chicken, crispy potatoes, and caramelized shallots—all roasted together on one sheet pan with a flavorful marinade that takes simple ingredients to the next level. Plus, it’s incredibly easy to make and packed with flavor!

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 378kcal | Carbohydrates: 16g | Protein: 20g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 239mg | Potassium: 490mg | Fiber: 1g | Sugar: 4g | Vitamin A: 94IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 2mg

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fig glazed roasted chicken

fig glazed roasted chicken with arugula salad

Fig Glazed Roasted Sheet Pan Chicken

This Fig Glazed Roasted Chicken is a flavorful, meal-prep-friendly dish featuring juicy, caramelized chicken thighs, tender potatoes, and sweet shallots, all coated in a rich, tangy marinade for an easy, elevated homemade meal.
No ratings yet
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Prep Time 5 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 378 kcal

Equipment

  • knife
  • cutting board
  • peeler
  • sheet pan
  • oven

Ingredients
  

The Main Ingredients

  • 4 chicken thighs (bone in)
  • 1 russet potato (peeled and cubed)
  • 1 shallot (peeled and sliced)

Marinade

  • 2 tablespoons Trader Joe's Fig Butter
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Italian Seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 400°F (200°C): Prepare the marinade: In a small bowl, whisk together the Fig Butter, olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and black pepper. This blend is the secret to turning this basic meal into something exceptional.
  • Arrange your ingredients: On a sheet pan, add the chicken thighs, cubed potatoes, and sliced shallots. Drizzle everything evenly with the marinade.
  • Brush the chicken: Use a brush or spoon to coat the chicken thighs generously with the marinade. This is where the flavor magic happens.
  • Roast: Pop the sheet pan into the oven and roast for about 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The potatoes should be tender, and the shallots will be caramelized.

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 378kcalCarbohydrates: 16gProtein: 20gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 111mgSodium: 239mgPotassium: 490mgFiber: 1gSugar: 4gVitamin A: 94IUVitamin C: 4mgCalcium: 25mgIron: 2mg

Why This Recipe is a Perfect Meal Prep:

  • One Sheet Pan, One Cleanup: No need to deal with a bunch of different pots and pans. Everything cooks together on a single sheet pan, making cleanup a breeze.

  • Simple Ingredients, Big Flavor: The fig butter gives the chicken a sweet-savory flavor, while the vinegar balances it out with a slight tang. Italian seasoning, garlic powder, and shallots round out the flavor profile, taking this meal far beyond basic roasted chicken.

  • Affordable Ingredients: Russet potatoes, chicken thighs, and shallots are all affordable, pantry-friendly ingredients, but they transform into something far more gourmet with this marinade.

  • Meal Prep-Friendly: This dish holds up well in the fridge for several days, so you can prepare it ahead of time for easy, flavorful lunches or dinners throughout the week.

  • Balanced Nutrients: The chicken thighs provide protein, the potatoes are a great source of complex carbs, and the shallots add a pop of flavor while giving you a touch of fiber. It’s a balanced, satisfying meal all on one tray.

  • Customizable: Don’t have fig butter? Use apple butter or even a bit of honey for a similar sweetness. The marinade is super versatile and can be adjusted to your taste.

  • Quick & Easy: With just 10 minutes of prep, this dish is in the oven and ready to go in no time. Even with the added flavor complexity, it’s as easy as tossing everything together and letting the oven do the work.

The PrepYoSelf Newsletter

fig glazed roasted chicken with arugula salad

Recipe Ingredient and Variations:

  • Chicken Thighs (Bone-In): Bone-in, skin-on chicken thighs are juicier and more flavorful than chicken breasts. The fat in the skin helps keep the meat moist while roasting, and the bone helps retain moisture. For a more budget-friendly option, try chicken drumsticks. If you prefer leaner meat, you can use chicken breasts, though they may cook faster (check at 25 minutes).

  • Russet Potato (Peeled & Cubed): Russet potatoes are starchy and crisp up beautifully when roasted. They absorb the marinade’s flavors while getting golden brown on the edges. Swap with sweet potatoes – for a natural sweetness and added fiber or cauliflower or brussels sprouts – if you want a lower-carb option.

  • Shallot (Peeled & Sliced): Shallots have a mild, slightly sweet onion flavor that intensifies when roasted, adding depth to the dish without overpowering it. Try red onion for a slightly stronger, but still sweet, flavor.

  • Trader Joe’s Fig Butter: Fig butter brings natural sweetness and depth to the marinade, creating a beautiful caramelization on the chicken and potatoes as they roast. The sweetness balances the tangy vinegar and savory spices. Swap with apricot preserves for a slightly more tart but still great for glazing.

  • Olive Oil: Olive oil is the base of the marinade, helping all the flavors coat the chicken and potatoes evenly while adding richness. It also helps the chicken skin crisp up beautifully.

  • Red Wine Vinegar: The acidity in red wine vinegar cuts through the richness of the chicken and balances the sweetness of the fig butter. It also tenderizes the meat slightly. Swaps with balsamic vinegar – for a slightly sweeter, more complex taste.

  • Italian Seasoning: This blend of dried herbs (typically oregano, basil, thyme, and rosemary) brings in classic Mediterranean flavors that pair beautifully with the fig butter and vinegar.

  • Garlic Powder: Garlic powder adds a savory depth that rounds out the sweetness of the fig butter and the acidity of the vinegar. It also blends more evenly in the marinade than fresh garlic.

  • Salt & Pepper: Salt enhances all the flavors, while black pepper adds a slight heat that complements the sweetness of the fig butter.

fig glazed roasted chicken

Easy Basic Steps to Make Roasted Chicken and Potatoes

  1. Preheat the oven to 400°F and line a sheet pan with parchment paper or lightly grease it with oil to prevent sticking.

  2. Prepare the marinade: In a small bowl, whisk together the fig butter, olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and pepper until smooth and well combined.

  3. Assemble the sheet pan: Place the chicken thighs, cubed potatoes, and sliced shallots evenly on the prepared sheet pan.

  4. Coat the chicken: Using a brush or spoon, generously coat each chicken thigh with the marinade, ensuring an even layer of flavor. Lightly toss the potatoes and shallots with any remaining marinade for extra flavor.

  5. Bake the chicken: Transfer the sheet pan to the oven and roast for 35 minutes, or until the chicken reaches an internal temperature of 165°F (check using a meat thermometer at the thickest part). The skin should be golden brown and slightly crispy.

  6. Rest & Serve: Remove from the oven and let the chicken rest for 5 minutes before serving. This helps retain its juices for the best texture and flavor.

fig glazed roasted chicken with arugula salad

Meal Prep Pairing Tips for Fig Glazed Roasted Chicken

  • Garlic-Lemon Green Beans: Bright, zesty, and crisp – balances the sweetness of the fig butter glaze. Meal Prep Tip: Blanch green beans, then sauté them with garlic and a squeeze of lemon.

  • Cucumber & Tomato Salad: Refreshing and light, with a simple olive oil & red wine vinegar dressing. Meal Prep Tip: Store the dressing separately to keep it crisp all week.

  • Steamed Broccoli with Balsamic Drizzle: Adds fiber, crunch, and a subtle balsamic sweetness to tie in the fig butter. Meal Prep Tip: Steam and store in separate containers for quick reheating.

  • Lemony Orzo Pasta: Light and citrusy, helping cut through the richness of the chicken.  Meal Prep Tip: Toss with olive oil and lemon zest to prevent it from drying out.

  • Cauliflower Mash: Creamy, buttery, and low-carb – a great potato alternative. Meal Prep Tip: Blend steamed cauliflower with Greek yogurt for extra creaminess.

Similar Recipes

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Primavera Stuffed Chicken Breasts

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Oven Baked Pineapple BBQ Chicken

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Rosemary Baked Chicken and Potatoes

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Frequently Asked Questions

Can I use boneless, skinless chicken instead of bone-in thighs?

Yes! Boneless, skinless thighs or chicken breasts will work, but they cook faster. Reduce the baking time to 20-25 minutes and check for an internal temperature of 165°F to prevent drying out.

Can I cook this in an air fryer instead of the oven?

Absolutely! To cook in an air fryer: Preheat to 375°F. Place the chicken in a single layer in the basket (cook in batches if needed). Air fry for 25-30 minutes, flipping halfway, until the internal temperature reaches 165°F. Toss the potatoes and shallots in the air fryer for 12-15 minutes or until tender.

How do I prevent the potatoes from being undercooked?

Potatoes can take longer to cook than chicken if they’re too large. To ensure they cook evenly: Cut them into small, uniform cubes (about ½-inch pieces). Parboil for 5 minutes before roasting if you want them extra soft. Toss them with a little extra olive oil for better caramelization.

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Pear Arugula Salad

pear and arugula salad with Marcona almonds and shallots

This Pear & Arugula Salad is everything you need—crunchy, sweet, nutty, and perfectly dressed with a fig-infused dressing that’s out of this world! Plus, it’s gluten-free, vegetarian, and loaded with anti-inflammatory, antioxidant-rich ingredients. Let’s get into why this needs to be in your meal prep lineup ASAP!

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 447kcal | Carbohydrates: 34g | Protein: 14g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 808mg | Potassium: 471mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1219IU | Vitamin C: 15mg | Calcium: 368mg | Iron: 2mg

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pear and arugula salad with Marcona almonds and shallots

pear and arugula salad with Marcona almonds and shallots

Pear Arugula Salad

This fresh and flavorful salad combines arugula, pear, marcona almonds, parmesan, and shallots, tossed with a sweet and tangy fig dressing for a light, yet satisfying dish.
No ratings yet
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Prep Time 10 minutes
Course lunch, Salad
Cuisine American
Servings 2
Calories 447 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 4 cups arugula
  • 1 pear (thinly sliced, remove seeds and stems)
  • 1/4 cup Marcona almonds
  • 1 shallot (peeled, thinly sliced)
  • 2 oz grated parmesan cheese

Salad Dressing

  • 2 tablespoons Trader Joe's Fig Butter
  • 2 tablespoons Trader Joe's Limone Premuto Extra Virgin Olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Make the Dressing: Whisk together fig butter, olive oil, lemon juice, garlic powder, and salt in a small bowl
    Note: You can also use a pre-made vinaigrette dressing such as balsamic dressing or honey mustard dressing.
  • Assemble the Salad: Place arugula in a large bowl and drizzle with dressing. Toss to coat evenly. (For meal prep, store the dressing separately and add before serving!)
  • Build It Up: Arrange dressed arugula on a serving platter. Layer the sliced pears, almonds, shallots, and parmesan on top.

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 447kcalCarbohydrates: 34gProtein: 14gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 25mgSodium: 808mgPotassium: 471mgFiber: 6gSugar: 18gVitamin A: 1219IUVitamin C: 15mgCalcium: 368mgIron: 2mg

Why You’ll Love This Salad

  • Gluten-Free & Vegetarian: Perfect for those avoiding gluten while still enjoying a gourmet-quality meal.

  •  Carb Friendly: With arugula, pears, and marcona almonds, you get nutrient-dense carbs without the heavy starch.

  • Anti-Inflammatory Powerhouse: Olive oil, arugula, and almonds are rich in omega-3s and antioxidants that help reduce inflammation.

  • Antioxidant Boost: Pears, arugula, and shallots are packed with vitamins C and K, plus fiber to support digestion and overall health.

  • Meal Prep Perfection: Prepped in 10 minutes, this salad stays fresh, especially when storing the dressing separately.

The PrepYoSelf Newsletter

Ingredient Notes and Substitutions:

  • Arugula: This leafy green has a slightly peppery, nutty taste that balances the sweetness of the pear. It’s also loaded with vitamin K, folate, and antioxidants, making it a fantastic choice for an anti-inflammatory diet. Substitution: If you prefer a milder green, try baby spinach or mixed greens.

  • Pear: Pears bring a natural sweetness and juicy texture that complements the sharpness of arugula and the crunch of almonds. Plus, they’re high in fiber and vitamin C for digestive and immune support. Substitution: Swap for apple slices (such as Honeycrisp for extra crunch) if pears aren’t available.

  • Marcona Almonds: These Spanish almonds are softer, slightly buttery, and add a satisfying crunch. They’re packed with healthy fats and vitamin E, which help reduce inflammation. Substitution: Use regular roasted almonds, walnuts, or pistachios for a similar crunch. For a nut-free option, try pumpkin seeds (pepitas).

  • Shallot: Shallots provide a mild, slightly sweet onion flavor that enhances the savory elements of the salad. They’re also high in antioxidants and anti-inflammatory compounds.Substitution: Use thinly sliced red onion or even chives for a gentler onion flavor.

  • Grated Parmesan Cheese: Adds a salty, umami-rich element that ties everything together. Parmesan is naturally low in lactose, making it easier to digest for those with mild dairy sensitivities. Substitution: Use feta or goat cheese for a tangier bite, or nutritional yeast for a dairy-free alternative.

  • Trader Joe’s Fig Butter:This provides natural sweetness with deep, caramelized fig flavors that complement the pears beautifully. It’s also packed with polyphenols and fiber for added gut health benefits. Substitution: Swap for balsamic glaze or honey for a similar depth of flavor.

  • Trader Joe’s Limone Premuto Extra Virgin Olive Oil:This lemon-infused olive oil adds brightness while delivering healthy monounsaturated fats that support heart health. Substitution: Use regular extra virgin olive oil with a teaspoon of lemon zest for a similar citrusy touch.

  • Lemon Juice: Enhances the freshness and keeps the pears from browning while adding a little extra vitamin C.

  • Garlic Powder: Adds a subtle savory note without overpowering the delicate flavors.

pear and arugula salad with Marcona almonds and shallots

Basic Steps to Meal Prep Pear Arugula Salad

  1. In a small bowl, combine the fig butter, olive oil, lemon juice, garlic powder, and salt. Whisk together until smooth and set aside. This will be your salad dressing.

  2. In a large salad bowl, add the arugula. Drizzle the prepared dressing over the arugula and toss gently to coat all the leaves evenly. (If you prefer a different dressing, you can use balsamic vinaigrette or your favorite dressing.)

  3. Once the arugula is dressed, transfer it to a serving platter, spreading it out evenly.

  4. Arrange the thinly sliced pear on top of the arugula. Next, sprinkle the marcona almonds, grated parmesan cheese, and thinly sliced shallots over the salad.

  5. Meal Prep Tip: If you’re making this salad ahead of time, store the dressing separately in a small container to keep the salad fresh. Drizzle the dressing on just before you’re ready to eat.

pear and arugula salad with Marcona almonds and shallots

Pro Tips & Techniques for the Perfect Pear & Arugula Salad

  • How to Keep Arugula Fresh & Crisp: If using fresh arugula, wash and dry it thoroughly using a salad spinner to remove excess moisture.

  • How to Slice Pears Perfectly: Use a sharp chef’s knife to cut the pear in half, then quarters. Remove the core with a small paring knife or spoon before slicing.

  • Prevent Browning: Toss sliced pears in a little lemon juice to keep them fresh and prevent oxidation.

  • Achieving the Perfect Dressing Emulsion: Use a whisk or small mason jar to mix the fig butter, olive oil, lemon juice, and spices. Shake or whisk vigorously until the dressing is smooth and well combined. This helps the oil and fig butter emulsify properly for even coating.

  • Meal Prep & Storage Hacks: Store all ingredients separately, especially the dressing, to keep everything fresh and crisp. Keep the dressing in a small leak-proof container (like a mini glass jar or silicone dressing cup) and add just before eating.

pear and arugula salad with Marcona almonds and shallots and baked chicken thighs

Add a Protein for a protein boost:

  • Grilled Chicken Breast: A simple, juicy grilled or roasted chicken breast adds lean protein without overpowering the delicate flavors.

  • Seared Salmon: The richness of salmon pairs beautifully with the tangy dressing and crunchy almonds.

  • Shrimp: Lightly sautéed or grilled shrimp adds a fresh, slightly sweet contrast.

  • Crispy Chickpeas: For a vegetarian, plant-based protein boost, roasted chickpeas provide a crispy, savory bite.

  • Hard-Boiled Eggs: A quick and easy protein option that adds creaminess and extra nutrients.

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Frequently Asked Questions

Can I use a different dressing?

Absolutely! While the fig butter dressing adds a unique flavor, you can swap it for balsamic vinaigrette, honey mustard dressing, or lemon vinaigrette.

What can I substitute for Marcona almonds?

If you don’t have Marcona almonds, try toasted walnuts or pecans (for a nutty crunch), pumpkin seeds (pepitas) (nut-free option), slivered almonds (a more budget-friendly alternative)

Can I swap arugula for another green?

Yes, you can use baby spinach, mixed greens, or baby kale.

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Feb 10 Weekly Meal Plan

rectangular wooden plate with chicken flatbread and spring mix salad

Learn to Use Our Meal Plan Tool

Discover how to simplify your meal planning process!

Learn Now

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

Breakfast Lunch Dinner
Mon

 Chia Pudding BBQ Chicken Flatbread Shrimp and Cabbage Stir Fry
Tues Breakfast Pizza Taco Meat Stuffed Acorn Squash Instant BBQ Chicken with Broccoli and Corn
Wed Chia Pudding BBQ Chicken Flatbread Shrimp and Cabbage Stir Fry
Thurs Breakfast Pizza Taco Meat Stuffed Acorn Squash Instant BBQ Chicken with Broccoli and Corn
The meal plans are designed to serve one person and account for 4 days. This is so that you can enjoy it at it’s best quality and also allows room for flexibility just in case you get takeout or eat out during the week.

Set Your Pace

  • If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.

  • If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.

  • Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Preparation:

  1. Prep the oven for the Acorn Squash, Roasted Veggies, and Breakfast Pizza.

  2. Set up the Instant Pot for the BBQ Chicken.

Cooking Phase 1: Stove top:

  1. Cook the Taco meat.

  2. Stir fry the shrimp recipe.

Cooking Phase 2: Assembly

  1. Prepare the Chia Pudding

  2. Once the Instant Pot Chicken is cooked, separate the portions for the flatbread.

  3. After the acorns quash cooks, stuff it with the taco meat.

Final Steps:

  1. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

  • Evenly divide meals according to the serving size

  • Let all items cool before placing them in the refrigerator

  • Keep all items refrigerated under 40F until ready to eat or reheat

  • Breakfast: Serve the chia pudding chilled, while the breakfast pizza can be reheated in the microwave

  • Lunch: Both meals can be reheated in the microwave, serve the salad items chilled

  • Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

  • Chia pudding: Feel free to serve your choice of fruit

  • Taco Meat: Feel free to use your choice of ground meat such as chicken or turkey.

  • Chicken: Feel free to use your choice cut of chicken such as chicken breasts or tenderloins

  • Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

Extra Leftover Ingredients Not Used

  • Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.

  • Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal

  • Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources

Showcase 1

Supplemental
Snacks

Snacks to fuel you throughout the day

Download PDF
Showcase 2

Kitchen
Equipment

Recommended Kitchen Tools & Cooking Utensils

Download PDF
Showcase 3

Grocery Pantry
Staples

Always be ready by stocking up on these items

Download PDF
Common Kitchen Terms

Common Kitchen Terms

Get up to speed with those fancy cooking terms

Download PDF

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Sweet Chili Beef and Broccoli Cashew Stir Fry

beef and broccoli cashew stir fry

If you’re looking for a quick, flavor-packed meal that’ll keep you on track with your healthy eating goals, this Sweet Chili Beef & Broccoli Cashew Stir-Fry is IT! It’s got that perfect balance of sweet, savory, and crunchy goodness—plus, it’s a breeze to make!

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 460kcal | Carbohydrates: 29g | Protein: 41g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 2311mg | Potassium: 1137mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2436IU | Vitamin C: 162mg | Calcium: 97mg | Iron: 6mg

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beef and broccoli cashew stir fry

beef and broccoli cashew stir fry

Sweet Chili Beef and Broccoli Cashew Stir Fry

This Sweet Chili Beef & Broccoli Cashew Stir-Fry is a quick, flavorful, and meal prep-friendly dish packed with protein, crunchy veggies, and a sweet-savory kick—perfect for busy individuals craving a healthy, global-inspired meal!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2
Calories 460 kcal

Equipment

  • knife
  • cutting board
  • wok

Ingredients
  

  • 10 oz lean ground beef
  • 1/4 cup red onions (diced)
  • 1 tablespoon garlic (minced)
  • 4 tablespoons soy sauce
  • 2 tablespoons sweet thai chili sauce
  • 1/4 teaspoon garlic
  • 1/4 teaspoon pepper
  • 2 cups broccoli florets
  • 1 red bell pepper (sliced)
  • 1 teaspoon sesame seeds
  • 1 oz cashew nuts
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil

Instructions
 

  • Make the Sweet Chili Glaze: In a small bowl, mix together the soy sauce, sweet chili sauce, garlic powder, and pepper. Set aside—this is the magic sauce that brings everything together!
  • Sauté the Aromatics: Heat the olive oil in a pan over medium-high heat. Add the diced red onions and minced garlic. Sauté for about a minute until fragrant and softened.
  • Brown the Beef: Add the ground beef and break it up with a spatula. Cook until browned and no longer pink, about 4-6 minutes.
  • Add the Veggies & Sauce: Toss in the broccoli and red bell pepper. Pour in the sweet chili soy glaze and stir well. Let everything cook for another 2-3 minutes, just until the veggies are tender-crisp.
  • Garnish & Serve!: Sprinkle in the sesame seeds and cashews for extra crunch. Squeeze fresh lime juice over the top for that final bright, zesty flavor.

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 460kcalCarbohydrates: 29gProtein: 41gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 88mgSodium: 2311mgPotassium: 1137mgFiber: 5gSugar: 15gVitamin A: 2436IUVitamin C: 162mgCalcium: 97mgIron: 6mg

Why This Meal Prep Recipe is a Game-Changer

  • Super Easy & Beginner-Friendly – No fancy techniques here! Just simple, straightforward cooking with big flavors.

  • Meal-Prep Perfection – This stir-fry stays fresh for days, making it an excellent grab-and-go meal.

  • Packed with Nutrients – You’re getting protein from the beef, fiber-rich veggies, and healthy fats from the cashews.

  • Customizable for Any Diet – Pair it with rice, noodles, or go low-carb with cauliflower rice or lettuce wraps!

  • Global Flavors Made Simple – That Thai sweet chili sauce gives you an irresistible sweet-heat kick with minimal effort.

  • Quick to Make – Just 20 minutes from start to finish! Perfect for busy schedules.

  • Budget-Friendly – Minimal ingredients, maximum flavor, and way cheaper than takeout!

The PrepYoSelf Newsletter

Tasty Ingredients for Stir Fry

  • Lean ground beef works best for a balanced meal.

  • Red Onion, diced – Adds a mild sweetness and depth of flavor.

  • Minced Garlic – Freshly minced for the best taste, or use pre-minced for convenience.

  • Soy Sauce – Provides a savory, umami-rich base for the sauce.

  • Sweet Thai Chili Sauce – Adds the perfect mix of sweet and spicy.

  • Garlic Powder – Enhances the garlic flavor without overpowering.

  • Black Pepper – Adds a subtle kick.

  • Broccoli Florets – Keep them bite-sized for even cooking.

  • Red Bell Pepper, sliced – Adds color, crunch, and a touch of sweetness.

  • Sesame Seeds – A small but mighty garnish for nutty flavor.

  • Cashew Nuts – Adds crunch and healthy fats.

  • Fresh Lime Juice – Brightens the dish with a zesty finish.

beef and broccoli cashew stir fry

How to Make Beef and Broccoli Cashew Stir Fry

  1. Prepare the Sweet Chili Sauce: In a small bowl, mix together the soy sauce, sweet Thai chili sauce, garlic powder, black pepper, and water. Stir well until combined, then set aside. This sauce will coat the beef and veggies, giving them an irresistible sweet and savory flavor.

  2. Sauté the Aromatics: Heat 1 tbsp olive oil in a large pan or wok over medium-high heat. Once the oil is hot, add the diced red onion and minced garlic. Stir frequently and cook for about 1-2 minutes, until the onions soften and the garlic becomes fragrant. Be careful not to burn the garlic—it should be golden, not brown.

  3. Brown the Beef: Add the ground beef to the pan, breaking it apart with a spatula as it cooks. Stir frequently to ensure even browning. Cook for 4-6 minutes until the beef is no longer pink and fully cooked through. If there is excess grease, carefully drain it before moving to the next step.

  4. Add the Vegetables & Sauce: Toss in the broccoli florets and sliced red bell pepper. Give everything a good stir so the veggies start cooking evenly. Then, drizzle the sweet chili soy sauce mixture over the beef and veggies. Stir well to coat everything in the sauce. Cook for another 2-3 minutes, until the broccoli is bright green and slightly tender but still crisp. The bell peppers should soften slightly while keeping a little crunch.

  5. Add Final Touches & Serve: Sprinkle the sesame seeds and cashew nuts over the stir-fry, adding a delicious crunch to the dish. Finally, drizzle fresh lime juice over the top to enhance the flavors.

beef and broccoli cashew stir fry

Meal Prep Tips for Beef Stir Fry

  • Extra Add-Ins for More Flavor & Texture: Fried Egg – Add a sunny-side-up egg for an extra protein boost! Avocado Slices – Creamy avocado balances out the heat. Chopped Green Onions – A fresh garnish to bring everything together.

  • Protein Swaps: Ground Turkey or Chicken – A leaner option with a slightly milder flavor. Tofu or Tempeh – For a plant-based alternative, crumble tofu or slice tempeh. Shrimp – Adds a seafood twist and pairs well with the sweet chili sauce.

  • Vegetable Swaps: Snap Peas – Adds extra crunch and natural sweetness. Carrots – Thinly sliced or shredded for added color and texture. Zucchini or Mushrooms – Great for bulking up the dish while keeping it low-calorie.

  • Sauce Swaps: Coconut Aminos – A lower-sodium, soy-free alternative to soy sauce. Sriracha or Red Pepper Flakes – If you want to add extra heat! Honey + Sriracha – Mix these together for a homemade sweet chili-style sauce.

beef and broccoli cashew stir fry

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Oven Baked Orange Ginger Salmon and Snow Peas

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Grilled Steak with Sweet Potato Wedges

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Frequently Asked Questions

What kind of pan should I use?

A wok or large skillet works best for stir-fries because they distribute heat evenly and allow for quick cooking. If using a non-stick pan, you may need a little extra oil to prevent sticking.

What’s the best way to meal prep this for work lunches?

Store in airtight containers with rice, noodles, or cauliflower rice. Reheat in the microwave for 1-2 minutes with a splash of water to keep it from drying out.

Can I make this without nuts?

Yes! If you have a nut allergy or prefer to skip the cashews, try: Toasted sunflower seeds – Crunchy and nut-free. Adds a subtle nutty flavor. Water chestnuts – For a satisfying crunch.

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One Pan Thai Red Curry Cod

thai red curry cod

Looking to shake up your weekly meal prep with something bold, vibrant, and downright delicious? Let me introduce you to this Thai-Inspired Coconut Cod—a dish that’s bursting with rich, creamy flavors and fresh ingredients that’ll make your taste buds do a happy dance. Whether you’re juggling work, family, or just craving something new, this recipe is here to deliver.

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Calories: 497kcal | Carbohydrates: 17g | Protein: 35g | Fat: 34g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 73mg | Sodium: 1055mg | Potassium: 1248mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2851IU | Vitamin C: 125mg | Calcium: 112mg | Iron: 6mg

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thai red curry cod

thai red curry cod

One Pan Thai Red Curry Cod

Give this Thai-Inspired Red Curry Cod a spot in your meal prep rotation, and watch it become a go-to favorite. It’s comforting, fresh, and totally crave-worthy. Happy cooking
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2
Calories 497 kcal

Equipment

  • knife
  • cutting board
  • skillet

Ingredients
  

  • 12 oz cod fillets
  • 1/4 cup red onions (diced)
  • 1/4 cup green onions (chopped)
  • 2 tablespoons garlic cloves (minced)
  • 2 tablespoons fresh ginger (minced)
  • 1 yellow bell pepper (sliced)
  • 4 fresh basil leaves
  • 2 tablespoons red curry paste
  • 1 cup coconut milk
  • 1/2 cup vegetable broth (or water, if needed to thin out the sauce)
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add the red onions, green onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant and softened.
  • Stir in the Thai red curry paste, mixing well to coat the aromatics.
  • Pour in the coconut milk and stir until combined. Add the fish sauce for that umami punch.
  • Gently place the cod fillets into the coconut broth. Add the sliced yellow bell peppers and fresh basil leaves.
  • Cover the skillet with a lid and reduce the heat to medium-low. Let it simmer gently for 10-12 minutes until the cod is cooked through and flaky.
  • If the sauce thickens too much, add a splash of water or vegetable broth to loosen it up.
  • Finish with a squeeze of fresh lime juice and garnish with extra basil leaves. Serve over fluffy rice or slurp-worthy rice noodles

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 497kcalCarbohydrates: 17gProtein: 35gFat: 34gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 73mgSodium: 1055mgPotassium: 1248mgFiber: 2gSugar: 3gVitamin A: 2851IUVitamin C: 125mgCalcium: 112mgIron: 6mg

Reasons Why This Recipe Is Perfect for Your Meal Prep:

  • Quick & Easy: Ready in under 30 minutes, it’s perfect for busy weekdays when time is tight but you still crave something wholesome.

  • One-Pan Wonder: Fewer dishes to wash means less time cleaning and more time enjoying your flavorful creation.

  • Meal Prep Friendly: The flavors deepen beautifully as it sits, making your leftovers taste even better the next day.

  • Nutrient-Packed: Cod is lean and protein-rich, while the veggies add fiber and antioxidants. A well-balanced, guilt-free meal!

  • Customizable: Spice lover? Add extra curry paste. Veggie fan? Toss in snap peas or carrots. Make it your own!

  • Exotic Yet Accessible: It brings Thai-inspired flavors to your kitchen with pantry-friendly ingredients.

  • Family-Approved: Mild, creamy, and subtly spiced, it’s a dish the whole family can enjoy—even picky eaters!

The PrepYoSelf Newsletter

Here’s What You Need

  • Cod fillets: Mild and flaky, cod absorbs the rich, aromatic flavors of the curry and coconut milk, making it the perfect protein base.

  • Red onions (diced): Adds a sweet, slightly sharp flavor that balances the creaminess of the coconut milk.

  • Green onions (chopped): Offers a fresh, slightly peppery bite that brightens the dish.

  • Garlic cloves (minced): Infuses the dish with a bold, savory depth that complements the curry paste.

  • Fresh Ginger (minced): Adds a warm, zesty kick that enhances the Thai-inspired flavors.

  • Yellow bell pepper (sliced): Sweet and crunchy, it provides a pop of color and texture against the tender cod.

  • Fresh basil leaves: Introduces a fragrant, herbal note that pairs beautifully with the creamy coconut base.

  • Thai red curry paste: The heart of the dish, bringing a spicy, aromatic depth with flavors of lemongrass, chili, and spices.

  • 1 cup coconut milk: Creates a rich, creamy sauce that mellows the heat of the curry paste and adds luscious texture.

  • Vegetable broth (or water if needed to thin out the broth): Lightens the sauce slightly, ensuring the perfect consistency without diluting flavor.

  • Lime juice: Adds a bright, tangy finish that cuts through the richness, enhancing all the flavors.

  • Fish sauce (adjust to taste): Provides umami depth and a subtle salty kick that ties everything together.

thai red curry cod

How to Meal Prep Thai Red Curry Cod

  1. Heat the olive oil: Pour 1 tablespoon of olive oil into a large skillet and place it over medium heat. Allow the oil to warm up for about 30 seconds until it shimmers slightly, which means it’s hot enough to cook the aromatics.

  2. Cook the aromatics: Add the diced red onions, chopped green onions, minced garlic, and minced ginger to the skillet. Stir them frequently with a wooden spoon or spatula and cook for 2-3 minutes until they become soft and fragrant, releasing their natural oils.

  3. Add the curry paste: Spoon in the Thai red curry paste and stir well to combine it with the cooked aromatics. Let it cook for 1 minute to bloom the spices, which will enhance the flavor of the dish.

  4. Create the sauce: Slowly pour in the coconut milk while stirring to create a smooth, creamy mixture. Add the fish sauce at this stage to infuse the sauce with umami flavor. Continue stirring until everything is well combined.

  5. Add the cod and vegetables: Gently place the cod fillets into the coconut curry sauce, making sure they’re partially submerged for even cooking. Scatter the sliced yellow bell peppers and fresh basil leaves around the fish.

  6. Simmer the dish: Cover the skillet with a lid to trap the heat and moisture. Reduce the heat to medium-low to prevent the sauce from boiling too vigorously. Let the dish simmer gently for 10-12 minutes. Check the cod by gently flaking it with a fork—it should be opaque and easily flake apart when fully cooked.

  7. Adjust the consistency: If the sauce seems too thick, add a splash of vegetable broth or water to loosen it up. Stir gently to combine without breaking the cod fillets.

  8. Finish with lime: Once the cod is cooked through, turn off the heat. Squeeze fresh lime juice over the dish to brighten the flavors. Garnish with extra basil leaves for a fresh, aromatic finish.

  9. Serve and enjoy: Serve the Thai-Inspired Coconut Cod over a bed of steamed rice or rice noodles to soak up the delicious sauce. Enjoy your flavorful, nutritious meal!

thai red curry cod

Pairing Tips for Red Curry Cod

  • Serve with grains: Pair with jasmine rice, brown rice, or quinoa for a fiber-rich, satisfying base.

  • Add fresh sides: A simple cucumber salad with lime juice and chili flakes offers a refreshing, crunchy contrast.

  • Steamed Broccoli or Bok Choy: Simple steamed greens balance the rich flavors with a clean, fresh bite.

  • Toppings: Top with chopped peanuts or cashews for an extra crunch.

thai red curry cod

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Frequently Asked Questions

Can I use frozen cod?

Yes, just make sure to thaw the cod completely and pat it dry before cooking to prevent excess water from diluting the sauce.

Is this dish spicy?

It has a mild kick from the Thai red curry paste, but you can adjust the heat by adding more or less curry paste to suit your taste.

What can I use instead of fish sauce?

You can use salt, soy sauce, or even miso paste for an umami boost.

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Feb 3 Weekly Meal Plan

round plate with english muffins topped with chopped shrimp, red onions, and cherry tomatoes with spring mix salad

Learn to Use Our Meal Plan Tool

Discover how to simplify your meal planning process!

Learn Now

Welcome aboard if you’re new! Our meal planning tool is your personalized meal prep assistant –  you can tweak your serving sizes or skip some recipe options, it’s all in your hands! Our meal plans are meant to be a guide, so feel free to use all recipes or just a few to get you started!  Click on each recipe to learn more prep tips. Enjoy the meals at your pleasure, but here’s an example of how we plan out the meals during the week:

Breakfast Lunch Dinner
Mon

 Sausage and Cheese Muffin Pesto Shrimp Mini Pizzas Instant Pot Basil Pesto Beef Stew
Tues Fried Egg with Apple and Sausage Hash Grilled Balsamic Steak Salad Lemon Italian Chicken with Rutabaga
Wed Sausage and Cheese Muffin Pesto Shrimp Mini Pizzas Instant Pot Basil Pesto Beef Stew
Thurs Fried Egg with Apple and Sausage Hash Grilled Balsamic Steak Salad Lemon Italian Chicken with Rutabaga
The meal plans are designed to serve one person and account for 4 days. This is so that you can enjoy it at it’s best quality and also allows room for flexibility just in case you get takeout or eat out during the week.

Set Your Pace

  • If you’re a beginner at meal prep: Be prepared to set aside 2-3 hours. Once mise en place is complete, all of these recipes can be completed one by one.

  • If you’re a meal prep pro, use the sequenced steps below: These steps give you the flexibility to cook items simultaneously in a sequence of events.

  • Be sure to set timers and check on food items to avoid overcooking. Sequencing will save you time and meal prep can be done in 1-2 hours.

Meal Prep Run Down

Preparation:

  1. Gather Ingredients: Pull out all the proteins, veggies, seasonings, oils, and kitchen tools.

  2. Set the main oven to 400°F (for Sweet Potatoes & Italian Chicken).

  3. Instant Pot Ready: Have it set up and ready for the Beef Stew.

  4. Chop and Prep the Ingredients and Season the Proteins.

  5. Place the Beef in the Instant Pot and get it cooking since this will take the longest.

Cooking Phase 1: Oven Set up:

  1. Place rutabaga, potatoes, and chicken on one sheet pan. Bake for 35-40 minutes.

  2. On another sheet pan, spread the sweet potato wedges. Roast for 20 minutes (they’ll finish earlier, giving space for other items if needed).

  3. Assemble Sausage Egg & Cheese Biscuits. (Note: Toast for 2-3 minutes when ready to serve.)

Cooking Phase 2: Stove Tasks (while Oven is working)

  1. Grill the steak (3-5 minutes per side). Rest, then slice.

  2. In another pan, fry the eggs (3-5 minutes). Remove and set aside. In the same pan, sauté diced sausage and apples until golden brown (3-4 minutes).

Final Steps:

  1. Mini Pesto Shrimp Pizzas: Spread pesto on muffins, top with shrimp, tomatoes, and onions.

  2. Storage: Once all the dishes are fully cooked, plate everything into individual containers. Allow them to cool to room temperature before placing them in the refrigerator for storage. This will keep your meals fresh and ready to enjoy throughout the week.

If you’re sequencing your meal prep, be sure to keep an eye on everything! Make sure food is kept refrigerated under 40F degrees until ready to eat.

Assembly Tips

  • Evenly divide meals according to the serving size

  • Let all items cool before placing them in the refrigerator

  • Keep all items refrigerated under 40F until ready to eat or reheat

  • Breakfast: Both meals can be reheated in the microwave or toaster.

  • Lunch: The pesto shrimp mini pizzas can be served chilled or if you prefer a warm meal, heat them in a toaster oven. The steak and sweet potatoes can be reheated in the microwave. Serve the salad ingredients chilled.

  • Dinner: Both meals can be reheated in the microwave

Extra Flavors and Substitutions

  • Sausage and Cheese Muffin: Feel free to swap with a bagel or biscuit

  • Egg Hack: If making for multiple days, try soft-boiling eggs instead of frying—easier to store and quick to reheat.

  • Shrimp Pizzas: Protein Swap-Use cooked chicken, canned tuna, or roasted chickpeas.

  • Steak: Swap sweet potatoes with quinoa, brown rice, or roasted carrots.

  • Beef Stew: Try sun-dried tomato pesto or chimichurri for a different flavor profile.

  • Chicken: Marinate chicken 24 hours ahead for maximum flavor.

  • Supplement meals with additional snacks such as fresh veggies and fruit for additional daily caloric needs. You can use lime/lemon and olive oil in place of salad dressing

Extra Leftover Ingredients Not Used

  • Protein: Freeze any uncooked meats and save for a later recipe, or you can cook the full amount, and freeze the portion that you do not eat, and save for later use.

  • Fruit: Use leftover fruit in smoothies, on top of yogurt, or with your cereal

  • Veggies: Freeze any leftover veggies for later use. Use leftover herbs in omelets or other dishes for the weekend

Helpful Resources

Showcase 1

Supplemental
Snacks

Snacks to fuel you throughout the day

Download PDF
Showcase 2

Kitchen
Equipment

Recommended Kitchen Tools & Cooking Utensils

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Showcase 3

Grocery Pantry
Staples

Always be ready by stocking up on these items

Download PDF
Common Kitchen Terms

Common Kitchen Terms

Get up to speed with those fancy cooking terms

Download PDF

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Beef and String Beans Stir Fry

beef stir fry with green beans and red bell pepper

Are you new to meal prepping but eager to enjoy flavorful, healthy meals during the week? This Beef and String Bean Stir Fry is your perfect gateway recipe! Packed with vibrant veggies, tender beef, and a savory-sweet sauce, it’s a dish that’s just as good as takeout but healthier, easier, and more budget-friendly.

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Calories: 353kcal | Carbohydrates: 25g | Protein: 31g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 1826mg | Potassium: 872mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2751IU | Vitamin C: 95mg | Calcium: 103mg | Iron: 4mg

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beef stir fry with green beans and red bell pepper

beef stir fry with green beans and red bell pepper

Beef and String Beans Stir Fry

This quick and easy Beef and String Beans Stir Fry combines tender beef, crisp veggies, and a flavorful homemade sauce for a healthy, beginner-friendly meal perfect for meal prep.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course, main dish
Cuisine Asian
Servings 2
Calories 353 kcal

Equipment

  • knife
  • cutting board
  • wok

Ingredients
  

  • 8 oz flank steak (thinly sliced)
  • 2 cloves garlic (minced)
  • 2 cups string beans
  • 1 red bell pepper (sliced)
  • 1/4 cup green onions (sliced)
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds

Stir Fry Sauce

  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon sesame oil

Instructions
 

  • Make the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, lime juice, honey, and sesame oil. Set aside.
  • Cook the Beef: Heat a wok or large skillet over high heat. Add 1 tablespoon of olive oil and sear the beef strips until browned, about 3–4 minutes. Remove from the wok and set aside.
  • Cook the Veggies: Reduce the heat to medium and toss in the minced garlic, string beans, and red bell pepper. Stir-fry for about a minute until the veggies are tender but still crisp.
  • Combine and Sauce: Add the beef back to the wok and pour in the stir fry sauce. Stir well to coat everything evenly. Cook for another 1–2 minutes.
  • Garnish and Serve: Sprinkle with green onions and sesame seeds for a fresh, nutty finish.

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.

Nutrition

Calories: 353kcalCarbohydrates: 25gProtein: 31gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 68mgSodium: 1826mgPotassium: 872mgFiber: 5gSugar: 16gVitamin A: 2751IUVitamin C: 95mgCalcium: 103mgIron: 4mg

Why This Stir Fry Is Perfect for Beginner Meal Preppers

  • Simple Ingredients, Big Flavor: The recipe uses pantry staples like soy sauce, honey, and sesame oil for a sauce that’s bursting with flavor. No need to hunt for hard-to-find ingredients!

  • Minimal Prep Time: With just a few fresh ingredients and pre-mixed sauce, you’ll have everything ready in no time.

  • Quick Cooking: From start to finish, this stir fry takes less than 20 minutes to prepare—perfect for busy weeknights.

  • Customizable for Your Taste: Don’t like string beans? Swap them out for broccoli or snap peas. Prefer chicken or tofu? Those work, too!

  • Balanced and Nutritious: This dish is packed with lean protein, fiber-rich veggies, and healthy fats—keeping you full and satisfied without sacrificing health.

  • Great for Reheating: The stir fry reheats beautifully, making it ideal for meal prep. Divide it into containers and enjoy it all week long!

  • Just as Good as Takeout: Skip the greasy takeout box—this stir fry delivers restaurant-quality flavor without the extra calories, cost, or waiting time.

The PrepYoSelf Newsletter

To Make Beef and String Beans Stir Fry, You’ll Need

  • Flank Steak: Flank steak is a lean, flavorful cut of beef that cooks quickly when sliced thinly, making it perfect for stir fry. Its hearty texture contrasts beautifully with the crisp veggies, adding a satisfying chew to each bite.

  • Garlic: Garlic is the flavor base of this dish, adding a warm, aromatic depth that enhances the overall taste. It complements the beef and vegetables without overpowering them.

  • String Beans: String beans provide a crunchy, fresh texture that balances the richness of the beef. They also absorb the savory stir fry sauce, giving you bursts of flavor with every bite.

  • Red Bell Pepper: The red bell pepper adds a pop of sweetness and vibrant color to the dish. Its slightly crisp texture pairs well with the string beans and contrasts the tenderness of the beef.

  • Green Onion: Green onions bring a mild, fresh onion flavor and a touch of brightness. Used as a garnish, they add visual appeal and a light, aromatic finish to the dish.

  • Sesame Seeds: Sesame seeds add a nutty, toasted flavor and a subtle crunch. They’re a simple garnish that elevates the dish’s texture and aesthetic.

  • Soy Sauce: The soy sauce is the backbone of the stir fry sauce, delivering a rich, umami-packed flavor that ties the ingredients together.

  • Oyster Sauce: Oyster sauce enhances the savory depth with a hint of sweetness, creating a balanced, complex flavor profile that coats the beef and vegetables perfectly.

  • Lime Juice: Lime juice adds a bright, tangy note that cuts through the richness of the beef and sauce, giving the dish a refreshing balance.

  • Honey: Honey provides a natural sweetness that offsets the salty and tangy elements, ensuring the stir fry has a harmonious blend of flavors.

  • Sesame Oil: Sesame oil adds a rich, nutty aroma that gives the dish its signature stir fry essence. A little goes a long way, and it rounds out the sauce beautifully.

beef stir fry with green beans and red bell pepper

How to prepare Beef and String Beans Stir Fry

  1. Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, lime juice, honey, and sesame oil until smooth. This is your stir fry sauce, which will bring all the flavors together—set it aside for now.

  2. Prep the Beef: Make sure your flank steak is sliced into thin strips (about ¼ inch thick) to cook evenly and quickly. Pat the slices dry with a paper towel to help them sear properly.

  3. Cook the Beef: Heat a wok or large skillet over high heat until it’s hot (you should see a slight shimmer on the surface). Add 1 tablespoon of olive oil, swirling it to coat the pan. Carefully add the beef strips in a single layer and let them sear without moving for 1–2 minutes. Flip and cook for another 1–2 minutes until browned. Remove the beef from the pan and set aside on a plate.

  4. Cook the Veggies: Reduce the heat to medium to prevent burning. Add the minced garlic, string beans, and sliced red bell pepper to the wok. Stir-fry for about 1 minute, stirring frequently, until the veggies start to soften but remain crisp.

  5. Combine and Sauce: Return the cooked beef to the wok and pour in the stir fry sauce. Stir everything together thoroughly so the beef and veggies are well-coated. Let it cook for another 1–2 minutes, allowing the sauce to slightly thicken and the flavors to meld together.

  6. Garnish and Serve: Turn off the heat and sprinkle the stir fry with sliced green onions and sesame seeds for a pop of color and flavor. Serve hot over cooked rice or noodles for a complete meal.

beef stir fry with green beans and red bell pepper

Meal Prep Pairing Tips for Beef Stir Fry

  • Carb Base Options : Classic white or brown rice soaks up the flavorful stir fry sauce and balances the meal. For extra indulgence, pair with a simple egg fried rice or veggie fried rice. Lo mein, soba, or rice noodles are excellent for turning this dish into a hearty, slurp-worthy meal.

  • Light and Fresh Sides: A refreshing, tangy cucumber salad  with a hint of sesame to complement the stir fry. Serve fresh or baked spring rolls for a light appetizer or side.

  • Soup Pairings: A light, savory miso soup broth with tofu and seaweed adds warmth without overpowering the stir fry. Hot and Sour Soup with it’s bold flavors pair well with the sweet and savory stir fry.

  • Chili Garlic Sauce: For those who love spice, a drizzle of this adds a fiery kick.

beef stir fry with green beans and red bell pepper

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Frequently Asked Questions

Can I use a different cut of beef?

Yes! Flank steak is ideal because it’s lean and tender when sliced thinly, but you can also use sirloin, skirt steak, or even pre-sliced stir fry beef. Just be sure to cut against the grain for the best texture.

What can I use instead of string beans?

If string beans aren’t available, try snap peas, broccoli florets, or zucchini. These veggies will still provide a nice crunch and pair well with the sauce.

What if I don’t have a wok?

No worries! A large, heavy-bottomed skillet works just as well. The key is to cook on high heat and keep the ingredients moving to prevent sticking or burning.