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Filipino Flavor, Air Fryer Style: Bistek Tagalog-Inspired Steak Bites for Meal Prep!

Steak Bites and Sliced Red onions with jicama slaw

Hey friends! If you’re looking to shake up your weekly meal prep with BIG flavor and minimal effort, I’ve got just the thing: Air Fryer Steak Bites inspired by the bold, tangy, and savory flavors of Filipino bistek tagalog! This twist on a classic dish gives you tender, juicy steak cubes with that signature calamansi-soy-garlic kick and caramelized red onions—all made quick and easy in the air fryer!

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

Calories: 353kcal | Carbohydrates: 11g | Protein: 43g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 2261mg | Potassium: 786mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 4mg

Steak Bites and Sliced Red onions with jicama slaw
Steak Bites and Sliced Red onions with jicama slaw

Air Fryer Steak Bites (Filipino Bistek Inspired)

These Air Fryer Bistek Steak Bites bring bold Filipino flavor to your weekly meal prep with simple ingredients!
No ratings yet
Prep Time 1 hour
Cook Time 10 minutes
Course dinner
Cuisine Asian
Servings 2
Calories 353 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl
  • Air Fryer

Ingredients
  

  • 12 oz sirloin steak (cut into 1 inch cubes)
  • 2 tablespoons garlic paste
  • 1/3 cup soy sauce
  • 3 pieces calamansi (or lemon juice)
  • 1/2 teaspoon pepper
  • 1/2 red onion (siced into rings)
  • 1 tablespoon olive oil (or cooking spray)

Instructions
 

  • Make the marinade: In a small bowl, combine garlic paste, soy sauce, calamansi (or lemon) juice, and pepper.
  • Marinate the steak: Toss steak cubes in a bowl with the marinade. Cover and refrigerate for 1 hour to let the flavors soak in.
  • Prep to cook: After marinating, remove the steak cubes and pat them dry with paper towels to help them get a nice sear. Preheat your air fryer to 400°F.
  • Load the air fryer: Arrange steak cubes and sliced onions on your air fryer tray. Spray or drizzle with olive oil.
  • Serve it up: Enjoy as-is, or pair with garlic rice, quinoa, sautéed green beans, or even a side salad for a balanced meal!

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: 353kcalCarbohydrates: 11gProtein: 43gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 104mgSodium: 2261mgPotassium: 786mgFiber: 1gSugar: 2gVitamin A: 6IUVitamin C: 13mgCalcium: 92mgIron: 4mg

Why These Air Fryer Steak Bites Are Meal Prep GOLD:

  • Quick cook time – Just 10 minutes in the air fryer and you’re done!
  • Marinate in advance – Do it the night before, and all that flavor just gets better.
  • Balanced macros – Lean protein, healthy fats, and low-carb friendly depending on your sides.
  • Freezer-friendly – Store leftovers in freezer-safe containers and reheat when you need them.
  • Budget-friendly – Cheaper than takeout and uses simple pantry staples.
  • Easy portion control – Steak bites make it easy to pre-portion meals for the week.
  • Filipino flavor fix – A delicious way to stay connected to heritage or explore new cuisines!

The PrepYoSelf Newsletter

Bistek Tagalog is traditionally made with thin slices of beef simmered in soy sauce, calamansi (our tiny but mighty Filipino citrus fruit), garlic, and heaps of onions. It’s a nostalgic comfort food in many Filipino homes (mine included!). But in this version, we’re turning those same flavors into air-fried steak bites that are perfect for meal prep—still satisfying, but faster and a little lighter. 

    Steak Bites and Sliced Red onions

    How to Meal Prep Filipino “Bistek” Steak Bites

    1. Make the marinade: In a small bowl, stir together the garlic paste, soy sauce, calamansi juice (or lemon juice), and ground pepper until well combined.
    2. Marinate the steak: Place the steak cubes in a medium mixing bowl. Pour the marinade over the steak and mix to coat each piece evenly. Cover the bowl with a lid or plastic wrap and place it in the refrigerator to marinate for at least 1 hour. This helps the steak absorb all the delicious flavors.
    3. Prepare for cooking: After marinating, remove the steak from the bowl and lay the pieces on a few paper towels. Gently pat them dry—this helps them brown better in the air fryer instead of steaming.
    4. Preheat your air fryer: Set your air fryer to 400°F (about 200°C) and let it preheat for a few minutes. Meanwhile, slice your red onion into thin rings.
    5. Arrange in the air fryer: Place the steak bites and onion rings in a single layer on the air fryer basket or tray. Spray lightly with cooking spray or drizzle with olive oil to help them crisp up and prevent sticking.
    6. Air fry: Cook the steak and onions for 8–10 minutes total. At the halfway point (around 4–5 minutes), open the air fryer and gently shake the basket or use tongs to flip the pieces for even cooking. The steak should be browned on the outside and cooked to your preferred doneness.
    7. Serve and enjoy: Let the steak bites rest for a minute or two after cooking, then serve them hot with your favorite sides like rice, salad, or veggies.

    Steak Bites and Sliced Red onions with jicama slaw

    Meal Prep Pairing Tips

    • Pair with garlic cauliflower rice and steamed broccoli for a low-carb option.
    • Serve over brown rice and top with a fried egg for a hearty lunch.
    • Add to a salad with tomatoes, cucumber, and a calamansi vinaigrette.
    • Serve with a refreshing slaw with jicama, bell peppers, and tomatoes.
    • Tuck into a whole wheat wrap with fresh greens and a drizzle of Greek yogurt.
    • Mix with stir-fried bell peppers for a quick rice bowl.
    • Eat cold with a squeeze of lime and avocado for a quick protein-packed snack.
    • Portion into bento boxes with pickled veggies for a fun meal prep twist!
    Steak Bites and Sliced Red onions with jicama slaw

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    Frequently Asked Questions

    Can I use a different cut of steak for this recipe?

    Yes! Ribeye or NY strip works too—just trim the fat and cube it up.


    Can I use bottled calamansi juice?

    Absolutely! Look for it in Asian or Filipino markets. Lemon juice also works as a backup.


    How long can I store it?

     In the fridge: up to 4 days. In the freezer: up to 2 months. Reheat in the air fryer or skillet!

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    Tropical Jicama Pineapple Salsa: Your New Favorite Refreshing Summer Topping

    Jicama Pineapple Salsa

    If you’re craving something bright, crisp, and totally addictive to level up your summer meals, this Jicama Pineapple Salsa is about to be your go-to. It’s juicy, crunchy, zesty, and just what you need when the heat is on and you’re firing up the grill. This isn’t your average salsa—this is a tropical twist that brings island vibes with every bite.

    Let’s dive into how ridiculously easy and flavor-packed this salsa is, plus all the reasons why it deserves a front-row spot in your weekly meal prep lineup!

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

    Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 148mg | Potassium: 130mg | Fiber: 2g | Sugar: 5g | Vitamin A: 103IU | Vitamin C: 29mg | Calcium: 14mg | Iron: 0.4mg

    Jicama Pineapple Salsa

    Jicama Pineapple Salsa

    Tropical Jicama Pineapple Salsa

    This vibrant jicama pineapple salsa combines crisp jicama, sweet pineapple, and zesty lime for a refreshing, easy-to-make summer topping.
    No ratings yet
    Prep Time 4 minutes
    Course Side Dish
    Cuisine American, Asian, Caribbean, Latin
    Servings 4
    Calories 40 kcal

    Equipment

    • knife
    • cutting board
    • mixing bowl

    Ingredients
      

    • 1 cup jicama (peeled and diced)
    • 1 cup pineapple (peeled and diced)
    • 1 shallot (peeled and thinly sliced)
    • 1/4 cup cilantro (chopped)
    • 2 tablespoons lime juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions
     

    • Wash and prep your ingredients. Rinse everything clean and get your cutting board ready.
    • Dice the jicama into small, bite-sized cubes. This root veggie is super crisp and brings that refreshing crunch.
    • Dice the pineapple into similar-sized pieces for a juicy, tropical punch.
    • Thinly slice the shallot—this adds a mild, sweet zing that balances out the sweetness.
    • Roughly chop the cilantro for that pop of herbaceous freshness.
    • Combine it all in a mixing bowl. Toss in the jicama, pineapple, shallots, and cilantro.
    • Drizzle with lime juice, sprinkle with salt and pepper, and mix it all up until well combined.

    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: 40kcalCarbohydrates: 10gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 148mgPotassium: 130mgFiber: 2gSugar: 5gVitamin A: 103IUVitamin C: 29mgCalcium: 14mgIron: 0.4mg

    Why You’ll Love This Salsa

    • It’s a flavor explosion. Sweet pineapple, crisp jicama, zingy shallots, and bright lime juice? Say no more.
    • It’s a tropical take on your usual salsa. Forget tomatoes—this mix is beachy, juicy, and unexpected in the best way.
    • Perfect for grilling season. Pile it on top of grilled chicken, shrimp, fish tacos, or even steak. It cuts through the richness and adds that wow factor.
    • No cooking required. Seriously. Just chop, mix, and go. Who wants to be stuck over a stove in the summer?
    • Meal prep friendly. It keeps beautifully in the fridge for a few days, and honestly, it gets even better as it sits.
    • Versatile and fun. Use it as a topping, a side, or even as a dip with chips.
    • Low-effort, high-reward. This is one of those recipes that makes you feel like a kitchen rockstar with barely any effort.

    The PrepYoSelf Newsletter

    Ingredient Breakdown

    • Jicam: This crunchy, juicy root veggie is the unsung hero of the salsa world. It has a mild, slightly sweet flavor that’s like a cross between an apple and a water chestnut. Jicama’s crisp texture gives the salsa that satisfying bite and keeps it light and refreshing—perfect when you want a crunchy contrast to grilled or rich foods. Plus, it’s super hydrating, which is an added bonus on hot days!
    • Pineapple: The tropical twist you didn’t know you needed! Pineapple brings natural sweetness and juiciness that brightens up the whole salsa. It balances the savory and sharp notes with its fresh, fruity pop. The acidity in pineapple also helps to tenderize and blend flavors, making every bite taste like a mini vacation.
    • Shallot: These little alliums add a mild onion flavor with a touch of sweetness and subtle sharpness. Unlike regular onions, shallots are less pungent and more delicate, so they complement the sweet pineapple and crisp jicama without overpowering them. The thin slices also add a nice textural contrast.
    • Cilantro: Cilantro brings that fresh, herbaceous zing that lifts the entire salsa. It adds a bright green note that complements the citrusy lime juice and ties together the sweetness and crunch with a fresh, almost citrus-like aroma. If you’re a cilantro fan, this herb will make the salsa feel vibrant and alive.
    • Lime Juice: This is the magic binder! Lime juice adds zesty acidity that wakes up all the flavors. It brightens the sweetness of the pineapple, sharpens the shallots, and gives the jicama an extra punch. Lime juice also helps balance the saltiness and pepper for a perfectly harmonious taste.
    • Salt and Pepper: These simple seasonings bring everything together by enhancing the natural flavors of the ingredients. Salt intensifies the sweetness of pineapple and the crispness of jicama, while pepper adds a subtle kick that keeps the salsa from tasting flat or one-dimensional.

    Jicama Pineapple Salsa

    How to make Jicama Pineapple Salsa

    1. Wash all your ingredients thoroughly. Rinse the jicama, pineapple, shallot, and cilantro under cold running water to make sure they’re clean
    2. Peel the jicama carefully. Use a vegetable peeler or a small knife to remove the tough outer skin. Then, place the peeled jicama on a cutting board and dice it into small, even cubes about half an inch in size. This helps the pieces cook evenly and makes the salsa easier to eat
    3. Peel the pineapple. Cut off the top and bottom, then stand it upright and carefully slice off the skin in strips, removing the “eyes” (the brown spots) as you go. Dice the pineapple into pieces roughly the same size as the jicama cubes
    4. Prepare the shallot. Peel off the papery outer layer. Slice the shallot in half lengthwise, then lay the flat side down and slice it thinly from root to tip. Thin slices will help the shallot blend nicely into the salsa without overpowering it
    5. Chop the cilantro. Gather the cilantro leaves into a small bunch, then roughly chop them with a knife. You don’t need tiny pieces—just enough to spread the fresh flavor evenly
    6. Combine all ingredients in a mixing bowl. Add the diced jicama, pineapple, sliced shallot, and chopped cilantro
    7. Add the lime juice. Squeeze fresh lime juice over the mixture. The acidity will brighten all the flavors
    8. Season with salt and pepper. Start with a little—about a quarter teaspoon each—and adjust to taste. Mix everything well using a spoon or spatula until all ingredients are evenly coated
    9. Taste and adjust. Give it a quick taste and add more lime juice, salt, or pepper if you think it needs a little extra zing
    10. Serve immediately or chill. You can enjoy the salsa right away or cover and refrigerate it for 30 minutes to an hour to let the flavors meld.

    Jicama Pineapple Salsa

    Meal Prep Pairing Tips:

    • Pair the salsa with grilled chicken for a light and zesty protein boost.
    • Top fish tacos with the salsa to add a crunchy, tropical twist.
    • Serve alongside pulled pork sandwiches for a fresh contrast to the rich meat.
    • Add it as a topping on turkey or veggie burgers to brighten up your meal.
    • Use it as a side salad with grilled shrimp for a quick, flavorful lunch.
    • Mix into grain bowls with quinoa or brown rice for added crunch and flavor.
    • Enjoy it as a refreshing condiment with spicy grilled sausages to cool things down.

    Jicama Pineapple Salsa

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    Frequently Asked Questions

    What is jicama, and where can I find it?

    Jicama is a crunchy, slightly sweet root vegetable often called Mexican turnip or yam bean. You can find it in most grocery stores, usually in the produce section near other root vegetables or in the international aisle.


    Can I substitute any ingredients?

    You can swap cilantro for parsley if you’re not a fan, and lime juice can be replaced with lemon juice for a slightly different citrus flavor. Avoid substituting jicama, as its unique crunch is key to the dish.


    Can I use canned or frozen pineapple instead of fresh?

    Fresh pineapple works best for texture and flavor, but if you use canned or frozen, drain it well to avoid adding extra liquid that could make the salsa soggy.

    Posted on Leave a comment

    Zesty Jicama Pepper Slaw: Your New Favorite Summer Sidekick

    Jicama Bell Pepper Slaw

    Hey meal prep friends! If you’re anything like me, you’re already dreaming of warm summer nights, backyard grills firing up, and colorful meals that taste as good as they look. Well, let me introduce you to your new favorite summer side dish: Jicama Pepper Slaw!

    This slaw is crisp, light, citrusy, and absolutely bursting with flavor—and it takes no time to throw together. With just a handful of fresh ingredients and a squeeze of lime, you’ve got a show-stopping side that pairs beautifully with grilled chicken, shrimp skewers, black bean burgers, or even your go-to tacos.

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

    Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 149mg | Potassium: 135mg | Fiber: 2g | Sugar: 2g | Vitamin A: 648IU | Vitamin C: 30mg | Calcium: 9mg | Iron: 0.3mg

    Jicama Bell Pepper Slaw

    Jicama Bell Pepper Slaw

    Zesty Jicama Pepper Slaw

    This refreshing jicama pepper slaw is a crisp, citrusy summer side dish that adds vibrant flavor and crunch to any grilled or plant-based meal.
    No ratings yet
    Prep Time 10 minutes
    Course Side Dish
    Cuisine American, Asian, Caribbean, Latin
    Servings 4
    Calories 22 kcal

    Equipment

    • knife
    • mandolin slicer
    • cutting board
    • mixing bowl

    Ingredients
      

    • 1 cup jicama (peeled and julienne cut)
    • 2 mini yellow bell peppers (thinly sliced)
    • 1 Roma tomato (diced)
    • 1/4 cup cilantro (chopped)
    • 3 tablespoons lime juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions
     

    • Prep the produce: Give everything a good wash. Peel the jicama and shred it using a mandoline with a julienne blade or a julienne peeler.
    • Slice & dice: Cut your bell peppers in half, remove the seeds, and slice them thin. Dice your tomato and roughly chop the cilantro.
    • Mix it all up: Toss everything into a large mixing bowl. Drizzle on the lime juice, sprinkle with salt and pepper, and give it a solid stir until everything’s combined and coated.
    • Chill (literally): Pop it in the fridge for 10-15 minutes to let those flavors mingle—or eat it right away if you can’t wait!

    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: 22kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 149mgPotassium: 135mgFiber: 2gSugar: 2gVitamin A: 648IUVitamin C: 30mgCalcium: 9mgIron: 0.3mg

    Reasons This Slaw is Your Summer Meal Prep MVP:

    • Crunchy + Juicy = Total Texture Win: That jicama brings the crunch, the peppers add sweetness, and the tomato adds a touch of juiciness—talk about the dream team.
    • Pairs With Everything: Whether you’re grilling steak, baking salmon, or air-frying tofu, this slaw fits right in. It’s a neutral-but-zesty side that complements without overpowering.
    • Zero Mayo, All the Flavor: Unlike creamy slaws, this one keeps it fresh and light with citrus and herbs—so it holds up in the heat and doesn’t weigh you down.
    • Meal Prep Friendly: This slaw holds up beautifully in the fridge for 2-3 days, so go ahead and double the batch. Toss it into your meal prep containers and thank yourself later.
    • Vibrant + Eye-Catching: Between the jicama, golden peppers, bright tomato, and green cilantro, this dish looks like summer in a bowl. It’ll make any plate pop.
    • Hydrating & Light: Jicama is naturally high in water and fiber, making it super refreshing. It’s like edible air-conditioning on a hot day.
    • Quick, Easy, No Fuss: Minimal chopping, no stove or oven required, and no complicated steps—just chop, toss, and enjoy.

    The PrepYoSelf Newsletter

    Ingredient Breakdown: Why This Slaw Just Works

    • Jicama: The crunch factor-Jicama is like a crisp apple with a neutral, slightly sweet flavor. It’s super hydrating and adds a refreshing bite to the slaw without competing with the other ingredients. It’s the base that soaks up the lime juice and ties everything together.
    • Mini Yellow Bell Peppers: Sweet and sunny-These beauties are sweet, colorful, and bring a gentle pop of brightness to the mix. Yellow bell peppers have less bite than green ones, so they blend beautifully without overpowering the dish.
    • Roma Tomato: Juicy freshness-Roma tomatoes are less watery than other varieties, which makes them great for slaws and salads. They add a mellow acidity and that familiar tomato flavor we all love.
    • Cilantro: Herbaceous brightness
      Cilantro brings a citrusy, slightly peppery punch that lifts the entire slaw. It adds depth and rounds out the raw veggie flavors with something a little more complex.
    • Lime Juice: Zing and zip- Fresh lime juice is the magic ingredient. It adds acidity, acts as a natural preservative, and enhances the flavor of every other ingredient.

    Jicama Bell Pepper Slaw

    How to Make Jicama Pepper Slaw

    1. Wash and prep all your ingredients. Rinse the jicama, bell peppers, tomato, and cilantro under cold water to remove any dirt or residue. Pat everything dry with a clean towel or paper towel.
    2. Peel and cut the jicama. Use a vegetable peeler or a sharp knife to remove the brown outer skin of the jicama. Once peeled, slice the jicama into thin rounds or slabs. Then, cut those into matchstick-size strips using a mandoline with a julienne blade, or a julienne peeler. If you don’t have either, a sharp knife will work too—just aim for thin, even strips.
    3. Slice the bell peppers. Cut off the tops and bottoms of the mini bell peppers. Slice them in half lengthwise and gently pull out the seeds and white inner ribs. Lay each half flat and slice into very thin strips for a nice crunch and texture.
    4. Dice the tomato. Cut the tomato in half, scoop out some of the seeds if you want less moisture, then dice it into small, bite-sized chunks.
    5. Chop the cilantro. Gather the cilantro into a bunch, then use a sharp knife to roughly chop the leaves and tender stems. Don’t worry about making it perfect—just aim for even pieces.
    6. Combine everything. In a large mixing bowl, add the jicama, sliced peppers, diced tomato, and chopped cilantro.
    7. Dress the slaw. Drizzle the fresh lime juice evenly over the veggies. Sprinkle with salt and pepper. Use a large spoon or salad tongs to toss everything together until all the ingredients are evenly coated and well mixed
    8. Let it chill (optional). For the best flavor, cover the bowl and let the slaw sit in the fridge for 10–15 minutes to allow the flavors to come together. But if you’re in a rush—go ahead and dig in right away!

    Jicama Bell Pepper Slaw

    Meal Prep Pairing Tips:

    • This slaw makes the perfect crisp, tangy side to grilled proteins like citrus-marinated chicken, blackened fish, shrimp skewers, or smoky tofu steaks
    • For a plant-based meal prep, serve it alongside black beans and quinoa or tuck it into tacos with avocado and a squeeze of lime
    • To liven it up even more, toss in thinly sliced red onion for a sharp bite
    • Add shredded red cabbage for extra crunch and vibrant color
    • Sprinkle in crumbled cotija or feta cheese for a creamy, salty kick
    • For a tropical twist, stir in diced mango or pineapple to complement the citrusy lime and peppery cilantro
    • It’s also delicious layered into a wrap or bowl with rice, beans, grilled meat, and a drizzle of chipotle mayo or jalapeño yogurt sauce for added flavor.

    Jicama Bell Pepper Slaw

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    Frequently Asked Questions

    How long does this slaw last in the fridge?

     It stays fresh and crunchy for up to 3 days in an airtight container. The lime juice helps preserve the texture and flavor.


    What if I don’t have jicama?

    You can substitute with shredded green apple, cucumber, or even kohlrabi for a similar crunch and freshness.


    What’s the best way to cut jicama if I don’t have a mandoline or julienne peeler?

    Use a sharp knife to slice it into thin rounds, then stack and cut those into matchsticks. It takes a bit more time, but it works just as well.

    Posted on Leave a comment

    Easy Sautéed Zucchini: A Healthy Meal Prep Side Dish You’ll Love

    Sauteed Zucchini Strips

    Busy weeknights don’t have to mean boring meals—this easy recipe for sautéed zucchini is your new go-to meal prep side dish! If you’re short on time but still want to eat healthier, this quick and budget-friendly dish delivers flavor, nutrition, and simplicity. No fancy equipment or hard-to-find ingredients here—just real food, real fast. In this post, you’ll get everything you need to whip up this versatile side in under 15 minutes, plus smart tips to help you prep ahead and pair it with delicious meals all week long. Let’s make healthy eating easier—one zucchini at a time!

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

    Calories: 36kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 299mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 0.4mg

    Sauteed Zucchini Strips

    Sauteed Zucchini Strips

    Easy Sauteed Zucchini

    This easy sautéed zucchini recipe is a quick, healthy side dish made with simple ingredients, perfect for meal prep and busy weeknight meals.
    No ratings yet
    Prep Time 5 minutes
    Cook Time 5 minutes
    Course Appetizer, Side Dish
    Cuisine American
    Servings 2
    Calories 36 kcal

    Equipment

    • knife
    • cutting board
    • saute pan

    Ingredients
      

    • 1 zucchini
    • 1 teaspoon olive oil
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon salt

    Instructions
     

    • Slice the zucchini into ¼-inch sticks.
    • Heat a bit of oil in a pan over medium-high heat. Once hot, add the zucchini and let it sear undisturbed for 2 to 3 minutes per side, until the flesh turns golden brown and the texture is tender. Use tongs to gently turn and move the pieces.
    • Finish with a sprinkle of garlic powder and salt to taste.

    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: 36kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 299mgPotassium: 260mgFiber: 1gSugar: 2gVitamin A: 196IUVitamin C: 18mgCalcium: 16mgIron: 0.4mg

    Why You Need to Make This

    • Quick Cook Time – Ready in 10–15 minutes flat.
    • Minimal Ingredients – Less chopping, fewer dishes!
    • Versatile Flavor – Pairs with almost any protein.
    • Low in Calories, Big in Flavor – Perfect for health goals.
    • Budget-Friendly – Zucchini is affordable and available year-round.
    • Stores Well – Holds up beautifully for 3–4 days in the fridge.
    • Naturally Gluten-Free & Plant-Based – Fits many lifestyles.

    The PrepYoSelf Newsletter

    Simple Ingredients You’ll Need

    • Zucchini – The star! Mild, tender, and quick to cook.
    • Olive Oil – Adds richness and helps with that golden sear.
    • Garlic – Brings a savory kick and depth of flavor.
    • Salt & Pepper – Essential seasoning to enhance the natural taste.
    • Optional: Red Pepper Flakes or Italian Seasoning – For a little heat or herby boost.

    Sauteed Zucchini Strips

    How to Saute Zucchini

    • Cut the zucchini into ¼-inch thick sticks, making sure they’re all about the same size so they cook evenly.
    • Heat a tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the zucchini sticks in a single layer without overcrowding the pan. Let them cook undisturbed for 2 to 3 minutes on each side until the flesh is golden brown and the zucchini is fork-tender. Use tongs to gently flip and stir them during cooking.
    • Once done, sprinkle with garlic powder and salt, and give them a quick toss to coat evenly.

    Reference the recipe card below for detailed instructions.

    Sauteed Zucchini Strips

    Meal Prep Tips for Zucchini

    • Serve with grilled chicken and brown rice.
    • Toss into pasta with cherry tomatoes and parmesan
    • Add to a quinoa bowl with chickpeas and tahini sauce
    • Mix into scrambled eggs or a breakfast burrito
    • Top on avocado toast for a veggie boost
    • Use as a side for salmon and sweet potatoes.

    Sauteed Zucchini Strips

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    Frequently Asked Questions

    Can I use yellow squash instead of zucchini?

    Absolutely! They cook the same and taste similar.


    How do I prevent soggy zucchini?

    Don’t overcrowd the pan—cook in batches if needed.


    Can I freeze sautéed zucchini?

    Technically yes, but texture will be softer after thawing.

    Posted on Leave a comment

    Smoked Salmon and Cucumber Salad

    hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

    If you’re busy, hungry, and ready to finally enjoy a healthy meal prep routine that doesn’t feel like a chore, this smoked salmon and cucumber salad is your new go-to. Let’s face it: most people want to eat better, but complicated recipes and pricey ingredients get in the way. That’s where this easy recipe comes in—it’s light, satisfying, takes just minutes to make, and doesn’t break the bank. In this post, you’ll learn how to whip up a flavor-packed salad that’s perfect for busy weekdays, meal prep success, or anytime you need a refreshing, protein-rich dish fast.

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

    Calories: 128kcal | Carbohydrates: 11g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 426mg | Potassium: 666mg | Fiber: 3g | Sugar: 5g | Vitamin A: 504IU | Vitamin C: 40mg | Calcium: 51mg | Iron: 1mg

    hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

    hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

    Smoked Salmon Cucumber Salad

    This smoked salmon and cucumber salad is a refreshing, protein-packed meal prep recipe made in minutes with simple, flavorful ingredients.
    No ratings yet
    Prep Time 10 minutes
    Course lunch
    Cuisine American, Asian
    Servings 2
    Calories 128 kcal

    Equipment

    • knife (or mandoline)
    • cuttiing board
    • mixing bowl
    • tongs

    Ingredients
      

    • 4 oz smoked salmon (hot smoked or cold smoked)
    • 1 cucumber (peeled and thinly sliced)
    • 1 roma tomato (diced)
    • 1/4 cup red onions (thinly sliced)
    • 1 lemon (cut into wedges)
    • 1 tablespoon everything but the bagel seasoning
    • 1 package roasted seaweed snack sheets (.14 oz)

    Instructions
     

    • Remove smoked salmon from the package and use a fork (or your hands) to shred it into bite-sized pieces. Add to a mixing bowl.
    • Add sliced cucumber, diced roma tomato, and thinly sliced red onions.
    • Squeeze in the juice of a fresh lemon.
    • Sprinkle in half the everything bagel seasoning and crumble in the seaweed snack sheets.
    • Use tongs to gently toss everything until well mixed.
    • Serve immediately or store in an airtight container. Top with the remaining seasoning before serving for extra crunch and pop!
    • For meal prep, keep lemon juice and seaweed separate until ready to eat if you want to keep the texture extra crisp.

    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: 128kcalCarbohydrates: 11gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 31mgSodium: 426mgPotassium: 666mgFiber: 3gSugar: 5gVitamin A: 504IUVitamin C: 40mgCalcium: 51mgIron: 1mg

    Why You’ll Love This for Meal Prep:

    • No cooking required – Perfect for hot days or no-stove meal prep.
    • Takes 10 minutes or less – Hello, stress-free weekday lunches!
    • High-protein and hydrating – Smoked salmon and cucumber are a dream team.
    • Fresh but savory – Everything bagel seasoning + seaweed = BIG flavor.
    • Budget-friendly ingredients – No fancy equipment or overpriced produce here.
    • Stays fresh for days – Ideal for prepping 2–3 servings ahead of time.
    • Portable and packable – Great for work lunches or post-gym fuel

    The PrepYoSelf Newsletter

    Ingredient Breakdown:

    • 4 oz smoked salmon (hot or cold smoked): Rich in omega-3s and protein. Adds a savory, smoky depth with zero prep time.
    • 1 cucumber (peeled and sliced): Hydrating, crunchy, and cooling. Balances out the saltiness.
    • 1 roma tomato (diced): Juicy, slightly acidic, and adds color and freshness.
    • ¼ cup red onions (thinly sliced): Gives the salad bite and zing.
    • 1 tablespoon everything but the bagel seasoning: Adds that bold, all-in-one flavor hit.
    • 1 package roasted seaweed snack sheets (.14 oz): Brings a pop of umami and crunch.
    • Juice of 1 lemon: Helps brighten and tie all the flavors together.

    Easy Recipe Steps

    1. Shred the smoked salmon: Remove the salmon from its package. If it’s in larger pieces, use a fork or clean hands to gently flake it into bite-sized chunks. Add it to a large mixing bowl.
    2. Slice and dice the veggies: Peel and thinly slice the cucumber into rounds or half-moons. Dice the roma tomato into small chunks. Thinly slice the red onion (use a sharp knife or mandoline for extra thin pieces). Add everything to the bowl with the salmon.
    3. Add some brightness: Squeeze the juice of one fresh lemon over the mixture. This helps balance the flavors and keeps everything tasting fresh.
    4. Add flavor boosters: Sprinkle in half of the everything but the bagel seasoning. Crumble the roasted seaweed snack sheets with your hands and add them to the bowl.
    5. Toss it all together: Use tongs or a large spoon to gently mix everything until evenly combined. Try not to overmix—just enough to distribute flavors without breaking up the ingredients too much.
    6. Finish and store or serve: Transfer the salad to a serving dish or meal prep containers. Sprinkle the remaining seasoning on top just before serving for added crunch and flavor. Store in the fridge in an airtight container for up to 3 days.
    7. Tip: For meal prep, keep lemon juice and seaweed separate until ready to eat if you want to keep the texture extra crisp.

    Reference the recipe card below for detailed instructions.

    hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

    Meal Prep Pairing Tips

    • Serve with a side of brown rice or quinoa for a heartier meal.
    • Add a slice of whole grain toast or pita for extra fiber and satisfaction.
    • Pair with a fruit salad or citrus wedges for a sweet contrast.
    • Toss in some avocado for healthy fats and creamy texture.
    • For a fun twist, wrap it all up in a rice paper sheet for a spring roll vibe!

    hot smoked salmon with sliced cucumber, sliced red onions, diced tomatoes, lemon, and seaweed sheets

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    Frequently Asked Questions

    Hot smoked or cold smoked salmon—what’s better?

    Either works! Hot smoked is flakier and more “cooked,” cold smoked is softer and more like lox.


    Can I substitute the seaweed snacks?

    You can skip them or use crispy kale chips.


    What if I don’t have everything bagel seasoning?

    Use a mix of sesame seeds, garlic powder, onion flakes, and a pinch of salt.

    Posted on Leave a comment

    Sesame Ginger Beef and Cabbage Stir Fry

    beef and cabbage stir fry

    Let’s be honest—after a long day at work, the last thing you want to do is figure out what’s for dinner. But what if I told you that this Sesame Ginger Beef & Cabbage Stir-Fry is not only delicious and crave-worthy, it’s also the perfect meal prep to power you through the week? Packed with flavor, loaded with veggies, and ready in under 30 minutes—this one’s a keeper!

    This is a no-fuss, bold, and satisfying recipe that’ll have you skipping the delivery app and feeling proud of your homemade skills. Let’s get cooking!

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

    Calories: 318kcal | Carbohydrates: 13g | Protein: 41g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 102mg | Sodium: 1633mg | Potassium: 977mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4715IU | Vitamin C: 26mg | Calcium: 127mg | Iron: 4mg

    beef and cabbage stir fry

    beef and cabbage stir fry

    Sesame Ginger Beef and Cabbage Stir Fry

    This Sesame Ginger Beef and Cabbage Stir-Fry is a quick, flavorful, and budget-friendly meal prep recipe perfect for busy weeknights.
    No ratings yet
    Prep Time 5 minutes
    Cook Time 15 minutes
    Course dinner, Main Course
    Cuisine Asian
    Servings 2
    Calories 318 kcal

    Equipment

    • knife
    • cutting board
    • wok

    Ingredients
      

    For the Beef and Vegetables:

    • 12 oz flank (thinly sliced, sirloin also works great)
    • 1/2 white onion (sliced)
    • 2 garlic cloves (peeled and sliced)
    • 1/2 cup baby carrots (thinly sliced)
    • 2 cups napa cabbage (sliced)
    • 2 tablespoons green onions (thinly chopped, for garnish)

    For the Sesame Ginger Sauce:

    • 3 tablespoons soy sauce
    • 1 tablespoon rice wine vinegar
    • 1/4 teaspoon sugar
    • 1 teaspoon sesame oil
    • 1 teaspoon cornstarch
    • 1 tablespoon ginger (peeled and minced)

    Instructions
     

    • Prep Before You Sizzle: Slice your beef and chop your veggies. In a small bowl, whisk together all the sauce ingredients and set it aside. Meal prep rule #1: Mise en place = peace of mind.
    • Sear That Beef: Heat a skillet on high, drizzle in some olive oil, and toss in the beef. Sauté for 3–4 minutes until browned and cooked through.
    • Flavor Boost: Add the onion and garlic to the pan. Stir for about a minute until fragrant and slightly softened. Your kitchen will smell amazing.
    • Veggies + Sauce = Magic: Add the carrots and napa cabbage. Stir until they soften. Then, pour in your homemade sesame ginger sauce. Stir well to coat everything and let it cook until the sauce thickens and clings to every bite.
    • Garnish & Go: Top with chopped green onions and give it one final toss. Boom—done!

    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: 318kcalCarbohydrates: 13gProtein: 41gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 102mgSodium: 1633mgPotassium: 977mgFiber: 3gSugar: 5gVitamin A: 4715IUVitamin C: 26mgCalcium: 127mgIron: 4mg

    Why This Stir-Fry Is a Meal Prep Powerhouse:

    • Healthier Than Takeout: You control the oil, sodium, and sugar—no mystery ingredients here!
    • Weeknight Hero: Takes less than 30 minutes, start to finish. That’s faster than delivery!
    • Protein-Packed: Lean beef keeps you satisfied longer—no mid-afternoon crashes.
    • Veggie-Loaded: Napa cabbage and carrots add crunch, color, and nutrients.
    • Budget-Friendly: A few simple ingredients = 3–4 servings at the cost of one takeout order.
    • Flavor Explosion: Savory, gingery, and just a little sweet—this sauce is next-level.
    • Reheats Like a Dream: Tastes just as good (if not better!) the next day. Perfect for lunch or dinner.

    The PrepYoSelf Newsletter

    Ingredients You’ll Need:

    • Beef (12 oz thinly sliced): This is your main source of protein and the heart of the dish. Flank steak or sirloin works well. Thinly sliced beef cooks quickly and absorbs flavor well, making it perfect for stir-frying. It adds richness and a savory bite that pairs beautifully with the bright, tangy sauce and crisp vegetables.
    • White Onion (½ sliced): Onions bring natural sweetness and depth to the dish. When cooked, they soften and mellow out, creating a flavor base that complements both the beef and the sauce. Plus, they add a subtle crunch if left slightly underdone—great for texture contrast.
    • Garlic (3 cloves, thinly sliced): Garlic infuses the dish with that signature aromatic kick. When sautéed, it becomes slightly nutty and rounds out the savory flavors. It’s a pantry staple that makes everything taste more “home-cooked.”
    • Baby Carrots (½ cup, thinly sliced): These bring in a natural sweetness and a bit of crunch. Carrots hold up well in stir-fries and balance out the savory and tangy notes in the sauce. Plus, they’re loaded with nutrients like beta-carotene for eye health!
    • Napa Cabbage (2 cups, sliced): Light, slightly sweet, and tender, napa cabbage wilts just enough to soak up the sesame ginger sauce without losing its texture. It bulks up the dish, making it more satisfying and veggie-packed—great for volume eating if you’re watching your calories.
    • Green Onions (2 tbsp, chopped – for garnish): These finish the dish with a fresh pop of flavor and color. They’re mild but aromatic, and add that classic stir-fry “zing” right at the end. Don’t skip ‘em—they make a difference!
    • Soy Sauce (3 tbsp): This is the salty umami base that gives the dish its signature savory flavor. It balances everything out and ties the beef and veggies together.
    • Rice Wine Vinegar (1 tbsp): This brightens the sauce and adds a gentle tang that cuts through the richness of the beef. It helps balance sweet, salty, and savory.
    • Sugar (¼ tsp): Just a touch helps balance the saltiness of the soy sauce and enhances the natural sweetness of the carrots and onion. It’s not a “sweet” sauce—it’s all about balance!
    • Sesame Oil (1 tsp): Tiny amount, BIG flavor. Sesame oil adds a toasty, nutty aroma that screams “Asian takeout,” but in the best homemade way. It’s rich, so a little goes a long way.
    • Cornstarch (1 tsp): This thickens the sauce and helps it coat the beef and vegetables beautifully. Without it, the sauce would be too runny and not cling as well.
    • Minced Ginger (1 tsp): Ginger brings warmth, freshness, and zing. It’s energizing and adds a clean, sharp note that brightens the whole dish—great for digestion too!

    beef and cabbage stir fry

    How to prepare Sesame Ginger Beef and Cabbage Stir Fry

    1. Prep Everything First: Start by prepping all your ingredients so everything is ready when it’s time to cook. Slice the beef into thin strips (across the grain for tenderness). Slice the onion, garlic, carrots, and napa cabbage. In a small bowl, mix together the sauce ingredients: soy sauce, rice wine vinegar, sugar, sesame oil, cornstarch, and minced ginger. Stir well until the cornstarch is fully dissolved. Set the sauce aside—you’ll need it soon!
    2. Cook the Beef: Heat a large skillet or wok over high heat. Once hot, add a small drizzle of olive oil (about 1 tablespoon). Swirl it around the pan, then carefully add your sliced beef. Spread it out in a single layer and let it sear undisturbed for about 1–2 minutes to get some browning. Then stir and cook for another 1–2 minutes until the beef is fully cooked and browned on all sides. Remove from heat if you’re unsure—no pink should be visible.
    3. Sauté Onion & Garlic: Add the sliced onion and garlic directly into the pan with the cooked beef. Stir them around and let them cook for about 1 minute until they start to soften and become fragrant. You’re just looking for the onions to look slightly translucent and the garlic to smell amazing—not browned.
    4. Add the Veggies and sauce: Add the sliced carrots and napa cabbage and stir for a minute. Give your sauce one more stir (the cornstarch may have settled at the bottom), then pour it into the hot pan. Stir everything together really well so that all the beef and veggies are coated in the sauce. Continue to cook for 2–3 more minutes, stirring frequently, until the sauce thickens slightly and the cabbage has softened but still has a bit of crunch.
    5. Finish and Garnish: Turn off the heat and sprinkle the chopped green onions on top. Give everything one last gentle toss to mix it in. Let it cool slightly before portioning it out into containers for meal prep—or serve it hot with your favorite rice or noodles.

    beef and cabbage stir fry

    Meal Prep Tips for Beef Stir Fry

    • Add a Carb Base: To make your meal more filling, pairi it with brown rice or rice noodles. Use cauliflower rice as a low-carb option
    • Include a fresh crunch: Cucumber salad with rice vinegar and sesame seeds is a great option.
    • Top with extra flavor: Toasted sesame seeds add a nice nutty crunch. Crushed peanuts or cashews are also a great option

    beef and cabbage stir fry

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    Frequently Asked Questions

    Can I use pre-shredded cabbage or bagged coleslaw mix instead of napa cabbage?

    Absolutely! Pre-shredded cabbage or coleslaw mix is a great time-saver. Just make sure it doesn’t include dressing—just plain veggies. Napa cabbage is more tender and delicate, but green or savoy cabbage also works.


    The sauce didn’t thicken—what went wrong?

    Make sure your pan is hot when you add the sauce, and that you stirred the cornstarch mixture before pouring (it settles quickly). If needed, let it simmer for another minute or two to thicken up. You can also dissolve a little more cornstarch in water and stir it in.


    What if I don’t have rice wine vinegar?

    You can substitute it with apple cider vinegar or white vinegar.

    Posted on Leave a comment

    Spicy Cilantro Beef Stir Fry

    sliced beef stir fry with cilantro and red chili sauce

    Hey, home chefs! If you’ve been craving that spicy, saucy, sizzling beef from your favorite takeout spot but want to keep things healthier and easier, this recipe is for you. Today, we’re making Spicy Cilantro Beef Stir Fry — a quick and simple dish that’s packed with flavor, minimal ingredients, and perfect for meal prep.

    This is a no-fuss, bold, and satisfying recipe that’ll have you skipping the delivery app and feeling proud of your homemade skills. Let’s get cooking!

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

    Calories: 549kcal | Carbohydrates: 4g | Protein: 31g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 622mg | Potassium: 562mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 4mg

    sliced beef stir fry with cilantro and red chili sauce

    sliced beef stir fry with cilantro and red chili sauce

    Spicy Cilantro Beef Stir Fry

    This Spicy Cilantro Beef Stir Fry is a quick, beginner-friendly meal packed with bold, fresh flavors and perfect for easy meal prep.
    No ratings yet
    Prep Time 5 minutes
    Cook Time 10 minutes
    Course dinner, Main Course
    Cuisine Asian
    Servings 2
    Calories 549 kcal

    Equipment

    • knife
    • cutting board
    • wok or skillet

    Ingredients
      

    Beef

    • 12 oz beef (thinly sliced: sirloin, flank, or rib eye)
    • 1/4 cup green onions (chopped)
    • 1/4 cup cilantro (chopped)
    • 1 teaspoon olive oil

    Chili sauce

    • 1 tablespoon garlic chili oil
    • 1 tablespoon sambal chili paste
    • 1 tablespoon soy sauce
    • 1 tablespoon lime juice
    • 1 teaspoon sesame oil

    Instructions
     

    • Prep Your Ingredients: Before you start cooking, make sure to prep all your ingredients: chop the green onions and cilantro, thinly slice the beef, and mix the chili sauce ingredients — garlic chili oil, sambal paste, soy sauce, lime juice, and sesame oil — in a small bowl, then set it aside.
    • Sauté the Beef: Heat up your skillet on high and drizzle in the olive oil. Once it’s hot, add the sliced beef. Stir-fry it for about 3–4 minutes or until it’s fully cooked and browned.
    • Add Green Onions: Toss in the chopped green onions and cook for another minute, just until they soften and become fragrant.
    • Finish with the Sauce: Turn off the heat. While the pan is still hot, drizzle in your pre-mixed spicy chili sauce. Stir well to coat the beef evenly.
    • Garnish and Serve: Sprinkle fresh cilantro over the top and give everything one last gentle toss.
    • Meal Prep & Enjoy!: For meal prep and easy enjoyment, portion the stir fry with your choice of sides: go with steamed rice for a classic takeout-style bowl, toss it with noodles if you’re craving a quick chow mein vibe, or serve it in fresh lettuce wraps for a lighter, low-carb option.

    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: 549kcalCarbohydrates: 4gProtein: 31gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 121mgSodium: 622mgPotassium: 562mgFiber: 1gSugar: 1gVitamin A: 279IUVitamin C: 6mgCalcium: 45mgIron: 4mg

    Why You’ll Love This Recipe (Especially If You’re a Beginner!)

    • Beginner-friendly & fast — Ready in under 20 minutes, no complicated steps!
    • Simple, familiar ingredients — You might already have most of these in your pantry.
    • Big takeout flavors, homemade health — Get that satisfying spicy-saucy hit without the heavy oils and sodium overload.
    • Meal prep perfection — Stays delicious for up to 3 days in the fridge.
    • Flexible pairings — Rice, noodles, or lettuce wraps — your choice!
    • Builds cooking confidence — Mastering stir fry is a gateway to endless easy dinners.
    • Fresh herbs = flavor bomb — The cilantro and green onions brighten up the whole dish.

    The PrepYoSelf Newsletter

    Simple Ingredients for Beef Stir Fry

    • Beef: Beef is the star of this dish! Thin slices cook super fast, which is perfect for busy days or meal prep. It also soaks up the bold flavors of the chili sauce beautifully. I recommend using flank steak or sirloin because they’re tender and flavorful without needing too much work
    • Green Onions: Green onions bring a light, slightly sweet sharpness that balances the richness of the beef. As they cook, they soften and add a mellow onion flavor that brightens the dish without overpowering it.
    • Cilantro: Fresh cilantro adds a burst of freshness right at the end. It cuts through the heat and richness, giving the dish a bright, herby finish. Cilantro is perfect here because it complements spicy flavors and adds that “fresh from the kitchen” vibe.
    • Olive Oil : This helps to sear the beef and carry all the flavors evenly across the dish. Olive oil is a healthier fat option and keeps things simple without competing with the bold chili sauce.
    • Garlic Chili Oil: Adds heat and a rich garlicky flavor that seeps into the beef. Garlic chili oil is a flavor powerhouse that makes this dish taste like it came from a sizzling hot wok at your favorite spot.
    • Sambal Chili Paste: Gives an extra layer of spicy depth and texture. Sambal brings both heat and a slight tang, which wakes up your taste buds!
    • Soy Sauce: Brings that deep umami flavor (umami is the “savory” taste that makes dishes feel hearty). It seasons the beef perfectly while balancing the spice.
    • Lime Juice: The acidity from the lime cuts through the heat and richness, brightening up the whole dish. Fresh lime juice adds that zesty pop that keeps you coming back for another bite.
    • Sesame Oil: Just a small drizzle gives the dish a toasty, nutty aroma that pairs beautifully with the soy sauce and chili flavors. It’s the secret ingredient that makes everything taste just a little more special.

    sliced beef stir fry with cilantro and red chili sauce

    How to prepare Spicy Cilantro Beef Stir Fry

    1. Prep your ingredients first (mise en place!): Before you start cooking, get everything ready. Slice your beef thinly against the grain — this keeps the meat tender. Chop the green onions and cilantro and set them aside. In a small bowl, mix together all the ingredients for the chili sauce: garlic chili oil, sambal chili paste, soy sauce, lime juice, and sesame oil. Give it a quick stir so it’s ready to go!
    2. Heat up your pan: Place a skillet or large pan on the stove over high heat. Let it get nice and hot — this helps to sear the beef quickly and lock in those juicy flavors.
    3. Cook the beef: Add the olive oil to your hot skillet. Once the oil is shimmering (but not smoking), add the sliced beef in a single layer. Let it sear for about 1-2 minutes before stirring. Stir-fry the beef until it’s fully cooked through and slightly browned at the edges. This should take about 3-4 minutes total, depending on how thin your slices are.
    4. Add the green onions: Toss in your chopped green onions and stir them into the beef. Cook for about 1-2 minutes until they soften and become fragrant. You’ll notice the onions get a little glossy — that’s your sign they’re just right!
    5. Turn off the heat and add the sauce: Once your beef and onions are cooked, turn off the heat completely. Drizzle in your prepared chili sauce. The residual heat from the pan will warm the sauce and help it coat the beef without overcooking it or making it too salty.
    6. Finish with fresh cilantro: Sprinkle the chopped cilantro over the dish and give everything a gentle stir. This final step brightens up the whole dish and adds that fresh, herby flavor.
    7. Serve and enjoy!: Serve your spicy cilantro beef stir fry with steamed rice, noodles, or scoop it into lettuce wraps for a low-carb, fresh option. It’s also great for meal prep — just portion it out into containers for easy grab-and-go meals during the week.

    sliced beef stir fry with cilantro and red chili sauce

    Meal Prep Tips for Beef Stir Fry

    • Steamed Jasmine Rice: A classic and comforting base. Jasmine rice has a slightly floral aroma that pairs beautifully with the bold chili sauce and juicy beef. Cook a big batch at the start of the week, portion it out, and you’ve got instant meal prep magic.
    • Brown Rice or Quinoa for Extra Fiber: If you want to up your fiber game and feel fuller longer, swap in brown rice or quinoa. These options add a nutty flavor and a little extra chew, making each bite more satisfying.
    • Fresh Lettuce Wraps (Low-Carb Option!): For a lighter, low-carb twist, serve your stir fry in crisp lettuce leaves like romaine or butter lettuce. It’s crunchy, refreshing, and feels like a restaurant-worthy wrap!
    • Noodles for a Takeout Feel: Toss some soba noodles, rice noodles, or even whole wheat spaghetti with a drizzle of sesame oil and lime juice for a full “noodle bowl” experience. Perfect for that comfort food craving.
    • Stir-Fried Veggie Medley: Bulk up your meals with quick stir-fried veggies. Try broccoli, bell peppers, snap peas, or carrots. They add color, crunch, and extra nutrients to balance the spice of the beef.
    • Pickled Veggies or Kimchi for a Flavor Pop: A spoonful of pickled cucumbers, carrots, or even kimchi adds a tangy, fermented kick that balances the rich, spicy beef beautifully. Plus, they’re gut-friendly!

    sliced beef stir fry with cilantro and red chili sauce

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    Oven Baked Orange Ginger Salmon and Snow Peas

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    Frequently Asked Questions

    What cut of beef should I use for stir fry?

    Great question! Look for cuts that are tender and cook quickly. Flank steak, sirloin, or even ribeye work well. Just make sure to slice it thinly against the grain — this helps keep the beef tender, not chewy.


    Can I make this dish less spicy?

    Yes! If you prefer a milder heat, you can reduce or skip the sambal chili paste and use less garlic chili oil. You’ll still get tons of flavor from the soy sauce, lime juice, and sesame oil.


    Can I swap the beef for another protein?

    Totally! Thinly sliced chicken breast, shrimp, or even tofu work beautifully with this sauce. Just adjust the cooking time depending on your protein.

    Posted on Leave a comment

    Easy Sausage and Cabbage Skillet

    sausage and cabbage skillet

    If you’re looking for a quick, beginner-friendly meal that’s full of flavor and nutrients, this Sausage and Cabbage Skillet is a must-try! Using pre-cooked chicken sausage and thinly sliced veggies keeps the prep simple and the cook time fast. It’s packed with protein, fiber, and comforting spices to keep you full and energized. Whether you’re meal prepping for the week or whipping up a fast dinner, this one-pan dish makes healthy eating easy and delicious.

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

    Calories: 322kcal | Carbohydrates: 13g | Protein: 19g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 1480mg | Potassium: 197mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2681IU | Vitamin C: 29mg | Calcium: 45mg | Iron: 2mg

    sausage and cabbage skillet

    sausage and cabbage skillet

    Easy Sausage and Cabbage Skillet

    This easy sausage and cabbage skillet is a quick, beginner-friendly meal prep recipe packed with protein, veggies, and bold flavor.
    No ratings yet
    Prep Time 5 minutes
    Cook Time 10 minutes
    Course Main Course
    Cuisine American
    Servings 2
    Calories 322 kcal

    Equipment

    • knife
    • cutting board
    • skillet

    Ingredients
      

    • 8 oz pre-cooked chicken sausage (Marketside Chipotle and Monterey Jack Cheese Chicken Sausage, 2 links)
    • 1/4 cup white onions (diced)
    • 1/4 cup baby carrots (thinly sliced)
    • 2 cup green cabbage (sliced)
    • 1/2 cup water
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon Italian seasoning
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 tablespoon olive oil

    Instructions
     

    • Prep first! Chop your onions, slice the carrots thin so they cook fast, slice up the cabbage, and cut the sausage into rounds. Pro tip: thinner slices = faster cooking = less time in the kitchen.
    • Heat up a skillet on medium-high heat and drizzle in your olive oil.
    • Toss in the diced onions and thinly sliced carrots. Sauté them for 2–3 minutes until they start to soften and smell amazing.
    • Sprinkle in your garlic powder, Italian seasoning, salt, and pepper. Add the sliced cabbage and pour in the water to help everything steam. Stir it up!
    • Cook the cabbage until it softens and becomes tender (about 5–7 minutes).
    • Finally, toss in the pre-cooked chicken sausage slices and stir for another 3–5 minutes until the sausage is warmed through and your skillet is bursting with flavor.
    • Serve it up or pack it into your meal prep containers for later!

    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: 322kcalCarbohydrates: 13gProtein: 19gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 1480mgPotassium: 197mgFiber: 3gSugar: 5gVitamin A: 2681IUVitamin C: 29mgCalcium: 45mgIron: 2mg

    Why This Recipe Is PERFECT For Beginner Meal Preppers:

    Pre-cooked sausage = timesaver!  No need to worry about undercooked meat — it’s already cooked, you’re just heating it up.
    Thinly sliced veggies cook FAST. Thin carrots and cabbage soften in minutes, cutting down your cooking time big time.
    Minimal chopping required. We’re keeping it simple with just a few easy-to-handle ingredients.
    One pan wonder. Fewer dishes = less cleanup = a happier you.
    Big on flavor, light on effort. Thanks to that chipotle sausage and Italian seasoning, you get bold, smoky, and savory vibes without fancy techniques.
    Meal prep-friendly! This dish stores and reheats like a dream. Make it once, enjoy it all week.
    Balanced and nourishing. Protein + fiber-packed veggies + healthy fats from olive oil = a meal that fuels your day and keeps you satisfied.

    The PrepYoSelf Newsletter

    Ingredient Breakdown: Why This Combo Works (For Flavor and Health!)

    • Pre-cooked Chicken Sausage: Since it’s already cooked, this saves you tons of time and cooking steps! Just slice and heat. It’s a good source of protein to keep you feeling full and satisfied. Plus, this variety has a little spicy kick from the chipotle and extra flavor from the cheese, so you get bold taste without needing a complicated sauce.
    • White Onions: Onions add natural sweetness and depth of flavor to balance the spice of the sausage. Onions are low in calories but rich in antioxidants and compounds that may support heart health and immunity. Plus, they make your kitchen smell amazing when cooking!
    • Baby Carrots: Carrots add a natural sweetness and a pop of color. Slicing them thinly helps them cook faster and evenly. Loaded with beta-carotene (hello, Vitamin A!), carrots are great for supporting healthy vision and skin.
    • Cabbage: Cabbage bulks up the dish, making it super hearty and filling, without being heavy. It soaks up the flavors of the sausage and seasoning beautifully. Cabbage is rich in fiber for digestive health, plus vitamins C and K for immune support and bone health.
    • Water: Helps steam the cabbage and carrots so they cook through faster and become tender. Okay, water isn’t adding nutrients, but it’s helping you cook with less oil and maintain moisture in the dish!
    • Garlic Powder: Brings in a warm, savory flavor that compliments both the sausage and the veggies. Garlic contains compounds that support heart health and immune function. Plus, it adds flavor without extra calories.
    • Italian Seasoning: A simple, all-in-one herb blend that brightens the dish and adds depth.

    sausage and cabbage skillet

    Easy Steps to Make Sausage and Cabbage Skillet

    1. Chop and prep your ingredients first. Dice your white onions into small pieces for even cooking. Slice the baby carrots thinly — this helps them soften quicker in the pan.
      Slice the cabbage into thin strips. Cut your pre-cooked chicken sausage into round slices about ¼ inch thick.
    2. Heat up your skillet. Place your skillet on the stove over medium-high heat. Add 1 tablespoon of olive oil and let it warm up for about 30 seconds until it shimmers. This means it’s ready!
    3. Sauté the onions and carrots. Add the diced onions and sliced carrots to the skillet.
      Stir occasionally and cook for about 2–3 minutes, until the onions turn slightly translucent and the carrots start to soften.
    4. Add seasoning and cabbage. Sprinkle in the garlic powder, Italian seasoning, salt, and pepper. Add the sliced cabbage on top.
      Pour in the ½ cup of water to help steam the veggies and keep them from sticking.
      Stir everything together well so the seasonings coat all the veggies evenly.
    5. Cook the cabbage. Let the mixture cook for about 5–7 minutes, stirring occasionally.
      You’ll see the cabbage soften and shrink down as it cooks — that’s perfect!
    6. Add your sliced chicken sausage to the skillet. Stir well and cook for another 3–5 minutes, just until the sausage is heated through. Since it’s pre-cooked, you’re just warming it up and letting the flavors come together.
    7. Serve and enjoy! Once everything is hot and the veggies are tender, remove from heat.

    sausage and cabbage skillet

    Healthy Meal Prep Pairing Tips for Your Sausage & Cabbage Skillet

    • Add a Complex Carb for Energy: Your body needs carbs for energy, especially if you’re prepping lunches to power through busy days. Ideas: Brown rice, quinoa, whole grain pasta, or roasted sweet potatoes. These will soak up the tasty juices from the skillet and keep you full longer.
    • Include a Fresh Side Salad or Crunchy Veggies: Adding fresh veggies boosts fiber, hydration, and gives your meal a refreshing crunch. Ideas: Pair with a simple cucumber and tomato salad, or snack on raw bell peppers, celery, or sugar snap peas on the side.
    • Top with a Healthy Fat Boost (Optional but Awesome): Healthy fats help with nutrient absorption (especially all that vitamin A from the carrots!). Ideas: Add sliced avocado when you’re ready to eat, sprinkle some sunflower seeds, or drizzle a little extra olive oil.
    • Add a Simple Sauce or Dressing for Variety: It keeps things exciting so you don’t get bored mid-week! Ideas: A light vinaigrette, a squeeze of lemon juice, or even a little mustard-based dressing can brighten up the dish

    sausage and cabbage skillet

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    Frequently Asked Questions

    Can I add more vegetables?

    Heck yes! This recipe is super flexible. Try adding bell peppers, zucchini, mushrooms, or spinach. Just slice them thinly so they cook at the same speed.


    How do I know when the cabbage is cooked?

    Great question! The cabbage is ready when it turns soft, slightly translucent, and easy to chew. It should still have a tiny bit of bite for texture.


    Is this recipe spicy?

    The sausage has a gentle kick from the chipotle, but it’s not overwhelmingly spicy. If you prefer no heat, go with a milder sausage. If you love spice, feel free to add red pepper flakes!

    Posted on Leave a comment

    Spicy Sesame Tuna Salad

    tuna salad with lettuce and cucumbers

    Busy schedule? No problem! This Spicy Sesame Tuna Salad is the ultimate meal prep hack—flavor-packed, pantry-friendly, and ready in minutes! If you’re looking for an easy, protein-rich meal that can be enjoyed cold or hot, this is IT.

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

    Calories: 291kcal | Carbohydrates: 6g | Protein: 24g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 61mg | Sodium: 889mg | Potassium: 318mg | Fiber: 1g | Sugar: 2g | Vitamin A: 413IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 3mg

    tuna salad with lettuce and cucumbers

    tuna salad with lettuce and cucumbers

    Spicy Sesame Tuna Salad

    This 5-minute Spicy Sesame Tuna Salad is creamy, bold, and packed with protein. Perfect for spring rolls, lettuce wraps, or a melty, toasty sub.
    No ratings yet
    Prep Time 5 minutes
    Cook Time 3 minutes
    Course lunch
    Cuisine Asian
    Servings 2
    Calories 291 kcal

    Equipment

    • mixing bowl

    Ingredients
      

    • 8 oz packaged tuna
    • 1 tablespoon gochujang sauce
    • 1 tablespoon soy sauce
    • 2 tablespoons cream cheese
    • 2 tablespoons mayonnaise
    • 1 teaspoon sesame oil
    • 1 teaspoon sesame seeds
    • 1/4 cup green onions (chopped)
    • 1 tablespoon lime juice

    Instructions
     

    • Drain the tuna well and add it to a bowl.
    • Add the rest of the ingredients to the bowl and carefully fold all the ingredients together until creamy and well combined.
    • Refrigerate it until you are ready to dig in.
    • Enjoy it as a filling for spring rolls, with lettuce wraps, or in a sandwich.

    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: 291kcalCarbohydrates: 6gProtein: 24gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 61mgSodium: 889mgPotassium: 318mgFiber: 1gSugar: 2gVitamin A: 413IUVitamin C: 6mgCalcium: 59mgIron: 3mg

    Reasons This Spicy Sesame Tuna Salad is a Meal Prep Dream

    1. Fast & Easy – Takes 5 minutes to make. Perfect for busy days when you need something nutritious but don’t have time to cook.
    2. Pantry-Friendly – Uses canned tuna and staple ingredients you likely already have.
    3. High Protein, Low Effort – Tuna is packed with protein, keeping you full and fueled.
    4. Multi-Use Magic – Enjoy it in spring rolls, lettuce wraps, sandwiches, or even warmed up in a sub for a melty, spicy tuna melt.
    5. Balanced & Flavorful – Creamy, spicy, nutty, and tangy all in one bite!
    6. Great for On-the-Go – Prep it in advance, store in the fridge, and grab it when you need it.
    7. Customizable – Add shredded carrots, cucumbers, or avocado for extra freshness

    The PrepYoSelf Newsletter

    • Canned Tuna – The star of the show! It’s high in protein, budget-friendly, and super versatile. The mild, flaky texture absorbs all the bold flavors beautifully.
    • Gochujang Sauce – This fermented Korean chili paste adds a deep, spicy-sweet heat that gives the tuna salad a bold, umami-rich kick. It’s what makes this recipe next-level flavorful!
    • Soy Sauce – Adds saltiness and umami depth, enhancing all the other flavors without overpowering them. It also helps balance the heat from the gochujang.
    • Cream Cheese – The secret ingredient for a super creamy texture! It mellows out the spice while making the tuna salad rich and smooth.
    • Mayo – Helps bind everything together while adding extra creaminess and a slightly tangy richness that complements the bold flavors.
    • Sesame Oil – A little goes a long way! This nutty, toasty oil adds depth and brings out the sesame seeds’ flavor, making the whole dish feel more cohesive.
    • Sesame Seeds – These tiny powerhouses add a subtle crunch and an earthy, toasty nuttiness, reinforcing the sesame oil’s flavor.
    • Green Onions – Bring freshness and a mild oniony bite that cuts through the richness, keeping everything light and balanced.
    • Lime Juice – A splash of lime brightens everything up, adding a refreshing, citrusy zing that balances the heat and richness.

    tuna salad in a spring roll

    Basic Steps to Prepare Spicy Sesame Tuna Salad

    1. Drain the tuna well – Press out as much liquid as possible to prevent the salad from becoming watery. Add the tuna to a mixing bowl and gently flake it with a fork.
    2. Add the remaining ingredients – Spoon in the gochujang sauce, soy sauce, cream cheese, mayo, sesame oil, sesame seeds, chopped green onions, and a squeeze of fresh lime juice.
    3. Mix everything together – Use a spoon or spatula to gently fold the ingredients until fully combined and creamy. Be careful not to over-mix, so the tuna maintains some texture.
    4. Chill and serve – Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. When ready to eat, enjoy it in spring rolls, lettuce wraps, sandwiches, or even warmed up in a sub!

    tuna salad with sub sandwich and lettuce

    Ways to Enjoy:

    • Cold & Fresh – Wrap it in lettuce wraps or spring rolls for a light yet satisfying meal.
    • Warm & Toasty – Melt it in a sub sandwich for an ooey-gooey, spicy tuna melt.
    • On-the-Go Snack – Scoop it with rice crackers or cucumber slices for a quick bite.

    tuna salad with lettuce and cucumbers

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    Frequently Asked Questions

    How long does this tuna salad last in the fridge?

    It stays fresh for up to 3 days when stored in an airtight container in the refrigerator. Give it a quick stir before serving!


    Is there a substitute for gochujang?

    If you don’t have gochujang, try sriracha or chili garlic sauce for a similar spicy kick. The flavor will be slightly different, but it will still be delicious!


    Can I make this dairy-free?

    Yes! Swap the cream cheese for mashed avocado or a dairy-free cream cheese alternative for a similar creamy texture.

    Posted on Leave a comment

    Ground Chicken with Baby Bok Choy Stir Fry

    ground chicken and bok choy stir fry

    If you’re looking for a ridiculously easy, flavor-packed meal prep recipe that tastes just as good as your favorite takeout, this One-Pot Ground Chicken with Baby Bok Choy is the perfect place to start! It’s a simple, nutritious, and budget-friendly dish that busy individuals will love. Plus, it’s got that delicious umami kick that makes every bite satisfying.

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

    Calories: 450kcal | Carbohydrates: 19g | Protein: 25g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1775mg | Potassium: 697mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10122IU | Vitamin C: 107mg | Calcium: 280mg | Iron: 3mg

    ground chicken and bok choy stir fry

    The PrepYoSelf Newsletter

    ground chicken and bok choy stir fry

    Ground Chicken and Bok Choy Stir Fry

    This one-pot ground chicken with baby bok choy features a savory garlic sauce and comes together in just 25 minutes, making it a quick, healthy, and meal-prep-friendly alternative to takeout.
    No ratings yet
    Prep Time 5 minutes
    Cook Time 23 minutes
    Course Main Course
    Cuisine Asian
    Servings 2
    Calories 450 kcal

    Equipment

    • knife
    • cutting board
    • spatula
    • saute pan

    Ingredients
      

    Tofu and Bok Choy:

    • 8 oz ground chicken
    • 4 baby bok choy
    • 2 tablespoon green onions
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon salt
    • 1 tablespoon olive oil

    Sauce Ingredients:

    • 3 garlic cloves (minced)
    • 1/3 cup water
    • 1 tablespoon olive oil
    • 2 tablespoon soy sauce
    • 2 tablespoon hoisin sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon lime juice
    • 1 tablespoon cornstarch

    Instructions
     

    • Prepare the Bok Choy: Rinse and clean the bok choy, then slice each bunch into one-inch pieces. Drain and set aside.
    • Make the Sauce: In a small bowl, whisk together water, soy sauce, hoisin sauce, sesame oil, and cornstarch until smooth. This is where all the deep, savory flavors come from!
    • Cook the Sauce: Heat one tablespoon of olive oil in a pan over medium-high heat. Add the minced garlic and sauté until fragrant. Pour in the sauce mixture and stir continuously until it thickens. Once thickened, remove from heat and set aside.
    • Cook the Ground Chicken: In the same pan, add one tablespoon of olive oil and heat on high. Sauté the green onions, then add the ground chicken. Break it into small pieces and sprinkle in garlic powder and salt. Cook until the chicken is no longer pink and turns golden brown.
    • Add the Bok Choy: Toss in the bok choy and stir-fry for about 2-3 minutes until slightly wilted but still crisp.
    • Pour in the Sauce: Finally, pour the savory garlic sauce over everything and stir well until everything is fully coated. Let it simmer for a minute so the flavors meld together.

    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: 450kcalCarbohydrates: 19gProtein: 25gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 98mgSodium: 1775mgPotassium: 697mgFiber: 3gSugar: 7gVitamin A: 10122IUVitamin C: 107mgCalcium: 280mgIron: 3mg

    Why You’ll Love This Recipe for Meal Prep:

    • One Pot = Less Cleanup: Nobody has time to scrub a pile of dishes! Since this entire dish comes together in one pan, you’ll save time on cleanup while still enjoying a well-balanced meal.
    • Beginner-Friendly & Foolproof: If you’re new to cooking, don’t worry! This recipe is straightforward, with easy-to-follow steps that guarantee a delicious outcome every time.
    • Perfect for Meal Prep: This dish stores beautifully in the fridge for up to 4 days, making it a go-to option for busy weekdays. Just reheat and enjoy a home-cooked meal in minutes!
    • Healthier Than Takeout: Packed with lean protein from ground chicken and nutrient-dense baby bok choy, this meal is low in calories, rich in vitamins, and free from excessive oils and additives found in restaurant dishes.
    • Budget-Friendly: Ground chicken and bok choy are both affordable ingredients, making this a cost-effective way to eat well without breaking the bank.
    • Savory, Garlicky, and Oh-So-Satisfying: With a delicious combination of soy sauce, hoisin sauce, sesame oil, and garlic, this dish has bold flavors that rival your favorite takeout—without the extra sodium or unhealthy fats!

    ground chicken and bok choy stir fry

    Ingredients you’ll need for this Ground Chicken Stir Fry

    • Ground Chicken: Ground chicken is a fantastic lean protein that soaks up flavors beautifully, making it perfect for stir-fries. It’s lighter than beef or pork but still delivers a satisfying, meaty bite.
    • Green Onions:Green onions add a subtle oniony flavor without overpowering the dish. They brighten up the overall taste and bring a little crunch!
    • Garlic: The garlic powder in the chicken adds a light garlicky depth, while fresh minced garlic in the sauce infuses the dish with that irresistible savory, aromatic punch.Soy Sauce – Umami Bomb
    • Hoisin Sauce: Hoisin sauce brings sweet, salty, and tangy notes to the dish, balancing the saltiness of soy sauce.
    • Sesame Oil: Just a small amount of sesame oil enhances the depth of the sauce with its nutty aroma.
    • Cornstarch: Cornstarch helps thicken the sauce so it clings to the chicken and bok choy, giving you that classic takeout-style glaze.

    ground chicken and bok choy stir fry

    How to Meal Prep Savory Chicken Stir Fry with Bok Choy

    1. Prepare the Bok Choy: Rinse and clean the baby bok choy thoroughly, then slice each bunch into 1-inch pieces. Drain and set aside.
    2. Make the Sauce: In a small bowl, whisk together water, soy sauce, hoisin sauce, sesame oil, and cornstarch until smooth. This will be your thick, flavorful garlic sauce.
    3. Cook the Sauce: Heat olive oil in a pan over medium-high heat. Add the minced garlic and sauté until fragrant (about 30 seconds). Pour in the sauce mixture and stir continuously until it thickens (about 1-2 minutes). Once thickened, pour it into a small bowl and set aside.
    4. Cook the Ground Chicken: In the same pan, heat olive oil on high heat. Sauté the green onions for about 30 seconds. Add the ground chicken, breaking it into small pieces. Sprinkle in the garlic powder and salt, then cook until the chicken is no longer pink and turns golden brown (about 4-5 minutes).
    5. Add the Bok Choy: Toss in the baby bok choy, stirring frequently until softened (about 2-3 minutes).
    6. Pour in the Sauce: Add the cooked sauce over the chicken and bok choy. Stir well to coat everything evenly in the delicious, savory garlic sauce

    ground chicken and bok choy stir fry

    Meal Prep Tips and Pairing Tips for Honey Lemon Chicken Stir Fry

    • Rice (Classic Choice) – Jasmine or brown rice adds a satisfying bite. Brown rice gives extra fiber for a more balanced meal.
    • Cauliflower Rice (Low-Carb Option) – Light and nutritious, cauliflower rice keeps things lower in carbs while still soaking up the sauce beautifully.
    • Quinoa (Protein-Packed) – Great for extra protein and a nutty flavor that pairs well with the savory garlic sauce.
    • Noodles (Takeout Vibes!) – Use soba noodles, whole wheat spaghetti, or even rice noodles to transform this dish into a noodle stir-fry.
    • Sweet Potatoes (Nutrient Boost) – Roasted sweet potato cubes bring a touch of natural sweetness that balances the savory sauce.
    • Shredded carrots – Adds crunch and a hint of natural sweetness.
    • Bell peppers – Vibrant, crisp, and great for meal prep!
    • Broccoli or snap peas – Perfect for extra fiber and crunch.
    • Mushrooms – Absorb the sauce beautifully for extra umami.
    • For Heat: Sriracha, chili flakes, or chili crisp
    • For Nutty Crunch: Chopped peanuts or cashews
    • For Brightness: A squeeze of lime or a drizzle of rice vinegar
    • For Extra Umami: A drizzle of oyster sauce or an extra splash of soy sauce

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    Frequently Asked Questions

    Can I freeze this dish?

    The ground chicken and sauce freeze well, but bok choy can get mushy after thawing. If freezing, store the chicken and sauce separately and cook fresh bok choy when reheating.


    I don’t have hoisin sauce. What can I use instead?

    Hoisin adds sweetness and depth, but you can substitute it with:
    ✔️ Soy sauce + honey (or brown sugar) for a similar sweet-savory balance
    ✔️ Oyster sauce for a more umami-rich flavor
    ✔️ Teriyaki sauce (adjust salt levels as it’s already sweetened)


    Can I turn this into a soup?

    Yes! Add 2-3 cups of chicken broth after browning the chicken, and serve it as a flavorful soup over rice or noodles.