Guilt-Free Beef Stir-Fry with Vegetables

Anybody else guilty of ordering takeout after a long day of work? Well, I know for sure I have! My go to is usually some sort of chicken and broccoli or beef and broccoli with the sauce on the side.

Now I always wonder if the Chinese place that I usually order from ACTUALLY uses real beef or real chicken. It looks like chicken or it looks like beef but after you bite into it, it always becomes questionable, hence me ordering with the sauce on the side. This way I can always tell plus, it’s a little “healthier”.

So, one day I decided I’ll make my own version of beef and broccoli and here it is! It’s just as tasty as the takeout version without the side of questions.

This recipe is done in under 30 minutes and you’ll have plenty of leftovers. You can pair this with any rice you prefer or can be enjoyed by itself. It’s high in protein and highly nutritious. This recipe is gluten free, and the bottled sauce that I use is gluten free as well. The bottled sauce also uses agave nectar to sweeten it so that’s a huge plus!


  • 2 packs chuck tender steak, thinly sliced (may use beef stir fry pre-cut from store)
  • 3 cloves garlic, chopped
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 head broccoli
  • 1 head cauliflower
  • 1/2 cup cilantro, chopped (optional)
  • organic sesame oil or regular sesame oil for cooking
  • freshly ground pink Himalayan sea salt
  • freshly ground black pepper
  • Organicville Sesame Teriyaki sauce or low fat, low cal Asian sauce (pic of bottle below)


  1. Pre-heat a large nonstick pan over medium-high heat with the sesame oil. You’re going to want to cook your steak in batches if you have a lot as it will not cook fast. Cook the steak until brown on all sides, it’s ok if the center is pink as you’ll finish cooking it later on with the vegetables. This should take about 6 min. depending on how much steak you have.
  2. Once browned, transfer into a plate and add some more sesame oil in the pan if the pan looks dry. Usually just half a tablespoon. Add the garlic, onions, and peppers and cook until fragrant.
  3. At this point, you can add the cauliflower and broccoli. Stir and cover it up. Let cook for about 6-7 min. until the broccoli and cauliflower have gone semi soft and until the broccoli has become vibrant.
  4. Add the beef back in the pan, stir and cover and let the beef finish cooking. Should take about another 7 min.
  5. Add the chopped cilantro and stir.
  6. Pour over a bowl of rice and add the bottled sauce as you go.
  7. Enjoy!

Moroccan Chicken and Lamb Stew

This is my own spin of a recipe that I came across with on the Primal Blueprint Cookbook by Mark Sisson, and since yesterday was a really cold day in New Jersey, it was the perfect opportunity to try this one out. Once cooked and I had my first bite, it brought me back to my roots of growing up in Saudi Arabia, it was a delicious and nostalgic first bite!

The recipe only called for chicken but you can add whatever meat you’re in the mood for. I was in the mood for lamb so I decided to add that into the mix and it didn’t affect the length of cooking time at all, which was around 45 minutes. Just be wary, that if you’re going to use beef, it may take longer for the meat to soften up.

This recipe is gluten free can be easily paired with jasmine rice or any kind of rice you prefer and can also be made paleo by adding a side of cauliflower rice or a side of zucchini noodles.

If you’re looking to spice up your meal prep for the week with a delicious, light and hearty stew, definitely try this recipe!


  • olive oil for cooking
  • 1 medium onion, sliced
  • 4-5 cloves garlic, chopped
  • 1 thumb size, sliced ginger
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp cinnamon
  • 1 1/4 tsp cumin
  • 1 tsp oregano
  • 1 1/2 tsp smoked paprika
  • 1 tbsp dried cilantro (may use fresh cilantro)
  • 4-5 bay leaves
  • freshly cracked pink Himalayan salt to taste
  • fresh cracked pepper to taste
  • 1/2 lemon, thinly sliced
  • juice from 1/2 lemon
  • 4 piece chicken thighs
  • 1-2 lbs lamb shoulder
  • 1 28oz. diced tomatoes
  • 2 cups water
  • 1 family sized French cut string beans (may use regular sized bag string beans or fresh string beans)


  1. Season the chicken and lamb with pink Himalayan salt and pepper. Brown both chicken and lamb on all sides using a pot on a medium flame in olive oil. This should take about 5-10min and place them on the side once browned.
  2. After browning, sauté the garlic until almost golden brown (do not over cook or the garlic will become bitter), add the onions and ginger and cook until the onions are translucent and ginger is fragrant.
  3. At this point you’ll want to add the spices and sauté for another minute until the spices are activated and they become fragrant.
  4. Add the chicken and lamb back in the pot and the can of diced tomatoes and fill the can about halfway with water and add it into the pot. Stir!
  5. Add the bay leaves, lemon slices, lemon juice and you can add dried cilantro at this point if you’d like to add more. Season with salt and pepper to taste. Stir again and simmer on medium or medium-low while covered for 30min. Stir occasionally. The sauce should have slightly thickened up by the end of 30 minutes.
  6. Once the 30 minutes are up, you’ll want to taste the sauce and make adjustments to your liking before adding the frozen string beans, stir and cover for another 5 min.
  7. Enjoy!