I have another stir fry recipe today. I love stir fry because it’s a great way to use up excess or about-to-expire vegetables and meat. Plus you can flavor the mixture to fit your mood. This day, I felt like curry. This isn’t surprising since I could eat curry every day.
As is the case with most my stir frys, this comes together quickly in one pan. This serves one very hungry person or two people who are just sort of hungry. I tend to fit in the category of a very hungry person, so this is a great lunch for me.
Ingredients
- 3 Tbsp Avocado Oil
- 1/2 Onion Diced
- 1/3 Cup Red Pepper Diced
- 1/2 Zucchini Diced
- 5 Stalks Asparagus Diced
- 1/3 Cup Broccoli Florets
- 1 Cup Kale Stems removed and chopped
- 1 Tbsp Curry powder
- 1/2 Cup Leftover Steak Cubed
- 2 Tbsp Tahini
- 2 Tbsp Coconut Aminos (Or 2 tsp Apple Cider Vinegar)
- Salt and Pepper to Taste
Servings: people
Units:
Instructions
- Heat the avocado oil in a large skillet and cook onion, pepper, asparagus and broccoli until soft and slightly charred.
- Season with curry powder, salt and pepper
- Add in the zucchini, kale and leftover steak.
- Stir in the tahini, coconut aminos or apple cider vinegar.
- Serve in a large bowl or two.
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