Wow, this meal was incredible. It is a recipe from Martha Stewart’s Whole Living Magazine, slightly adapted. The thing I love most about it, besides the fact that it’s the best stir fry I’ve ever tasted, is that it is a no-waste meal… using even the stems of the swiss chard!
Swiss Chard, Snap Peas & Beef Stir Fry (A.K.A. Best Stir Fry Ever!)
4 Tablespoons olive or coconut oil (NO vegetable oil or Canola oil)
6 ounces sirloin steak, thinly sliced
1-2 T soy sauce or Liquid Aminos
1 Tablespoon minced ginger
1 Tablespoon minced garlic
4 scallions, thinly sliced
1 Tablespoon hot chili paste/sauce (such as Sriracha or Sambal Oelek)
6 ounces snow peas or sugar snap peas, ends trimmed
1 bunch Swiss chard
1. Thinly slice steak and sprinkle soy sauce over it to season lightly or season with Real salt to avoid soy. Heat skillet over medium-high heat. Add 1 Tablespoon oil and swirl to coat. Cook steak, stirring until beef is golden brown on both sides, about 2 minutes. Transfer to a bowl and set aside.
2. Add another Tablespoon oil to the pan and swirl to coat. Add garlic, ginger, scallions, chile sauce, peas, and 1 pound thinly sliced Swiss chard stems (remove and tear leaves into 2-inch pieces and reserve). Cook, stirring often, until snap peas are bright green and crisp, about 2-3 minutes. Transfer to the bowl with beef.
3. Add another Tablespoon oil to pan and swirl to coat. Add half of Swiss chard leaves and cook, stirring, until wilted, about 1-2 minutes. Transfer to bowl with beef and veggies and repeat with remaining Tablespoon oil and chard.
4. Return everything to pan, heat briefly, and season with salt. Squeeze with lime juice, toss to coat, and serve immediately.
Other variations: Add onion, shiitake mushrooms, cabbage, hot peppers, chicken, bok choy, tomatoes, roasted cashews. This dish could probably take anything you could think to throw into it.
Serve with brown rice, quinoa, or brown rice noodles.
Tip: Have your ingredients prepped and ready before you start cooking as stir frying moves fast! Don’t put too many things in the pan at once; they will steam instead of stir-fry!
We used to live in Florida and they had an AMAZING Thai restaurant there. Since then I haven’t had GOOD Pad Thai. One day I decided to make it but the recipe I had didn’t even sound good (it had ketchup in it!). I got a box of brown rice noodles at the store and on the back is a Pad Thai recipe.. that sounded so good! So I made it and it IS so good!!! Seriously a replica of that Thai restaurant (at least how I remember it… it’s been years now). So here it is to share with you. Totally the back of a box so you could get it yourself, but I thought I would share the wealth.
RESTAURANT-STYLE PAD THAI
4T olive oil or coconut oil
2 garlic cloves, minced
8-10 medium shrimp, peeled & deveined or 8 oz. chicken or 1# steak (I use steak)
2 eggs, lightly beaten
1 pkg. brown rice noodles (cooked- soaked in hot water for 8-10 minutes)
1 cup fresh bean sprouts
Sauce: 4 T lime or lemon juice
3 T fish sauce
3 T sugar (I omit, but I am sure you could use some honey or other natural sweetener here as the sugar gets dissolved anyway)
1-2 pinches crushed red pepper flakes
Garnish: 2 T cilantro, chopped
3 T roasted peanuts, crushed
3 T green onions, thinly sliced
1 lime, cut in wedges
Heat wok or pan over high heat. Add 2 T oil, garlic and meat. Cook until shrimp is opaque or until meat is browned; set aside. Add remaining 2 T oil and 2 eggs, then scramble. Reduce heat to low; add sauce and noodles. Toss until well-mixed. Add meat and bean sprouts. Toss well. Garnish with cilantro, peanuts, green onions and lime wedges.