Weeknight Stir Fry

Who doesn’t love a good stir fry that everyone will love to have? This one is super simple too, using ground meat and some prepped vegetables to cut down on the chopping time! Use that prepped broccoli slaw, those pre-sliced mushrooms, that bag of shredded carrots, it is convenient and honestly, I couldn’t even chop anywhere close as nicely.

It took my kids some convincing to finally try it, but now they are super fans. Packed with tons of vegetables, you can serve it alongside cauliflower rice, your favorite variety of rice, or a good ole microwave packet. My latest obsession is the Target Coconut Jasmine Rice, it has this beautiful aroma and flavor and the ingredients are simple, perfect in my opinion. I like to mix a little mayo with Sriracha for a spicy drizzle, my youngest even enjoys the heat.

Because this stir fry has so many vegetables, you get a bunch of servings, I LOVE it for lunches and meal prep. Swap things out for what you have in your pantry, I kept it basic and simple because we all need a little help on these crazy nights. With school starting soon, I need as many quick dinners in my back pocket, especially ones that travel well. Sports and activities can eat up your dinnertime so make sure to have easy to eat meals on the go! Bonus is when you serve it with caulirice: this is Whole30, Paleo, low carb, Keto, and naturally gluten free, dairy free, nut free and I give options to make it vegan and vegetarian. Which means, whoever is at the table, they can enjoy this dinner.


Weeknight Stir Fry

  • 2 teaspoons toasted sesame oil, divided

  • 2 teaspoons oil

  • 8 oz mushrooms, sliced

  • 1 Tablespoon minced garlic

  • 1 pound ground beef, turkey, pork, or chicken (firm tofu for vegan)

  • 1 cup broccoli slaw mix

  • 1 cup shredded carrots

  • 1 1/2 cup sugar snap peas, halved

  • 3 green onions, sliced

  • 1 bell pepper. thinly sliced

  • 1/2 teaspoon crushed red pepper flakes

  • 1/4 cup coconut aminos or soy sauce

  • 1/2 teaspoon fish sauce (miso for vegan)

  • 2 teaspoons rice wine vinegar

  • salt and pepper

  • Garnish: sliced green onions, toasted sesame seeds, Everything but the Bagel seasoning, Sriracha, Sriracha Mayo (2/3 mayo to 1/3 Sriracha)

- Heat a large skillet on medium-high heat, add the oil and 1 teaspoon sesame oil. Add the mushrooms and cook until they are browned, add the garlic, and cook for a minute.

- Drop in your protein and cook until browned and cooked through, breaking up ground meat if using.

- Once the meat is cooked through, toss in the broccoli slaw, carrots, green onions, snap peas, bell pepper and mix until slightly cooked. Add in the remaining sesame oil, red peppers, coconut aminos, fish sauce, rice vinegar, and season with salt and pepper. Stir carefully and let cook until vegetables are softened.

- Serve with rice or cauliflower and garnish as desired.


I like to get everything ready before I start cooking, because this recipe is quick paced, you will need to have things nearby to throw in.

A visual step-by-step for this one pan meal. I love it because I only have to clean one pan, a cutting board, knife, and our plates. So AWESOME!

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