Clean Eating's Stir-Fry

READY IN: 35mins
Recipe by MamaMeag

I found this recipe in Clean Eating Magazine, and it turned out great!! I love the simple ingredients, and how quick it is to put together. Also, I've made it with a few substitutions: If you're not a fan of beef, I made it with chicken, and it was fantastic. I didn't have the soba noodles in my cupboard, so I used organic whole wheat spaghetti. It would be great with brown rice, too! Also, I tend to use whatever veggies I have on hand. So...follow the recipe to the "T", or make it your own, using this as a base recipe. Either way...I think you're going to love the flavor, and love how healthy it is for you!

Top Review by Anne I.

I don't know what went wrong, but there was no liquid in my pan. Therefore, didn't need the flour. I found this dish to be dry and on the bland side. My husband added extra soy sauce afterwards and said he enjoyed it.

Ingredients Nutrition

Directions

  1. One: Cook noodles according to package directions. Drain and set aside.
  2. Two: Heat large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-high, mist pan with cooking spray and saute steak for about 5 minutes or until cooked through. (For medium doneness, the steak will still be slightly pink in the middle.) Remove steak, leaving the juices in the pan. (If you're using chicken, make sure you cook meat all the way through, until juices run clear).
  3. Three: Mist same pan again with cooking spray. Add onion, broccoli and pepper and saute over medium-high heat for about 5 minutes or until cooked through.
  4. Four: In a medium bowl, whisk together soy sauce, orange juice and zest, garlic and honey.
  5. Five: Add steak back to vegetables in pan and pour in soy sauce mixture. Saute steak and vegetables over medium-high heat for about 2 minutes, then whisk in flour to thicken, about 2 to 3 minutes. Add noodles to pan and cook until warmed, about 3 more minutes. Remove from heat and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a