Healthy Stir Fry Recipes You'll Actually Want to Make on a Weeknight

There's something about a good stir fry that just feels like win. It's fast, it's colorful, and you can pack it with so many good ingredients without it feeling like you're eating "health food." I've been making stir fries busy weeknights for years now, and honestly, they've saved me from so many drive-through decisions. Whether you're going meatless or loading up on protein, a well-seasoned stir fry hits every time. Here are two of my go-to recipes that are as nutritious as they are satisfying.

Stir Fry Vegetables Healthy Recipes

This veggie-forward stir fry is my answer to those nights when I want something light but still filling. The combination of crisp vegetables tossed in a savory sauce makes bite feel fresh and satisfying. I usually throw in whatever I have in the fridge, always comes together beautifully. It's also great way to sneak in a rainbow of nutrients without much effort at all.

• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 medium carrot, julienned
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
espoon cornstarch mixed with 2 tablespoons water
• 1 tablespoon olive oil or avocado oil
• Sesame seeds and green onions for garnish

1. Heat your oil in a large wok or skillet over medium-high heat until shimmering.
2. Add the garlic and ginger and stir constantly for about 30 seconds until fragrant.Toss in the carrots and broccoli first since they take little longer to cook, about 3 minutes.
3. Add the bell pepper, snap peas, and mushrooms and continue stir-frying for another 3 to 4 minutes.
4. Pour in the soy sauce and sesame oil, stirring everything to coat evenly.
5. Add the cornstarch slurry and stir until the sauce thickens, about 1 minute.
6. Remove from heat and top with sesame seeds and sliced green onions before serving over brown rice or noodles.

Healthy Beef Stir Fry Recipes Easy - Healthy Food

When'm craving something heartier, this beef stir fry is absolutely my first call Thinly sliced beef cooks so quickly in a hot pan, and when you pair it with tender-crisp vegetables and a bold umami sauce, it feels like something you'd order at a restaurant. The best part? It comes together in under 30 minutes, which means's totally realistic even on the most chaotic weeknight. I love serving over cauliflower rice for a lighter option, but jasmine rice works just as well.

• 1 pound flank steak or sirloin, thinly sliced against the grain
espoon baking soda (for tenderizing the beef)
• 1 cup br
• 1 yellowion, sliced
• 1 red
• 3 cloves garlic, minced1 teaspoon fresh ginger, grated
tablespoons low-sodium soy sauce tablespoon oyster sauce
• 1 teaspoon honey or brown sugar
• 1 tablespoon sesame oil
• 2 tablespoons avocado oil, divided
• Crushed red pepper flakes to taste

oss the sliced beef with baking soda and let it sit for 15 minutes, then rinse thoroughly and pat dry. This step makes the beef incredibly tender.
1. Heat one tablespoon of avocado oil in a wok over high heat until almost smoking.
2. Add the remaining oil to the pan and stir-fry the onion, garlic, and ginger for 1 2 minutes.
3. Add the broccoli and bell pepper and cook for another 3 to 4 keeping the vegetables slightly crisp.
4. Return the beef to the pan, pour in the sauce, and toss everything together over high heat for 1 to 2 minutes.Finish with crushed red pepper flakes and serve immediately over your choice of rice or noodles.