
A quick and easy takeout meal made at home.
There’s nothing like takeout after a long day at work or after you’ve run a ton of errands. I think everyone has a favorite local Asian restaurant for takeout. It seems like there’s something magical going on in the kitchens that keep everyone coming back. While it’s certainly faster to call up your favorite takeout place, it’s not necessarily something you want to do all of the time. Not only can it add up in terms of dollars, but it may not be great for your overall health. My great-grandmother never went on a diet, she believed in moderation. I’m not rejecting your favorite Asian takeout out of hand, but you can make your own takeout at home without taking too much time.
My sons have always been vegetable eaters. There were very few vegetables that I had to force on them. In fact, they even eat some of the veggies I hate, including lima beans and green peas. The best part about this recipe is the ability to switch up the veggies to your liking. This recipe works with corn, green beans, or squash. It’s up to you. It’s also vegetarian and vegan adaptable. Moreover, you can buy the vegetables prepped in the produce section or in the freezer section of your supermarket. You can also put the steak or tofu cubes in the marinade the night before, or you let it marinate for ten minutes before proceeding with the recipe.
Stir-Fried Beef with vegetables and garlicky cauliflower rice.
1 pound stir-fry beef strips, you can also use a sirloin steak, cut into strips (if using a steak, put it in the freezer for up to 30 minutes, it will make it easier to slice into strips)
Marinade
½ cup low sodium- soy sauce
½ cup low sodium teriyaki sauce
3 tablespoons light or dark brown sugar (Swerve light brown sugar substitute, coconut sugar, turbinado, or raw cane sugar)
4 garlic cloves, minced
2 ½ tablespoons of minced fresh ginger root
1/8 teaspoon red pepper flakes, optional
Vegetables
2 broccoli crowns, sliced in quarters or 1 package of frozen steam in bag broccoli
½ cup julienned carrots
4 ounces or ½ cup snow peas
1 bunch green onions, sliced on the diagonal, including green parts
1 steam in bag of lemon garlic, garlic, or plain cauliflower rice
1 tablespoon of cornstarch or gluten-free cornstarch mixed with 1 tablespoon cold water
Vegetable or peanut oil
Place the beef strips in a resealable plastic bag. In a large bowl mix together the ingredients for the marinade. Reserve 3 tablespoons, then pour the rest over the meat. Seal the bag and let marinate for as little as ten minutes up to overnight.
Steam the cauliflower rice according to directions. Empty out into a paper towel or cheesecloth-lined colander to get as much of the excess water out.
Heat water to boiling in a saucepan. Add the broccoli for three minutes, then drain and rinse with cold water. Set aside. If you’re using the steam in bag broccoli, follow the directions. Open the bag when done and allow it to cool for a few minutes.
In a wok or large skillet, heat about 2 tablespoons of oil over medium heat until it shimmers. Add the cauliflower rice, green onions, and carrots to the pan. Sauté for 4-6 minutes. Add the sugar snap peas and broccoli and continue to sauté for 3-5 minutes.
When heated through, add contents to a bowl. Add an additional 2 tablespoons of oil to the pan and allow it to get hot. Using tongs or a fork, remove the beef strips and add them to the pan. Cook over medium-high heat for 8-10 minutes, moving the meat around with a spatula or spoon.
Add the vegetables back to the pan and stir. Make a well in the center. Add the marinade you set aside along with the cornstarch slurry (mixture). Stir thoroughly until you have coated the meat and vegetables completely.
Serve hot. This meal will keep in a plastic container for three days. It also freezes well for up to one month.
| Yield: 4-6 servings | Cook Time: 30 minutes |
Inactive time: 10 minutes to overnight

Stir-Fried Tofu with vegetables and garlicky cauliflower rice.
1 package of drained extra-firm tofu, cut into cubes
Marinade
½ cup low-sodium vegan soy sauce
½ cup low sodium vegan teriyaki sauce
3 tablespoons light or dark brown sugar (Swerve light brown sugar substitute, coconut sugar, turbinado, or raw cane sugar)
4 garlic cloves, minced
2 ½ tablespoons of minced fresh ginger root
1/8 teaspoon red pepper flakes, optional
Vegetables
2 broccoli crowns, sliced in quarters or 1 package of frozen steam in bag broccoli
½ cup julienned carrots
4 ounces or ½ cup snow peas
1 bunch green onions, sliced on the diagonal, including green parts
1 steam bag of lemon garlic, garlic, or plain cauliflower rice
1 tablespoon of cornstarch or gluten-free cornstarch mixed with 1 tablespoon cold water
Vegetable or peanut oil
Place the tofu in a resealable plastic bag. In a large bowl mix together the ingredients for the marinade. Reserve 3 tablespoons, then pour the rest over the tofu. Seal the bag and let marinate for as little as ten minutes up to overnight.
Steam the cauliflower rice according to directions. Empty out into a paper towel or cheesecloth-lined colander to get as much of the excess water out.
Heat water to boiling in a saucepan. Add the broccoli for three minutes, then drain and rinse with cold water. Set aside. If you’re using the steam in bag broccoli, follow the directions. Open the bag when done and allow it to cool for a few minutes.
In a wok or large skillet, heat about 2 tablespoons of oil over medium heat until it shimmers. Add the cauliflower rice, green onions, and carrots to the pan. Sauté for 4-6 minutes. Add the sugar snap peas and broccoli and continue to sauté for 3-5 minutes.
When heated through, add contents to a bowl. Add an additional 2 tablespoons of oil to the pan and allow it to get hot. Using tongs or a fork, remove the tofu cubes and add them to the pan. Cook over medium-high heat for 8-10 minutes, moving the meat around with a spatula or spoon.
Add the vegetables back to the pan and stir. Make a well in the center. Add the marinade you set aside along with the cornstarch slurry (mixture). Stir thoroughly until you have coated the tofu and vegetables completely.
Serve hot. This meal will keep in a plastic container for three days. It also freezes well for up to one month.
| Yield: 4-6 servings | Cook Time: 30 minutes |
Inactive time: 10 minutes to overnight
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