Making a big batch of healthy stir fry is like making a big batch of soup. You can eat from it for several meals and even freeze it for a future meal.

It is also a great way to use up the extra veggies in the refrigerator. There are a few staples I put in every stir fry I make, like onions and garlic. The rest depends on what I have on hand: kale, broccoli, cauliflower, carrots, peas, zucchini, etc. You get the idea.

And I always add a protein, like meat, nuts, and/or legumes, plus add a few spices for flavor. Or, keep the spices to a minimum and add a good quality salt or coconut aminos to taste during the meal. (If using legumes instead of meat, add rice or quinoa too.**)

Every stir fry meal turns out a bit different. In the recipe below, I used broccoli, ground beef, and cashews. Don’t hesitate to experiment.

Broccoli and Beef Stir Fry

2 tbsp. organic virgin coconut oil (divided)
1 lb. grass fed ground beef (or organic)**
1 medium organic red onion, chopped up
3-4 organic garlic cloves, minced
1 large organic broccoli head cut into pieces (3 to 4  cups)
2-3 large organic carrots, shredded
3/4 cup raw cashews (preferably soaked and dehydrated)
1 tsp. organic ground cumin
1/2 tsp. quality Himalayan salt

Have all the vegetables shopped and put to the side. (Larger broccoli stems can be peeled and chopped up with the rest of the broccoli.)

In one large skillet, add 1 tbsp of coconut oil, ground beef, cumin, and salt.** Heat on low to medium, stirring and breaking up chunks as it cooks. Remove from heat and set aside when done.

In the mean time use another large skillet and add 1 tbsp of coconut oil, chopped onion and garlic. Stir and saute for a minute or two on medium to high heat and then add broccoli and carrots. Reduce to medium heat and continue to stir the veggies until broccoli is cooked but not too soft.

Add the cooked meat to the stir fried vegetables. Then add the cashews and mix well. Eat with coconut aminos. Use left overs in a salad for another meal or put in the freezer for another time.

** If you prefer a vegetarian version of a healthy stir fry, replace the ground beef with 1-1/2 cups cook rice or quinoa and 1 cup cooked legumes (like pinto beans or northern white bean). Be sure to use legumes that have been properly prepared, as shown here, for best digestion of nutrients.

This article was written by Sharon Harmon, founder of Life Design for Health. As a “Health Designer” she has a passion for helping people find their way back to optimum health. Please contact her if you would like to know more. There is a great deal of health-related information in her blog articles and on her website. Including additional suggested resources (books and articles) by topic, a pantry list that is gluten-free, dairy free and GMO-free, and a healing foods list.