Grilled “Stir-Fry”

Tonight I made my version of beef stir-fry: healthy style. This is the second time I’ve made this recipe in the last 7 days because it is that good. Best of all? It’s budget friendly (just under $5 a serving) and it has little clean up (perfect)! This recipe can easily be adapted to a vegetarian recipe by simply leaving out the beef. The key to this super simple recipe is the vegetarian mushroom flavored sauce that I picked up at my local Asian Market. At just 10 calories per tablespoon, it is a great flavor booster.


Grilled “Stir-Fry”
Makes 4 Servings

4 cups brown rice, cooked
1/2 yellow onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 yellow squash, sliced
1 zucchini, sliced
1 cup shiitake mushrooms, sliced
1 tablespoon olive oil
3 tablespoons Vegetarian Mushroom Sauce
16 oz. steak (sirloin or NY strip) – optional

1. Take large piece of foil and drizzle olive oil on one half of the foil (dull side up).
2. Layer onions, bell peppers, zucchini, squash, and mushrooms on top of the olive oil in that order. Season with salt and pepper for taste. Drizzle 2 tablespoons of mushroom sauce over the vegetables.
3. Fold the other half of the foil on top of the vegetables, rolling up the sides to create a seal and creating a pouch. Set aside.
4. Season steak with salt and pepper. Take the remaining tablespoon of mushroom sauce and brush over the steak.
5. Grill veggie pouch for 15-20 minutes (15 min for crunchier veggies, 20 min for softer veggies). Grill steak to your cooking specifications (I prefer medium rare which is about 7 min per side for a NY strip steak).
6. Remove steak an veggies from the grill and let the meat set for a few minutes. Cut meat into small chunks. Put 1 cup of rice on each place, evenly distribute veggies on top of the rice, and top with steak. If you’d like, you can top it off with a touch more sauce.
7. Enjoy!

Easy cleanup – crumple up the foil and throw away!



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About Food4Thought

I am no fitness expert. I am simply someone who has found joy in fitness and nutrition. I am a certified group fitness instructor. I’ve been teaching at the local health club for about 3 years now. While Zumba was my first love, I have since added Total Conditioning, Bodyworks plus Abs, and Core to my repertoire of classes. I work with a personal trainer to help me reach my fitness goals that I cannot obtain through group fitness alone. This year I ran my first 5K and plan to run my first 10K in March. To further my knowledge in the fitness realm, I have begun reading Strong Women Stay Slim, New Rules for Lifting Abs, and The Body Sculpting Bible for Women. On my list to read next is Wheat Belly. I am always looking for new ways to further my education and knowledge to better serve the members that take my group fitness classes. Lately, I have started tinkering with recipes, buying healthy cookbooks, and finding easy, tasty, and healthy foods to make. Like I mentioned earlier, I am by no means an expert, but the things I share with you have helped me tremendously with my fitness journey. It is my hope that with these easy tips and recipes, that you too can make these tiny steps and see big positive changes in your life.

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