Simple weeknight meals that save money (healthy meals I make all the time)
Recipes in this Video
Korean stir fry, often featuring marinated beef or vegetables, is a staple in Korean cuisine, reflecting the country's emphasis on fresh ingredients and bold flavors. This dish is commonly enjoyed with rice and is popular for its quick preparation and versatility. Today, variations can be found globally, with many adapting the flavors to local tastes.
Ingredients
- ●beef
- ●soy sauce
- ●garlic
- ●ginger
- ●sesame oil
- ●vegetable oil
- ●bell peppers
- ●onion
- ●carrots
- ●broccoli
- ●green onions
- ●sesame seeds
- ●rice
Instructions
- 1Slice beef thinly against the grain.
- 2Marinate beef in soy sauce, minced garlic, and ginger for 30 minutes.
- 3Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 4Add marinated beef to the skillet and stir-fry until browned, about 3-5 minutes.
- 5Remove beef from the skillet and set aside.
- 6In the same skillet, add bell peppers, onion, and carrots; stir-fry for 3-4 minutes until tender-crisp.
- 7Add broccoli and stir-fry for an additional 2-3 minutes until bright green.
- 8Return beef to the skillet and add sesame oil; mix well to combine.
- 9Cook for another 2 minutes to heat through.
- 10Garnish with sliced green onions and sesame seeds before serving.
- 11Serve hot over cooked rice.
Ingredient Alternatives
beef
Healthier: chicken
Cheaper: tofu
Tofu provides a plant-based protein option.
soy sauce
Healthier: tamari
Cheaper: soy sauce
Tamari is gluten-free.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Canola oil is a neutral oil and more affordable.
green onions
Healthier: chives
Cheaper: regular onions
Regular onions are more widely available.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb chicken breast, sliced
- ●2 cups mixed bell peppers, sliced
- ●1 cup broccoli florets
- ●1 cup snap peas
- ●1 can (14 oz) coconut milk
- ●2 tbsp red curry paste
- ●2 tbsp soy sauce
- ●1 tbsp fish sauce
- ●1 tbsp vegetable oil
- ●1 tsp sugar
- ●1/2 tsp salt
- ●1/4 cup fresh basil, chopped
- ●1 lime, juiced
Instructions
- 1Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 2Add the sliced chicken breast and cook until browned and cooked through, about 5-7 minutes.
- 3Stir in the red curry paste and cook for another minute until fragrant.
- 4Pour in the coconut milk, soy sauce, fish sauce, and sugar. Stir to combine.
- 5Add the mixed bell peppers, broccoli florets, and snap peas to the skillet.
- 6Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
- 7Season with salt and lime juice, adjusting to taste.
- 8Remove from heat and stir in the fresh basil.
- 9Serve hot over rice or noodles.
Equipment
Chickpea curry, known as Chana Masala in India, has roots in South Asian cuisine, where legumes are a staple due to their nutritional value and affordability. This dish is often enjoyed with rice or bread and is a favorite among vegetarians. Today, chickpea curry has gained popularity worldwide, with many variations adapting local spices and ingredients, making it a versatile and beloved meal.
Ingredients
- ●chickpeas
- ●onion
- ●garlic
- ●ginger
- ●tomatoes
- ●coconut milk
- ●curry powder
- ●cumin
- ●coriander
- ●turmeric
- ●vegetable oil
- ●spinach
- ●cilantro
- ●lime
- ●salt
- ●pepper
Instructions
- 1Heat vegetable oil in a large pot over medium heat until shimmering.
- 2Add chopped onions and sauté until soft and translucent, about 5-7 minutes.
- 3Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.
- 4Add diced tomatoes and cook until they break down, about 5 minutes.
- 5Mix in curry powder, cumin, coriander, and turmeric; cook for 1-2 minutes to toast the spices.
- 6Add chickpeas and coconut milk; stir to combine.
- 7Bring to a simmer and reduce heat to low; cook for 15-20 minutes to thicken.
- 8Stir in fresh spinach and cook until wilted, about 3-4 minutes.
- 9Season with salt and pepper to taste.
- 10Remove from heat and stir in chopped cilantro and lime juice before serving.
Ingredient Alternatives
coconut milk
Healthier: cashew cream
Cheaper: almond milk
Cashew cream adds richness while being lower in calories.
curry powder
Healthier: homemade spice blend
Cheaper: generic curry powder
Homemade blends can be tailored for flavor and cost.
vegetable oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier but can be pricier.
spinach
Healthier: kale
Cheaper: frozen spinach
Kale offers more nutrients, while frozen spinach is budget-friendly.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups lentils, rinsed and drained
- ●1 cup mushrooms, chopped
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 can (14 oz) crushed tomatoes
- ●2 tbsp olive oil
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1/4 cup fresh parsley, chopped (for garnish)
- ●1 lb spaghetti
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and chopped mushrooms, cooking until mushrooms are soft, about 5 minutes.
- 4Add rinsed lentils, crushed tomatoes, oregano, basil, salt, black pepper, and red pepper flakes (if using).
- 5Pour in 2 cups of water and bring to a boil.
- 6Reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender.
- 7While the sauce simmers, cook spaghetti according to package instructions until al dente.
- 8Drain spaghetti and return to pot.
- 9Once the sauce is ready, combine it with the spaghetti and toss to coat evenly.
- 10Serve hot, garnished with fresh parsley.
Equipment
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