beef & vegetable noodle stir-fry

We often hear that eating healthy, fresh foods is too expensive and that it’s much cheaper and easier to pick up fast food on the way home then to make a meal at home.

One of my goals is to dispel this myth. Eating healthy doesn’t mean slaving away at the stove or breaking the bank. What it does take is some planning ahead, a little creativity and a love for great food.

The next time I make a stir-fry I’ll be reviewing a wok set sent to me by CSN Stores. CSN Stores has everything from dishes to dining room tables. Look for the review and a new stir-fry recipe coming soon!

Here is a meal that is well-balanced, comes together quickly, tastes great and costs $10.20 for four servings! ($2.55/person)

Even better? The pasta and vegetables were organic and the beef passes the Whole Foods Meat Quality Standards.

Money-Saving Tip: Add frozen veggies to your grocery list! They won’t go bad, they are often cheaper and have just as many nutrients as fresh ones!

Beef & Vegetable Noodle Stir-Fry – 4 servings

• 4 oz whole-grain spaghetti
• 16 oz bag of frozen Chinese Stir Fry Vegetables
• 8 oz skirt steak
• 3 Tbsp soy sauce
• 2 Tbsp sesame oil
• 1 tsp sriracha (if desired)

Prepare the pasta as directed.

Heat large pan over medium heat. Coat with cooking spray. Add steak to pan and season with salt & pepper. Cook for about 3 minutes per side. Transfer to a cutting board to rest.

Meanwhile prepare the sauce. Mix together soy sauce, sesame oil and sriracha.

Add the frozen vegetables to pan and saute for about 6 minutes, until cooked through.

Turn off heat and add pasta and sauce to pan. Toss to combine. Slice steak into thin slices and serve over pasta.