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.

12 Comments (Reply )

  1. Angharad
    Jul 06, 2010 @ 12:04 pm

    This looks so fresh and delicious. I always forget about buying frozen veggies. I really need to get into it because I often buy too much fresh stuff and it goes bad…sigh.
    Also: love that you use steak in this. YUM.


  2. Melissa @ For the Love of Health
    Jul 06, 2010 @ 12:59 pm

    You make great points! :-)
    Your photos belong in a culinary magazine


  3. Nicole @ Making Good Choices
    Jul 06, 2010 @ 3:47 pm

    That spaghetti just made me want to make it right now. I haven’t had that in forever. And that Skinny Girl margarita mix WILL make you a convert! :)


  4. Rice Palette
    Jul 06, 2010 @ 4:49 pm

    Absolutely beautiful dish! Definitely worth 5 stars :)

    I’ve also used frozen veggies successfully in the past as well!

    You have a great blog!


  5. Mo@MommyRD
    Jul 06, 2010 @ 9:29 pm

    Mmm…that looks spectacular. I use a lot of frozen veggies. I spy some shitake mushrooms in your blend that look so good!


  6. actorsdiet
    Jul 06, 2010 @ 9:36 pm

    this looks wonderful! i’m a big fan of frozen veggies too so i’m glad to see some in your recipe!


    • anutritionisteats
      Jul 06, 2010 @ 9:39 pm

      I love frozen veggies too! I ALWAYS have green beans, they might be my all time favorite.


  7. cozydelicious
    Jul 07, 2010 @ 12:21 pm

    Yum! I am a bit neurotic and have a fear of running out of veggies so I always have a ton in the freezer! And I have started freezing veggies myself because our CSA share has been so huge. Anyway, this dish looks super tasty. I have been loving soba noodles lately, I bet those would work well here too.


  8. Mary @ Bites and Bliss
    Jul 08, 2010 @ 6:21 am

    Wow!! That looks amazing- gourmet even! I’d expect to pay a pretty penny for something like that for dinner :P


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