Sausage-Stuffed Acorn Squash: The Perfect Fall Meal

Acorn squash is a popular fall side dish. It’s usually served with lots of butter and maple syrup and while absolutely delicious prepared that way, I also love stuffing it with a savory filling and serving it as the main event. 

This sausage stuffed acorn squash recipe seems too good to be true.

It’s made with just a few simple but flavor-packed ingredients that I almost always have in my fridge or freezer.

And cooking the squash in an Instant Pot means it’s ready in just a few minutes. 

And it’s SO GOOD. 

Most people expect acorn squash to be sweet since they’re so used to pairing it with syrup, but it really isn’t a super sweet squash at all. To me, it tastes a lot like butternut squash, but with a deeper, more intense flavor. I love pairing acorn squash with unexpected flavors like a honey-chipotle glaze or creamy risotto. 

For this comforting dinner recipe, I stuffed them with Italian sausage and spinach. Then I added caramelized onions and diced apples to add a little bit of that sweetness people expect. 

How to make Instant Pot acorn squash

Instant Pot acorn squash is an absolute game-changer! 

The one thing that keeps me from making winter squash more often is that it takes so long to bake.

But with a pressure cooker, you can make acorn squash in literally 13 minutes. It takes longer than that for my oven just to heat up! I can’t tell you how much I love this recipe. 

To make acorn squash in the Instant Pot, start by cutting your squash in half and scooping out the seeds. If you want, you can save the seeds and roast them. 

Place the trivet in the bottom of your Instant Pot and pour in 1 cup of water.

Then add the squash. It doesn’t matter what direction that face or anything like that – just pile them in!

Depending on how big they are, I can fit 3 to 4 acorn squash in my 6-quart pot. 

Lock the lid in place and cook the squash for 5 minutes, then let the pressure release naturally.

It takes about 3 minutes for the pot to come to pressure and 5 minutes for the pressure to release, which means your Instant Pot acorn squash is ready in 13 minutes.

You really can’t beat that! 

(If you get an Instant Pot burn message, don’t worry. It’s easy to troubleshoot!)

How to Make Sausage Stuffed Acorn Squash

You have a few options for making the sausage filling for these acorn squash.

If your priority is limiting the number of dishes you have to wash, you can wait until the squash is cooked, remove it from the Instant Pot, and make the stuffing in the pot using the sautee function. 

Or you can do what I usually do and cook the stuffing on the stove while the squash cooks.

It dirties an extra pan, but multitasking gets dinner on the table a few minutes faster.

Stovetop Method

Start by cooking a sliced onion until it softens and begins to caramelize.

Then, add crumbled Italian sausage and cook through.

Finally, stir in some baby spinach and diced apple. Cover the pan and cook for a few minutes, until the spinach wilts and the apple softens. I also like to add a sprinkle of red pepper flakes to balance out the sweetness of the apple. 

This sausage stuffing is so simple to make, but it has great flavor. I’ve tried adding rice or bread to the mixture, but it honestly doesn’t need it – and adding too much bulk makes too much filling anyway. 

More healthy winter squash recipes to enjoy

• How to roast acorn squash
• How to Bake Spaghetti Squash
• Roasted Butternut Squash
• Miso Maple Roasted Carrots + Squash
• Honey Chipotle Roast Acorn Squash
• Curried butternut squash soup with shrimp
• Chicken Carbonara Spaghetti Squash Boats (Paleo, Whole 30)
• Butternut Squash Bisque with Maple Whipped Cream

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Sausage Stuffed Acorn Squash

Need a new go-to winter dinner? This easy sausage stuffed acorn squash recipe is made with just 7 simple ingredients and can be on the table in under 15 minutes!

Course Gluten-Free

Cuisine American

Keyword instant pot acorn squash, sausage stuffed acorn squash, stuffed acorn squash

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 246kcal

Author Lauren Keating

Ingredients

• 2 acorn squash
• 1 Tablespoon olive oil
• 1 small onion sliced
• 4 sweet Italian sausage links casing removed
• 2 cups baby spinach
• 1 apple diced
• 1 generous pinch red pepper flakes

Instructions

• Cut the squash in half and remove the seeds. 
• Add the trivet to your instant pot and pour in 1 cup of water. Place the squash on the trivet. Lock the lid in place and turn the pressure valve to the sealing position. 
• Cook under high pressure for 5 minutes, then let the pressure release naturally for 5 minutes. 
• While the squash cooks, heat the oil in a skillet set over medium-low heat. Add the onions and cook, stirring frequently, for 5-7 minutes, or until light golden brown. 
• Stir in the sausage and increase the heat to medium-high. Cook 4-5 minutes, or until sausage is cooked through. 
• Add the spinach and apple. Cover and cook 2-3 minutes, until the spinach is wilted and the apple is soft.
• Spoon 1 cup of the sausage mixture into each squash half. Sprinkle with red pepper flakes. 

Nutrition

Serving: 1squash half | Calories: 246kcal | Carbohydrates: 25g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 496mg | Fiber: 6g | Sugar: 6g

Remember that steak marinade recipe I shared a few days ago? Today, I’m showing you one of my favorite ways to use it – in an easy skillet recipe with fall vegetables. 

Steak tips, sometimes called steak bites, are great for weeknight dinners. Since the pieces of steak are so small, they cook really quickly. It only takes a few minutes to char the outside but leave the center a beautiful medium to medium-rare. 

The marinade soaks into the meat, making it really tender and flavorful. The sugars in the marinade caramelize as the steak cooks, giving you that gorgeous char. Yum! 

For this healthy steak tips recipe, I paired rosemary balsamic steak tips with butternut squash and Brussels sprouts. This is such a great, cozy autumn steak recipe and I love that cooking everything in one pot makes for easy clean up.

If you have leftovers, the steak and vegetables are also great on a salad with this balsamic steak salad dressing.

What is sirloin tip steak?

Sirloin tip steak is a lean, boneless cut of meat that comes from the rump. It can be purchased as a whole steak or cut into bite-sized steak tips. I usually buy a whole steak and cut it into bites myself.

Are sirloin tips tender?

Sirloin tip steak is usually really affordable, which makes it a great option.  But, because it’s so lean, it can be tough.

The best beef sirloin tip steak recipes will have you marinate it and cook it quickly over high heat. If you marinate steak tips overnight, they can become very tender! I love this steak marinade, flavored with balsamic vinegar, soy sauce, brown sugar, and a touch of rosemary. 

What is the best way to cook sirloin tip steak?

I usually marinate my steak tips and then use them in a stir fry or skillet meal like this one. It’s also great for grilled kebabs or skewers. I also love adding marinaded sirloin steak tips to my cauliflower fried rice. The Instant Pot is also a great method for cooking steak tips – you’ll love this recipe for pressure cooker steak tips with gravy.

Do these taste like Trader Joe’s Rosemary Beef Tips?

Yes! Balsamic rosemary beef steak tips are one of my favorite things to buy at Trader Joe’s and served as the inspiration for this recipe.

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Rosemary-Balsamic Sirloin Tip Steak with Fall Vegetables

This easy recipe for rosemary-balsamic steak tips with Fall vegetables is perfect for chilly weeknights. The perfect balance of sweet, sour, and spicy flavors will have you begging for more!

Keyword sirloin tip steak, steak bites, steak tips recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Additional Time 1 day day

Total Time 1 day day 35 minutes minutes

Servings 4 servings

Calories 453kcal

Author Lauren Keating

Ingredients

• ½ cup olive oil
• ¼ cup balsamic vinegar
• 2 Tbsp brown sugar
• 1 Tbsp low sodium soy sauce
• 1 teaspoon fresh rosemary finely chopped
• 2 cloves garlic minced
• 1 large pinch crushed red pepper
• Black pepper to taste
• 1 and 1/2 pounds sirloin steak tips
• 2 cups brussels sprouts halved
• 1 cup cubes butternut squash
• Salt and pepper
• Chile flakes

Instructions

• Combine the oil, vinegar, sugar, soy sauce, rosemary, garlic, and red pepper in a large zip-top freezer bag. Season to taste with black pepper.
• Add the steak tips. Seal the bag and give it a good shake to coat the steak with marinade. Refrigerate for 6-24 hours, turning occasionally.
• Remove the steak from the marinade and pat dry. Discard any leftover marinade.
• Heat 1 Tablespoon oil in a large skillet set over high heat. Add the steak in a single layer and cook 5-7 minutes, until the outside is charred and the center is cooked to your liking. Transfer the steak tips to a plate and tent with foil to keep the steak warm while it rests.
• Add the squash to the skillet and cook, stirring occasionally, until tender and lightly browned – about 15 minutes. Add the Brussels sprouts and cook 5 minutes, until bright green and beginning to soften. Season to taste with salt, pepper, and chili flakes. Serve immediately.

Nutrition

Serving: 1g | Calories: 453kcal | Carbohydrates: 21g | Protein: 18g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 23g | Cholesterol: 47mg | Sodium: 257mg | Fiber: 4g | Sugar: 11g

The Best Steak Marinade Recipe

Marinades are a lifesaver on busy nights or when I just don’t feel like cooking – Monday, I’m looking at you! Our local butcher always has some great selections of marinaded meats, but it’s also super easy to make your own recipe for steak marinade. 

This rosemary balsamic marinade is hands down the best steak marinade I’ve ever made. Balsamic vinegar and fresh rosemary enhance the beefiness of steak without overpowering it. Plus the sugars in the marinade caramelize as the steak cooks, giving you an amazing charred crust with super tender meat. 

The marinade does most of the heavy lifting when it comes to infusing a piece of meat with tons of flavor. All you have to do it heat it up and make an easy side dish to go along with it. 

Roast cauliflower with lemon and pomegranate or roast acorn squash are both great options. If I’m really feeling lazy, I also love the frozen butternut squash cauliflower risotto from Trader Joes. Or you can use the marinaded meat to make a skillet meal, like the steak tips recipe with fall vegetables pictured above. 

If you spend five minutes mixing up an easy marinade on Sunday night, you’ll have a stress-free Monday night dinner ready to go. Or freeze your meat in the marinade for an easy dinner whenever you feel like it. We already have taco Tuesday and pizza Friday – I think we should make marinade Monday a thing! Who’s with me? 

If you have a Traeger, give it a try on a traeger tri tip!

What is a marinade?

Marinades are more than just an easy way to boost the flavor of your favorite meat. They also contain acidic components that tenderize meat by weakening its muscle structure. This means you can cook tougher cuts of meat more quickly! 

Common acids are fresh citrus juices, wine, vinegar, or cultured milk products like buttermilk, yogurt, and sour cream.

This steak marinade uses balsamic vinegar. 

How to make a marinade

Marinades are similar to vinaigrettes, and you can actually use your favorite vinaigrette as a marinade! 

To make your own recipe for steak marinade, you’ll want to use 1 part acid to 2 or 3 parts oil. Then add seasoning to taste. 

Mix everything together and give it a taste – before you add the meat – to make sure it tastes good to you. The smaller your garlic and herbs are chopped, the more flavor they’ll impart! In general, you’ll need about ½ cup marinade for every pound of meat. 

To make the best steak marinade, you’ll need:

• Balsamic vinegar
• Olive Oil
• Brown Sugar
• Soy sauce
• Fresh rosemary
• Minced garlic
• Crushed red pepper flakes

How long to marinate beef

How long you need to marinate your meat depends on the size of the meat and what you’re looking to achieve. 

If you simply want to add flavor to small pieces of stir fry meat, you might only need 15 minutes. To tenderize the meat, you’ll need to marinate the meat for 6 to 24 hours for the best results. 

Be sure to marinate your steak in the fridge – don’t leave it on the counter. You’ll also want to use a non-reactive container like glass or plastic. 

You can also freeze the meat in the marinade for longer-term storage. With a freezer filled with different options, you’ll always have something easy to throw on the table! Just defrost it the night before and make grilled steak, or throw the frozen steak in your slow cooker or instant pot.

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Best Steak Marinade Recipe

Say goodbye to boring steak. The best steak marinade is made with balsamic vinegar, soy sauce, rosemary, and garlic for tons of flavor. A must for easy weeknight dinners!

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword best steak marinade, steak marinade, steak marinade recipe

Servings 4 servings

Calories 437kcal

Author Lauren Keating

Ingredients

• ½ cup olive oil
• ¼ cup balsamic vinegar
• 2 Tbsp brown sugar
• 1 Tbsp low sodium soy sauce
• 1 teaspoon fresh rosemary finely chopped
• 2 cloves garlic minced
• 1 large pinch crushed red pepper
• Black pepper to taste
• 1 and 1/2 pounds steak

Instructions

• Combine the oil, vinegar, sugar, soy sauce, rosemary, garlic, and red pepper in a large zip-top freezer bag. Season to taste with black pepper.
• Add the steak. Seal the bag and give it a good shake to coat the steak with marinade. Refrigerate for 6-24 hours, turning occasionally.
• Before cooking, remove the steak from the marinade and pat dry with a paper towel.
• For longer-term storage, transfer the bag to the freezer.

Nutrition

Serving: 1/4 recipe | Calories: 437kcal | Carbohydrates: 9g | Protein: 15g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 27g | Cholesterol: 55mg | Sodium: 163mg | Sugar: 8g

Do you ever make a huge meal, eat it for dinner one day and heat up leftovers for lunch all week and then immediately make it again because you’re so sad that the leftovers are gone? 

That’s what happened when I made this zucchini and sausage in tomato cream sauce.

It’s just so good! And that’s coming from someone who usually gets burned out on leftovers after a day or two. 

I served this creamy tomato sauce over broiled sausage and zucchini for a delicious and easy weeknight dinner.

Instead of spiralizing the zucchini like I usually would, I cut it into big chunks. It held up to the hearty tomato cream sauce better that way.

The bigger pieces of zucchini also mean that you can broil them right on the same pan as your sausages. Everything gets toasty and charred and has an extra layer of flavor. 

This dinner is so warm and cozy. I’m definitely looking forward to eating it all fall and winter long!

What is pink sauce? 

Pink sauce, also known as tomato cream sauce or rosario sauce, is basically a combination of marinara sauce and alfredo sauce. It’s similar to vodka sauce, except even richer and creamier.

It’s pretty much the best sauce ever. 

You can eat it on pasta or tortellini, use it on a pizza, or ditch the carbs like I did here and serve it over broiled vegetables. It’s delicious paired with sausage, chicken, or even shrimp.

If you love creamy tomato sauce, you’ll also love penne al baffo or tomato and mascarpone sauce.

Ingredients and Substitutions

Butter. I use unsalted butter when I cook so I have more control over the seasoning.

Heavy Cream or Whipping Cream. In a pinch you can also use half and half.

Fresh Garlic. Lots of it!

Freshly Grated Parmesan Cheese.

Crushed Tomatoes. For even more flavor, use fire-roasted tomatoes! If you’re really dedicated, you can crush your own fresh tomatoes. I use canned tomatoes here. They’re just as tasty and the flavor is more consistent, especially when tomatoes aren’t in season. 

Fresh Basil. There’s nothing else quite like it; dried basil just won’t do in this recipe.

Red Pepper Flakes. If you like a little bit of spice.

How do you make it? 

The first time I had tomato cream sauce was way back in college when one of my roommates mixed together a jar of marinara sauce and a jar of alfredo sauce. We were instantly hooked at ate it pretty regularly. 

Of course, that’s not how I make it anymore.

These days I make this pink sauce recipe entirely from scratch – and it barely takes any more time than opening those two jars did. Of course, this homemade version tastes a million times better!

Saute the garlic in butter. Cook until the garlic is fragrant, but don’t let it brown or it will get bitter. Low heat is key here. 

Whisk in some heavy cream and bring it to a simmer. Stir in some parmesan cheese to form a thick, creamy Alfredo sauce. 

Add the ingredients for classic marinara: crushed tomatoes and fresh basil.

Add a little water to thin the sauce if it’s too thick, season to taste with a little sea salt and some crushed red pepper, and there you have it! My absolute favorite thing to eat right now. 

Just look how luscious that tomato cream sauce is! It’s definitely rich, but a little goes a long way.

You can make a big batch and freeze it if you want, but it’s so quick to make that I usually just make it as I need it.  

Commonly Asked Questions

Here are some more low carb Italian comfort food recipes you’ll love!

• Lightened-Up Stuffed Pepper Soup
• Mussels with Saffron Tomato Sauce
• Roasted Tomato Soup with Goat Cheese
• Chicken Parmesan Stuffed Zucchini Boats
• Air Fryer Chicken Meatballs

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Tomato Cream Sauce with Broiled Zucchini and Sausage

Tomato Cream sauce is packed with classic Italian flavor and take just 15 minutes to make. Swap classic pasta in favor of roast sausages and zucchini for a low carb, keto, and gluten-free dinner.

Course Healthy Weeknight Dinner Recipes

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 467kcal

Author Lauren Keating

Ingredients

For the Sauce

• 2 Tablespoons butter
• ½ cup heavy cream
• 6 garlic cloves crushed
• ¾ cup grated parmesan
• 14 ounces crushed tomatoes about 1.5 cups
• 2 Tablespoons chopped fresh basil
• ¼ teaspoon crushed red pepper flakes

For the Broiled Zucchini and Sausage

• 3 medium zucchini
• 2 teaspoons olive oil
• 6 Italian sausages

Instructions

For the Sauce

• Melt the butter in a saucepan set over medium-low heat. Add the garlic and cook 1-2 minutes, until fragrant but not browned.
• Whisk in the cream. Increase heat and bring to a simmer. Let simmer for 5 minutes, whisking constantly, until reduced by about half.
• Stir in the parmesan cheese until smooth. Add the tomatoes and basil and simmer for 5 minutes.
• If desired, whisk in 1/4 cup of water to thin the sauce. Season to taste with salt and red pepper.

For the Zucchini and Sausage

• Heat your broiler to high.
• Cut each zucchini crosswise into 4 pieces. Cut eat of those pieces lengthwise into four wedges. Drizzle with oil.
• Arrange the zucchini wedges and sausages on a baking sheet. Broil for 10 minutes, until the sausages are cooked through and the zucchini is lightly charred.
• Slice the sausages into rounds. Stir the sausage and zucchini into the sauce.

Nutrition

Serving: 1serving | Calories: 467kcal | Carbohydrates: 14g | Protein: 21g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 86mg | Fiber: 3g | Sugar: 7g

OK, I know what you’re thinking.

What on earth is a chaffle?

No, that’s not a typo. A chaffle is a grain-free, low carb waffle that’s great for people following a keto diet. At their simplest, chaffles are a mixture of eggs and cheese that’s baked in a waffle iron until it’s light and fluffy inside and crisp on the edges. Just like the perfect homemade waffle. 

These low carb waffles have taken the internet by storm over the last few weeks – and for good reason! They’re an amazing low carb substitute for bread, and people have been stuffing them with all sorts of fun fillings and also using them to make sandwiches and pizzas. 

I’ll be honest. At first, I thought they sounded weird. But the more I thought about it, the more appealing a savory chaffle sounded. I eat carbs but Shawn doesn’t, so I made these chaffles with ham, jalapeno peppers, and scallions as a treat for him.

Of course, I couldn’t stop nibbling at them myself! It really is impressive how fluffy and bread-like they are! They definitely taste cheesy, but they aren’t eggy at all. 

If traditional waffles are more your style and you aren’t counting carbs, try my sweet corn waffles with blueberry sauce or this buttermilk waffle recipe. 

If you love jalapenos and cheese, you might also want to ry these low carb smoked jalapeno poppers.

How do you make a savory low carb waffle? 

These savory ham and cheese chaffles are so easy to make! Start by grating 2 ounces of cheddar cheese. You can use pre-shredded cheese, but I really liked how they came out when I shredded a fresh block with my finest grater. 

Next, mix in 2 eggs along with two teaspoons of coconut flour, diced ham steak, grated jalapeno pepper, and chopped scallions. 

Cook the batter in a hot waffle iron coated with coconut oil or ghee spray for 2-3 minutes, or until it’s golden brown and puffed. It should pull off of the waffle iron really easily. It will be soft and bready and first, but the edges will crisp up as the cheese cools. 

A lot of people like to use a mini waffle maker for this, but I use my full-size version. Just spoon the batter in the middle and know that you’re waffle won’t be as big as the waffle iron is. 

When the cheese is grated really finely, it practically melts into the egg and creates a thick batter before it even hits the hot waffle iron. I use the same grater to grate my jalapeno. That way it blends evenly into the batter and you don’t have to worry about accidentally getting too much in one bite. It might give the batter a slightly green tinge, but that will go away once they’re cooked. 

Are chaffles healthy? 

My first reaction to the thought of a cheese and egg waffle was that there was no way that it’s healthy. But when you break it down into its individual ingredients, it’s really not much different than an omelet. Plus they use less cheese than most omelets do, with just ¼ ounce of cheese each. They are a little high in fat and cholesterol, but low in carbs and moderate in calories, so it all depends on what you prioritize for your personal diet. 

Sharp cheddar is naturally low in lactose, but you can also make these chaffles with non-dairy cheese shreds.

Can you make sweet chaffles? 

Yes! Sweet keto waffles are totally a thing. Most are made with mozzarella cheese instead of cheddar for a milder flavor. I love the look of these pumpkin chaffles and can’t wait to make them myself.  If you’re weirded out by the thought of cheese for breakfast, I’m a big fan of Swerve’s low carb pancake and waffle mix.

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Savory Chaffles with Ham and Jalapenos

Low carb ham and cheddar waffles have jalapeno and scallions for extra flavor. These "chaffles" are perfect for people on a low carb or keto diet!

Course Healthy Breakfast Recipes

Cuisine American

Keyword chaffle, ham and cheese waffle, keto recipe, low carb recipe, low carb waffle

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4 servings

Calories 119kcal

Author Lauren Keating

Equipment

• Coconut Flour
• Ghee Oil Spray
• Mini Waffle Iron

Ingredients

• 2 ounces sharp cheddar cheese
• ½ jalapeno pepper
• 2 large eggs
• 2 ounces ham steak
• 1 scallion
• 2 teaspoons coconut flour

Instructions

• Shred the cheese using the finest grater you have. Remove the seeds from the jalapeno and grate it on the same grater. Finely chop the ham and scallion.
• Combine all ingredients in a bowl. Mix well.
• Pour 1/4 of the batter into a hot waffle iron sprayed with cooking spray (I like using coconut oil or ghee spray for the best flavor). Cook 2-3 minutes, until golden brown and crispy around the edges.
• Remove the waffle from the waffle iron – it will continue to crisp as it cools.
• Repeat with the remaining batter.
• Enjoy these chaffles warm or at room temperature.

Notes

Chaffles reheat best on a baking sheet in the oven, or in a toaster oven (not a pop up style toaster)

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 2g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 113mg | Sodium: 308mg | Sugar: 1g

Sesame oil, gluten-free soy sauce, garlic and ginger to bring out the natural flavors of the beef while chili paste adds a touch of heat. You’ll love this low carb take on classic take-out flavors! 

Beef Cauliflower Fried Rice 

Cauliflower seems to have taken over the world these days, and I’m not mad about it. I’ve always loved it as a vegetable, but it has an uncanny ability to mimic all sorts of starchy foods, from pizza crust to mashed potatoes to rice. 

One of my FAVORITE recipes to make lately is this cauliflower fried rice with beef. The first time I made this cauliflower fried rice, it was just thrown together with random ingredients that I happened to have in the freezer. It was so good that it quickly became a favorite. 

Cauliflower rice holds it’s texture and doesn’t get mushy, making it the ideal low carb substitute for traditional grains. Its mild flavor soaks in all of the bold flavors that I use in this recipe, and it’s practically indistinguishable from stir fry made from regular white rice. 

And since you can add it to the pan straight from the freezer – no boiling required – dinner can be on the table in well under 30 minutes. That’s what I call a weeknight win! 

What is the best cut of steak for beef stir fry? 

Flank steak is my favorite cut of beef to use for a stir fry recipe.  It’s a thin cut, so it cooks quickly. I like to sear it quickly for that nice charred flavor, then add it back to the stir fry at the end so the inside stays closer to medium. It’s so juicy that way! 

Flank steak can have a reputation for being tough, but when you slice it across the grain it’s actually super tender. It’s also typically easy to find and is pretty affordable. 

If you can’t find flank steak, skirt steak makes a great substitute. I’ve also made this cauliflower stir fry recipe with small pieces of chuck roast and even with leftover ribeye. That last version was phenomenal, but a little pricey for every day. 

Can I add different vegetables to this stir fry? 

Absolutely!  I kept things pretty simple here with traditional stir fry vegetables, but you can totally mix it up based on what you have in the kitchen. Just keep in mind that any additions will have an impact on the nutrition information, especially if you add starchy vegetables that increase the carb count. 

Some great vegetables to add to your fried rice are: 

• Shredded cabbage
• Onion 
• Sliced carrots
• Bell Pepper slices
• Snow Peas
• Sliced squash or zucchini
• Broccoli and cauliflower
• Mushrooms
• Sprouts
• Green onion

You might also like this Honey Ginger Pork Stir Fry with Green Beans for inspiration on different takes on a classic stir fry recipe.

Time saving tips for making this beef stir fry recipe

As you know, I absolutely love finding ways to save time in the kitchen.  I am a firm believer that you don’t have to slave over the stove to provide your family with truly healthy meals.  So, when I find shortcuts that make my life easier without impacting the overall nutrition of the final recipe, I grab them! 

• Use frozen or packaged riced cauliflower instead of ricing your own. Honestly, I even like to use Trader Joes riced cauliflower stir fry in a pinch – just add your favorite protein, scramble in an egg, and stir in some chili paste.
• Purchase your stir fry vegetables frozen or already sliced in the produce department, or prep them over the weekend. For vegetables like carrots that tend to dry out once they’re cut, you can store them in a little dish of water.
• Buy steak in bulk when on sale, slice and freeze into portions for future meals so it is a matter of thawing in the refrigerator overnight and throwing into the skillet at dinner time. 

If you want to try other cauliflower recipes, there are tons with full flavor!  My Cauliflower and Chard Gratin has tons of that comfort food feel you want in a casserole.  Chicken Cauliflower Rice Soup is another comforting soup recipe that definitely uses the cauliflower in a great way to add texture with savory flavor. For ultimate flavor, you can also make my Red Curry Eggplant and Kale with Cauliflower Rice for a delicious richly flavored meal. For a simple side dish that will be a staple of your summertime cookouts, you’ll love my Cauliflower Tabbouleh.

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Cauliflower Fried Rice

Level up your basic cauliflower rice with this Cauliflower Fried Rice recipe! 

Sesame oil, gluten-free soy sauce, garlic and ginger to bring out the natural flavors of the beef while chili paste adds a touch of heat. You’ll love this low carb take on classic Asian flavors! 

Course Healthy Weeknight Dinner Recipes

Cuisine Asian

Keyword beef stir fry, cauliflower fried rice, cauliflower rice, cauliflower rice stir fry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 449kcal

Author Lauren Keating

Ingredients

• 1 pound flank steak sliced thinly across the grain
• 2 Tablespoons olive oil divided
• 3 cloves garlic minced
• 6 Tablespoons soy sauce or tamari sauce for gluten free
• 2 tablespoons sesame oil
• 1 teaspoon sambal oelek or your favorite chili paste
• 3 cups cauliflower rice
• ¼ cup frozen peas
• 1 red bell pepper diced finely
• 2 carrots shredded
• 2 green onions sliced thinly
• 2 large eggs lightly beaten

Instructions

• In large skillet or wok, heat 1 tablespoon olive oil. Cook steak 3-5 minutes, or until deeply browned on all sides. Add garlic, soy sauce, sesame oil and chili paste; cook 2-3 minutes or until garlic is soft and fragrant and the sauce is reduced. Remove from pan and set aside.
• Heat additional 1 tablespoon olive oil in the same skillet. Add the vegetables and cook 2-3 minutes, until softened.
• Create a well in the center of the rice mixture and add the beaten eggs. Cook for 1-2 minutes, until beginning to set, then stir into the cauliflower mixture.
• Return the steak and its juices to the skillet and heat through.

Nutrition

Serving: 1g | Calories: 449kcal | Carbohydrates: 15g | Protein: 39g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Cholesterol: 183mg | Sodium: 1707mg | Fiber: 3g | Sugar: 7g

A Cubano, but make it low carb!

I was craving a Cuban sandwich the other day, but Shawn has been following a low carb diet so we haven’t been eating a lot of bread. Enter, Cubano stuffed pork loin!

That’s right, I rolled ham, Swiss cheese, dill pickles, and mustard into a pork tenderloin marinated in garlicky mojo. Then I threw it on the grill until it was charred on the outside and gooey on the inside.

It was the best damn pork loin I’ve ever eaten. It was so juicy and flavorful! I’ll be making this keto pork tenderloin all summer long. It would be perfect for the 4th of July!

To keep our meal low carb, I served this stuffed pork tenderloin loin with grilled asparagus and mashed cauliflower. If you aren’t watching carbs, slide a slice right onto a burger bun for a super awesome Cuban style sandwich. Leftovers – if you have any – are delicious straight from the fridge.

If you love Cuban flavors, you’ll also love these Cuban-Style Beef Lettuce Wraps with Pickled Onions (Paleo, Whole 30, Dairy Free) or Cuban Bean Patties with Pineapple Rice.

How to stuff and tie pork loin:

Stuffed pork tenderloin so much easier to make than it looks! First, you’ll want to butterfly your pork and pound it really thin. Hold a sharp knife parallel to your cutting board and split to pork nearly in half, length-wise. It should open like a book.

Next, cover the pork with plastic wrap and pound it with a meat mallet until it’s about ½ inch thick. Layer on your stuffing ingredients – mustard, pickles, ham, and Swiss cheese for this recipe – then, starting at the long side, tightly roll the pork around the filling.

To keep the fillings secure, you’ll need to tie the pork tenderloin with kitchen twine. You can use short pieces of twine and knot each one at the top, or use one long piece and twist it around itself to secure it every time it comes around the top.

Here’s a video that shows you how to cut and tie the pork tenderloin:

If you don’t have twine, you can use toothpicks to keep everything closed up tightly. In a pinch, unwaxed and unflavored dental floss with also does the job.

How to grill a stuffed pork Tenderloin:

To grill the stuffed pork tenderloin, heat your grill to high heat. Place the pork on the grill, seam-side down, then grill for 4 minutes on each side, or until deeply browned and charred. Next, turn the heat down to medium-low and cook the pork over indirect heat for 20 minutes, or until a meat thermometer shows that it’s reached an internal temperature of 155 degrees.

Remove the pork from the grill and let it rest for at least 5 minutes before removing the twine and slicing it.

How to bake a stuffed pork Tenderloin:

If you don’t have a grill or the weather isn’t cooperating, you can also bake this Cubano pork loin in the oven.

Preheat your oven to 450 degrees and place the pork seam-side down in a roasting pan. Bake 10 minutes, or until the pork begins to brown. Then reduce the heat to 350 degrees and bake 45-55 minutes, or until the pork reaches an internal temperature of 155 degrees. As with the grilled tenderloin, you’ll want to be sure to let the pork rest for at least 5 minutes before slicing.

looking for more ways to cook pork loin? Try this German-inspired pork loin slow cooker recipe .

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Cubano Stuffed Pork Loin

A Cubano, but make it low carb! This pork tenderloin is marinated in garlicky mojo, then stuffed with ham, Swiss cheese, pickles, and mustard. Yum!

Cuisine South American

Keyword cubano pork loin, cubano stuffed pork loin, stuffed pork loin

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 4 servings

Calories 424kcal

Author Lauren Keating

Equipment

• Kitchen Twine in Holder
• Instant Read Meat Thermometer

Ingredients

• 1 pound pork tenderloin loin
• ¼ cup olive oil
• 1 orange juiced
• 1 lime juiced
• 3 garlic cloves minced
• 1 Tablespoon Dijon mustard
• ¼ pound sliced ham
• ¼ pound sliced Swiss cheese
• ½ cup dill pickles sliced

Instructions

• Butterfly the pork tenderloin and pound it to a 1/2-inch thickness. Place the pork in a shallow dish. Cover with the olive oil, orange juice, lime juice, and garlic; turn to coat. Cover and refrigerate at least 1 hour.
• Remove the pork from the marinade and place it on a cutting board. Spread the pork with mustard, then layer it with ham and Swiss. Scatter the pickles over the cheese. Starting at the long end, tightly roll the pork around the filling; secure with kitchen twine or toothpicks.
• Heat your grill to high. Place the pork onto the grill, seam-side down. Cook for 4 minutes on each side, until browned. Reduce heat to medium low; cook the pork loin over indirect heat for 20 minutes, or until it reaches an internal temperature of 150-155 degrees. (You can also make this stuffed pork loin in the oven: Bake it for 10 minutes at 450 degrees, then cook at 350 degrees for 45-55 minutes or until it's cooked through.)
• Remove the pork tenderloin from the grill and tent it with foil. Let it rest for at least 5 minutes, then remove the twin and slice into rounds.

Nutrition

Serving: 1g | Calories: 424kcal | Carbohydrates: 7g | Protein: 45g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 135mg | Sodium: 635mg | Fiber: 1g | Sugar: 4g

This sweet and sour pork stir fry recipe is one of my favorites from my Healthy Eating One-Pot Cookbook.

It’s based on one of my favorite meals growing up: my mom’s sweet and sour meatballs.

I brought it into the 21st century by using fresh pineapple and ginger and adding honey to help sweeten it naturally.

And, of course, I turned it into a one-pot meal that you can make in a skillet in under a half hour. This recipe is perfect for hectic weeknights! 

This sweet and sour pork stir fry is definitely hearty enough to enjoy on its own, but you can also serve it over rice or cauliflower rice if you want to stretch it into more servings. 

Ingredients and Substitutions

The ingredients for this pork stir fry recipe look super simple but it’s so delicious. the sauce is thick enough to cling to every bite and has a great balance of sweet and tangy flavor. To make it, you’ll need:

Fresh ginger. It has so much more flavor than powdered ginger.

Pork loin. This is a great lean protein option, but you can also use chicken or beef.

Pineapple. I love making this recipe with fresh pineapple, but you can swap in frozen pineapple in a pinch,. Just be sure to thaw and drain it so your stir fry doesn’t get waterlogged.

Bell pepper. You can use any color bell pepper you want. I usually grab red or green.

Green Beans. Or broccoli or your favorite green vegetable.

Apple cider vinegar. This gives the sweet and sour sauce it’s traditional sour flavor.

Light brown sugar.

Honey.

Low-sodium soy sauce or tamari for gluten-free. You can also use coconut aminos, but you’ll want to add some salt if you do.

Cornstarch to thicken the sauce.

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Sweet and Sour Pork Stir Fry

As a kid, sweet and sour meatballs were one of my favorite dinners. I brought my mom’s sweet and sour sauce into the twenty-first century with this pork stir fry recipe that's perfect for easy week-night dinners. This stir-fry is substantial enough to stand on its own but is also great served over rice.

Course Healthy One Pan Recipes

Cuisine Asian

Keyword pork stir fry, sweet and sour pork stir fry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 302kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon grated peeled fresh ginger
• 1 pound pork loin cut into bite-sized pieces
• 1 cup fresh pineapple chunks cut into bite-sized pieces
• 1 green bell pepper cut into bite-sized pieces
• 4 ounces green beans trimmed
• ¼ cup apple cider vinegar
• 2 Tablespoons packed light brown sugar
• 2 Tablespoons honey
• 2 Tablespoons low-sodium soy sauce
• 2 Tablespoons cornstarch

Instructions

• In a large skillet over medium-high heat, heat the olive oil.
• Add the ginger. Cook for 1 to 2 minutes until fragrant.
• Add the pork. Coo for 3 to 4 minutes, stirring frequently, until browned but not fully cooked through.
• Stir in the pineapple, green bell pepper, green beans, vinegar, brown sugar, honey, soy sauce, and cornstarch. Bring the mixture to a simmer. Cook for 5 to 7 minutes until the vegetables are soft and the pork is cooked though.

Notes

Substitution tip: Use boneless, skinless chicken breast instead of pork loin

Nutrition

Serving: 1g | Calories: 302kcal | Carbohydrates: 28g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 55mg | Fiber: 2g

I created this recipe for my client, California Prunes, through Kitchen PLAY.

When was the last time you had a prune? Can you remember?

I go through phases with them – I’ll either eat them like they’re going out of style or I’ll completely forget that they even exist. Which is a shame, because they’re really good! I remember going to brunch one time when I was really little – maybe 6 or 7 – and basically throwing a temper tantrum because I wanted prune juice with my blintzes. I was a real joy as a child.

I’ll admit that I’ve been in the forgetting prunes exist phase for a while, but when the opportunity to work with California prunes arose I was like “oh yeah, I like those!” and now I’m back to eating them like it’s my job. Which, in a weird way, it is.

Prunes are a natural fit for baked goods – they’re an awesome addition to oatmeal cookies and are delicious paired with chocolate – but they’re also great in savory recipes.

In this meatball recipe, the prunes cook down and help thicken the gravy and add a subtle sweetness that balances out the more savory elements. I also added wine and lemon juice to keep the flavor of the dish bright and stirred in a smattering of pine nuts for texture. It’s so flavorful that you won’t believe it comes together in just 20 minutes!

For maximum flavor, I used a combination of beef and pork for these meatballs. You can do the same or use your favorite meatball recipe. In a pinch, you can even use premade meatballs from the butcher case for a super easy weeknight meal – when it comes down to it, this recipe is all about that delicious gravy.

Did you know that some of the highest quality prunes in the world come from California? There are 800 prune growers and 29 prune packers that have perfected growing and harvesting techniques that help make California prunes recognized worldwide. 45,000 high production acres, concentrated in the Sacramento and San Joaquin valleys, produce almost all of the U.S. supply of prunes.

In addition to being tasty, prunes also have some great health benefits. A single 100 calorie serving has 3 grams of fiber and no fat, sodium, or cholesterol. They also contain polyphenols, which act as antioxidants in the diet. The fiber is great for digestive health and also for making you feel full – they make a great mid-afternoon snack that keeps me satisfied until dinnertime.

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North African Meatballs with California Prunes and Pine Nuts

Servings 4

Calories 528kcal

Author Lauren Keating

Ingredients

• ½ pound lean ground beef
• ½ pound ground pork
• 1 egg beaten
• 1 cup Italian seasoned bread crumbs can use gluten-free
• 4 cloves garlic minced (divided)
• 1 yellow onion minced (divided)
• 1 Tablespoon Italian seasoning
• 2 Tablespoons avocado oil or olive oil
• ½ cup dry white wine
• 2 cups chicken stock
• 10 prunes quartered
• 1 lemon juiced
• ⅛ cup pine nuts
• 1 handful chopped parsley
• Optional: plain Greek yogurt and lemon wedges for serving

Instructions

• Combine the beef, pork, egg, breadcrumbs, 1 clove garlic, 1/2 the onion, and Italian seasoning in a large bowl. Use your hands to mix everything together, taking care not to overwork the meat. Divide into 12 rounds.
• Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook for 3 minutes on each side, or until browned. Transfer to a plate. 
• Add the remaining onion and garlic to the skillet and cook 2-3 minutes, or until softened. Stir in the wine, if using, and cook until nearly all evaporated, scraping up any browned bits from the bottom of the pan. Whisk in the chicken broth and lemon juice. Add the meatballs and prunes and bring to a simmer. Cook 20 minutes, or until the meatballs are cooked through and the sauce is reduced. 
• Season to taste with salt and pepper. Stir in the pine nuts and sprinkle with parsley. If desired, serve with yogurt and lemon wedges. 

Notes

If you prefer, you can use 1 pound of beef instead of half beef and half pork. 

For a gluten-free version, use gluten-free bread crumbs and serve over rice. 

Nutrition

Calories: 528kcal | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 95mg | Fiber: 1g | Sugar: 6g

This post was sponsored by the New York Beef Council.

Have you even eaten a steak that was so good you wanted to cry? I’ve been lucky enough to experience that two times in the last month. The first was a gorgeous porterhouse steak that we seasoned with simple steak seasoning and grilled. The second was this Korean barbecue steak. With a little know-how, you’ll be well on your way to a fabulous steak experience, too! But more on that later.

First up, let’s talk about these Korean Barbecue Steak Rice Bowls. They’re quick and easy to make, but they’re so delicious. I love rice bowls like this because you can pick one main feature – in this case a flavorful Korean barbecue steak – and then use whatever odds and ends you happen to have in the fridge.

I loaded these Korean barbecue bowls up with kimchi, cucumber, carrot, jalapeno peppers, and scallions. You can also add sautéed or grilled peppers and onions, mushrooms, spinach, or even zucchini. They’re great for using up leftovers! And you can easily make them paleo/Whole 30 complaint by swapping out the white rice for cauliflower rice.

How to select the best cuts of meat

A few weeks ago I joined a representative from the New York Beef Council for a “meat counter tour.” I’ve been on farm tours with them before, but this time was different. We visited a local butcher shop and they walked us through the different cuts of beef that are available. They also gave us some helpful hints about how to know which cuts can be swapped in for each other and how to know how each cut should be cooked (for example, grilled versus slow cooked.)

Then, they challenged us to pick a cut of beef we weren’t familiar with and use it in a new recipe. I chose the flat iron steak that you see in these bowls. Flat iron is a relatively new cut of steak; I’ve heard of it before but never tried cooking it myself. It’s second in tenderness only to tenderloin/filet and it practically melts in your mouth.

One of the things that the New York Beef Council was able to clarify is what the deal with marbling is. You always hear people talking about a well-marbled steak, but what does that really mean and how important is it? It turns out it has a lot to do with how tender and flavorful the steak is. The red part of the meat really doesn’t have any flavor – it all comes from the marbling that runs throughout. Don’t worry – marbling on the inside of the steak doesn’t taste fatty or gristly. It melts as the steak cook and gives it tons of flavor. Marbling is also how meat is graded – prime has the most and will be juiciest and most flavorful, select is leaner but needs to be marinated or its pretty blah, choice (what you find most commonly in grocery stores) is in the middle. Nutritionally, that means a prime steak will have more fat than a select cut – but it also means you don’t need to add an oily marinade or cooking sauce. Grass fed beef is a great option, but prime grade grass fed beef doesn’t exist – it simply can’t get enough marbling.

It’s also really important to look at your labels. Butcher shops and grocery stores can get tricky! For example, this flat iron steak was sold as “Fred’s favorite” at the butcher shop we visited. You wouldn’t know it was flat iron unless you’re savvy about meat – or you asked. It’s all simple marketing – they want you to come back, so they make it seem like something special that you can only get there. On the other end of the spectrum, some stores will give select grades of meat “fancy” names and you might not notice that it’s select unless you look closely. Select is still good, but you need to know what to do with it or it can be pretty disappointing (I speak from experience.)

In terms of tenderness, there are a few factors at play. The first is marbling – the more marbling there is, the more tender your steak will be. You can also think about where on the cow the cut comes from. Cuts from the front and back end, like chuck, shank, and round are taken from muscles that do a lot of work, so they tend to be tougher and benefit from slow cooking times and a moist environment (think slow cooker red wine beef) while cuts from the middle of the cow like the loin and flank don’t get as much exercise so they’re tender. Think of it like this: cows have a lot of  leg days, but they’re not exactly doing crunches. Different cuts from the same section can usually be swapped out for each other. For example, instead of flat iron you could use shoulder steak or top blade steak for these Korean barbecue steak rice bowls. Here’s a super handy pdf that helps make sense of it all. You can also visit beefitswhatsfordinner.com for loads of recipes and helpful tips on how to cook specific cuts.

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Korean Barbecue Steak Bowls

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Calories 450kcal

Author Lauren Keating

Ingredients

• 2 Tablespoons coconut aminos
• 1 Tablespoon chili paste
• 1 Tablespoon grated ginger
• 1 Tablespoon honey
• 1 Tablespoon sesame oil
• 2 garlic cloves
• 1 generous pinch sea salt
• 1.5 pounds flat iron steak
• 1 Tablespoons sesame seeds
• 2 cups cooked white rice or cauliflower rice
• 2 carrots sliced
• ½ seedless cucumber sliced
• ½ cup kimchi
• 3 scallions sliced
• 1 jalapeno pepper sliced (optional)
• Chili paste for serving optional

Instructions

• In a shallow dish, combine the coconut aminos, chili paste, ginger, honey, sesame oil, garlic, and salt. Mix well. Add the steak and turn to coat. Marinate 20 minutes. 
• Meanwhile, heat your grill or a grill pan to high heat; cook for 5-7 minutes on each side, as desired. Remove from the grill and let rest 10 minutes. Sprinkle with sesame seeds and slice thinly across the grain. 
• Divide the cooked rice between 4 bowls. Top with steak, carrot and cucumber slices, kimchi, scallions, and jalapeno slices. Serve with chili paste, if desired. 

Notes

To shred the carrot and cucumber into thin ribbons like I did here, use a vegetable peeler or mandolin. 

To make this recipe paleo/Whole 30, use cauliflower rice and make sure your chili paste and kimchi are compliant. This will also save 72 calories and 17 grams of carbs per serving. 

Nutrition

Calories: 450kcal | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 357mg | Fiber: 3g | Sugar: 9g