All Natural Meats Recipe

Prepare protein

Pat the chosen protein dry with paper towels, then season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. If using ground turkey, break into bite-size pieces as it cooks.

Brown protein

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the protein in a single layer (work in batches if needed). Cook until nicely browned and just cooked through (beef/pork: 4–6 minutes; chicken/turkey: 5–7 minutes). Remove protein to a plate and tent loosely with foil.

Cook noodles

Bring 4 cups water to a rolling boil in a medium pot. Add 1 tsp salt and the 8 oz noodles. Cook according to package directions until al dente (usually 6–8 minutes). Drain, rinse briefly under hot water to remove excess starch, toss with 1 tsp neutral oil to prevent sticking, and set aside.

Prepare vegetables

Wash and trim chosen vegetables. Cut to even bite-sized pieces so they cook uniformly (see ingredient sizes). Leafy items like spinach can be left whole but washed thoroughly.

Sauté vegetables

In the same skillet or wok used for the protein, add the remaining 1 tablespoon neutral oil and heat over medium-high. Add sliced onion, carrots, and harder vegetables first (carrots, broccoli stems, green beans). Stir-fry 2–3 minutes until they begin to soften. Add bell pepper, zucchini, snap peas and mushrooms and continue stir-frying 2–3 minutes until vegetables are crisp-tender. Add minced garlic and ginger in the last 30 seconds so they become fragrant but not browned.

Combine sauce ingredients

In a small bowl, whisk together 3 tbs soy sauce, 1 tbs oyster sauce (if using), 1 tsp rice vinegar, 1 tsp honey, and 1 cup low-sodium chicken or vegetable broth.

Make cornstarch slurry

In a separate small cup, dissolve 1 tsp cornstarch in 1 tablespoon water until smooth.

Finish dish

Return the cooked protein to the skillet with the vegetables. Pour the sauce mixture over everything and bring to a gentle simmer for 1–2 minutes. Stir the cornstarch slurry again and add to the pan, stirring constantly until sauce thickens and becomes glossy, about 30–60 seconds. Taste and adjust seasoning with up to 1/2 tsp more salt or 1/2 tsp soy sauce if needed. Stir in 1 tsp sesame oil to finish.

Add leafy greens and noodles

If using spinach or other tender greens, stir them in now until wilted (30–60 seconds). If serving with noodles, add the cooked noodles to the pan and toss gently to coat with the sauce and distribute vegetables and protein evenly. Heat 1 minute until everything is warmed through.

Transfer to a serving platter or individual bowls. Sprinkle sliced green onions and toasted sesame seeds over the top. Serve immediately.