Sweet Potato Curry with Chickpeas

Sweet Potato Curry with Chickpeas served with white rice in a white bowl.Sweet Potato Curry with Chickpeas and Spinach is an easy one-pot meal you can make for weeknight dinners and meal prep! It’s comforting, flexible, and loaded with flavor. Craving more easy curry recipes? You’ll have to try my Thai Red Curry, Easy Vegan Curry, and Vegan Thai Green Curry recipes as well! When you’re searching…

Sweet Potato Curry with Chickpeas served with white rice in a white bowl.

Sweet Potato Curry with Chickpeas and Spinach is an easy one-pot meal you can make for weeknight dinners and meal prep! It’s comforting, flexible, and loaded with flavor.

Craving more easy curry recipes? You’ll have to try my Thai Red Curry, Easy Vegan Curry, and Vegan Thai Green Curry recipes as well!

Sweet Potato Curry with Chickpeas served with white rice in a white bowl.

When you’re searching for winter comfort foods, you’ll typically stumble on hearty stews and creamy soups, but I’m a bigger fan of curry recipes. They’re the ultimate cozy meal, with warm spices, creamy sauces, and loads of seasonal veggies in every bite. It’s everything you need in a winter meal!

That’s why you’ll find this Easy Sweet Potato Curry Recipe on my dinner menu almost weekly when it’s cold outside. I can’t get enough of the hearty sweet potatoes and protein-packed chickpeas swimming in the aromatic and creamy red curry sauce! It also doesn’t hurt that it quickly comes together in one pan.

Just like my Butternut Squash Curry, you can quickly throw this red curry recipe together for a comforting family dinner or during your Sunday meal prep. It stays fresh and flavorful for days and even freezes well!

Why you need to try this sweet potato curry recipe

  • A seasonal Thai-inspired curry recipe – Sweet potatoes give this Thai-inspired curry a fall and winter twist, while the spicy-ish curry sauce warms you up.
  • Quick, easy, and made in one pan! This has to be one of the easiest fall dinner recipes. All you have to do is toss everything in a skillet, simmer until the potatoes are tender, then serve!
  • Make it your own – Add more vegetables, swap the sweet potatoes for pumpkin, or tone down the heat. The ways to make this recipe your own are endless!
using a wooden spoon to scoop sweet potato curry in a black skillet.

Ingredients needed (with substitutions)

  • Vegetable oil
  • Garlic and ginger
  • Red curry paste – My favorite red curry paste is by Thai Kitchen because it’s vegan, full of flavor, and easy to find in most well-stocked grocery stores.
  • Ground turmeric
  • Sweet potatoes – The star of the curry! Use regular sweet potatoes, yams, or swap them for peeled and diced pumpkin or butternut squash to make a recipe that’s similar to my Butternut Squash Curry.
  • Coconut milk – Use canned full-fat coconut milk to make the curry super creamy. You can substitute plain yogurt or cashew cream, or even some sort of vegan cream like Ripple brand half and half.
  • Water – Or vegetable broth.
  • Chickpeas – I like to use canned chickpeas for convenience, but freshly cooked chickpeas are delicious here, too. Or, instead of using chickpeas, make the curry with pre-cooked or canned green or brown lentils.
  • Salt and pepper
  • Spinach – For a hint of green in the curry. Kale works, too.
  • Sugar – This is optional but balances the flavors very well.
  • Lime juice
ingredients for Sweet Potato Curry with Chickpeas in individual white bowls.

How to make sweet potato curry with chickpeas

Find the complete recipe with measurements in the recipe card below.

Start by sautéing the garlic and ginger in an oiled skillet over medium heat. 

cooking garlic in a black skillet.

Stir in the red curry paste and turmeric to coat the aromatics, then pour in the coconut milk and water/broth. Stir to combine and use a wooden spoon to loosen any bits of food stuck to the bottom of the pan.

stirring red curry sauce with a wooden spoon in a black skillet.

Add the sweet potatoes, chickpeas, salt, and pepper to the curry.

Heat to a boil, then lower the heat and simmer until the potatoes are fork tender.

For deeper layers of flavor, roast the sweet potatoes (tossed in a little olive oil) in a 400ºF oven for 30 to 45 minutes, then add them to the curry with the chickpeas and only simmer for 10 to 15 minutes.

stirring sweet potatoes into a red curry sauce with a wooden spoon in a black skillet.

To finish, stir the spinach, sugar, and lime juice into the curry and cook until the spinach is wilted. 

Take the skillet off the heat and serve the curry right away over cooked basmati rice with cilantro or Thai basil on top. Enjoy!

fresh spinach on top of red curry in a black skillet.

Frequently asked questions

What else can I add to vegan curry?

As with most curry recipes, you can add all kinds of different vegetables or plant proteins to make the recipe your own. Add fresh or frozen vegetables, swap the chickpeas for white beans, lentils, cauliflower florets, or broccoli florets, and/or add fried tofu cubes for extra protein.

Is red curry paste spicy?

Most red curry paste has a mild to medium level of heat, but it varies from brand to brand. In this recipe, most of the heat is tempered by the coconut milk, so you won’t set your mouth on fire.

If you’re still worried about it being too spicy, you can start with only 1 1/2 tablespoons of red curry paste, then gradually add more until you reach just the right amount of heat.

I can’t find red curry paste. What can I use instead?

Don’t use yellow curry paste or green curry paste as a substitute. They will completely change the flavor profile! Instead, replace the red curry paste with 1 tablespoon of garam masala, 2 teaspoons of curry powder, and 1/4 teaspoon of ground cumin. The flavor will be different but will complement the veggies and warm flavors well.

How do I store leftover sweet potato curry?

Wait for the curry to cool before transferring it to an airtight container. Store the leftovers in the fridge for 4 to 5 days or in the freezer for up to 3 months.

Sweet Potato Curry with Chickpeas served with white rice in a white bowl.
Sweet Potato Curry with Chickpeas served with white rice in a white bowl.
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Sweet Potato Curry with Chickpeas

Sweet Potato Curry with Chickpeas and Spinach is an easy one-pot meal you can make for weeknight dinners and meal prep! It’s comforting, flexible, and loaded with flavor.
Course Main Dish
Cuisine Thai-inspired
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Calories 335kcal

Ingredients

Sweet Potato Curry

  • 2 tablespoons vegetable oil
  • 3 large cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons red curry paste vegan friendly
  • 1/2 teaspoon ground turmeric
  • 2 medium sweet potatoes peeled and chopped into 1/2 inch chunks
  • 13.5 ounce can full fat coconut milk
  • 1/2 cup water
  • 15 ounce can chickpeas or lentils, drained and rinsed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups baby spinach or kale
  • 1 tablespoon granulated sugar optional
  • 2 tablespoons fresh lime juice

For Serving

Instructions

  • Heat the oil in a large skillet over medium heat. Once hot, add the garlic and ginger and cook, stirring frequently for 1-2 minutes.
  • Stir in the red curry paste and turmeric, then pour in the coconut milk and water. Stir to combine and scrape any stuck bits from the bottom.
  • To the pan, add the sweet potatoes, chickpeas or lentils, salt and pepper. Bring to a boil, then lower the heat and simmer for about 15 minutes, or until the sweet potatoes are fork tender.
  • Stir in the baby spinach, sugar and lime juice. Cook until the spinach is wilted, then remove from heat and serve over cooked rice with cilantro or basil.

Notes

  1. Any kind of sweet potato will work here, or yams. Pumpkin or squash would be a good substitute if you have it.
  2. If you don’t have red curry paste, you can substitute 1 tablespoon of garam masala, 2 teaspoons curry powder and 1/4 teaspoon ground cumin. The flavor will be quite different.
  3. You can leave out the chickpeas/lentils if desired. Add some cauliflower florets or even broccoli, instead.
  4. Nutritional information is an estimate only and does not include rice.

Nutrition

Serving: 1of 5 servings | Calories: 335kcal | Carbohydrates: 37g | Protein: 8g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 782mg | Potassium: 756mg | Fiber: 7g | Sugar: 7g | Vitamin A: 16509IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 5mg

Salmon Recipe (with Soy Glaze)

Salmon is a simple protein that goes with just about any meal, and making it in the air fryer with our sweet and savory soy glaze is one of our favorite ways to enjoy it. We gave our air fryer salmon recipe an upgrade with this easy, but incredibly flavorful marinade, so you can enjoy restaurant-quality salmon at home any day of the week. The combination of soy sauce, brown sugar, ginger, and garlic infuses…

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Salmon is a simple protein that goes with just about any meal, and making it in the air fryer with our sweet and savory soy glaze is one of our favorite ways to enjoy it. We gave our air fryer salmon recipe an upgrade with this easy, but incredibly flavorful marinade, so you can enjoy restaurant-quality salmon at home any day of the week.

The combination of soy sauce, brown sugar, ginger, and garlic infuses a sweet and savory flavor into every bite of the salmon. If you like a little kick, make sure you add the chili crisp to the remaining sauce before spooning it over the hot, freshly air-fried salmon. If you can’t get enough of this soy glaze, try it over our air fryer chicken breast or as a marinade for skirt steak.

How to Make Our Soy Glazed Salmon Recipe

Ingredients

Ingredients for salmon with a soy glaze.

Process

  1. Whisk all marinade ingredients into a small bowl.
  2. Cut into each fillet (in 1 inch increments) until you get to the skin, making sure not to pierce through the skin. Transfer fillets to a resealable bag.
Soy glaze for salmon being mixed in a glass bowl.
Salmon fillets on a cutting board being portioned out.
  1. Pour half the marinade over fillets and tightly seal the bag. Marinate salmon for at least 30 minutes and up to 2 hours.
  2. Remove salmon from the marinade and pat dry.
Soy glaze with salmon marinating in a bag.
Soy glazed salmon being patted dry with a paper towel.
  1. Lightly spray air fryer basket with cooking spray (avocado oil is our preference) and add salmon fillets (on their side), curling each fillet. Lightly spray the tops of the salmon.
  2. Air fry at 380˚F for 8 minutes. While the salmon is cooking, pour the remaining marinade into a small pot and simmer for 5-6 minutes. Remove from heat and stir in the chili crisp, if using.
Soy salmon being cooked in an air fryer.
Soy glaze being simmered in a pot.
  1. Remove salmon from the air fryer and serve, skin-side down with steamed rice. Spoon reduced marinade/glaze over each fillet and top with crushed peanuts, toasted sesame seeds and green onion. Serve.
Soy glazed salmon in a bowl with rice.
Soy glazed salmon in a bowl with rice and toppings.
Hasselback salmon with a soy glaze recipe in two bowls with rice.

Oven Baked Instructions

If you don’t have an air fryer, you can still make this soy-glazed salmon just in the oven! It takes just a little longer but tastes just as amazing. Here are the oven directions:

  1. Prepare the marinade and salmon as directed up to step 6 and preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper and lay the salmon on the sheet, skin side down, making sure each piece has 1-2 inches of space around it. Lightly spray the tops with cooking oil.
  3. While the salmon is baking, prepare the rest of the marinade as directed. Bake for 12-15 minutes or until cooked through and flaky.
  4. To help the glaze create an extra sticky, caramelized coating, turn the broiler on high for the last 1-2 minutes of baking and broil the salmon. Make sure you watch the salmon very closely to keep the glaze from burning!
  5. Serve as directed.

Tips and Tricks for Success

  • Stick to the marinade time frame of 30 minutes to 2 hours. Less than 30 minutes, and the salmon won’t have the chance to soak up all the flavors. After more than 2 hours, the salmon may start to break down, impacting its texture.
  • Use a meat thermometer to check for doneness. For perfectly flakey salmon that’s cooked all the way through, use a meat thermometer to check the thickest part of the fish. Salmon should be cooked to 145°F.
  • For salmon that looks as good as it tastes, make sure you curl the salmon on its side in the air fryer. This helps all sides cook evenly and looks beautiful when serving.
  • Keep a close eye on the marinade while you’re simmering it. Letting it simmer for 5-6 minutes should help it thicken up to create a sticky glaze, but it could reduce faster than that, and you don’t want it to become too thick or burn.
Up close on a piece of salmon with a soy glaze i on top of a bed of rice.

Reheating Soy Glazed Salmon

Reheating this salmon recipe needs to be done carefully, since it’s so easy to overcook salmon when reheating it the next day. Overcooked salmon gets tough and dry, which isn’t what we want when enjoying leftovers.

You can reheat this salmon in the air fryer, oven, or in a pan on the stove. The microwave also works, but it’s our least favorite method.

  • In the air fryer: Preheat the air fryer to 350°F and cook the salmon for 3 to 5 minutes, checking frequently to avoid overcooking.
  • In the oven: Preheat the oven to 275°F. Gently and loosley wrap the salmon in aluminum foil and place it on a baking sheet. Reheat the salmon for about 10 minutes or until warmed through. The foil helps hold in moisture, preventing the salmon from drying out.
  • In a pan on the stove: Heat a small amount of oil in a pan over low heat. Add the salmon skin-side down and cover with a lid. Reheat for 5 minutes, or until the salmon is warmed through. You can flip it halfway through to help it heat more evenly.
  • In the microwave: Place the salmon on a microwave-safe place and cover it loosely with a damp paper towel. Reheat on low, 30 seconds at a time, until heated through.

What to Serve with This Salmon Recipe

For a complete meal, serve this salmon with:

More Delicious Salmon Recipes You Will Love

Soy glazed salmon with rice and a bite taken out of the salmon fillet.
Hasselback salmon with a soy glaze recipe in two bowls with rice.
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Salmon Recipe (with Soy Glaze)

Our soy-glazed salmon is marinated in soy sauce, brown sugar, ginger, and garlic, then topped off with crunchy peanuts and a hint of spicy chili crisp for the perfect sweet and savory glazed salmon.
Course dinner, lunch, Main Course, main dish
Cuisine asian-american
Prep Time 10 minutes
Cook Time 8 minutes
marinating 30 minutes
Total Time 48 minutes
Servings 2
Calories 442kcal

Equipment

Ingredients

marinade

  • 1/2 cup soy sauce
  • 1/3 cup light brown sugar
  • 1 tablespoon sesame oil
  • 1 1/2 teaspoons grated ginger
  • 3 minced garlic cloves (about 1 tablespoon)

salmon and assembly

  • 2 (4 ounce) skin-on, boneless salmon fillets
  • 2 tablespoons chili crisp optional
  • 1 tablespoon dry roasted peanuts minced
  • 1 teaspoon toasted sesame seeds
  • 1 thinly sliced green onion

Instructions

  • Whisk all marinade ingredients into a small bowl.
  • Cut into each fillet (in 1 inch increments) until you get to the skin, making sure not to pierce through the skin. Transfer fillets to a resealable bag.
  • Pour half the marinade over fillets and tightly seal the bag.
  • Marinate salmon for at least 30 minutes and up to 2 hours.
  • Remove salmon from marinade and pat dry.
  • Lightly spray air fryer basket with cooking spray (avocado oil is our preference) and add salmon fillets (on their side), curling each fillet. Lightly spray the tops of the salmon.
  • Air fry at 380˚F for 8 minutes. While the salmon is cooking, pour the remaining marinade into a small pot and simmer for 5-6 minutes. Remove from heat and stir in the chili crisp, if using.
  • Remove salmon from air fryer and serve, skin-side down with steamed rice. Spoon reduced marinade/glaze over reach fillet and top with crushed peanuts, toasted sesame seeds and green onion. Serve.

Notes

**Nutritional Information Does Not Include Optional Chili Crisp**

Nutrition

Calories: 442kcal | Carbohydrates: 43g | Protein: 30g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 3323mg | Potassium: 805mg | Fiber: 1g | Sugar: 37g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 3mg

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Cozy Curry Noodle Soup (Thai-Inspired)

Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s v…

Cozy Curry Noodle Soup (Thai-Inspired)

Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!

Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this!

This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened.

Cozy Curry Noodle Soup (Thai-Inspired) from Minimalist Baker →

Masago Sauce

Sometimes one of my favorite recipes to post is a recipe like today’s super simple (and very delicious) Masago Sauce! I love condiment recipes and the overall versatility. This one in particular is creamy, tangy, bright, and briny. Our recipe only requires 4 ingredients. It can be minute in just 2 minutes. We love using this sauce for dipping, drizzling and spreading. It’s creamy, slightly briny, and tangy, and has a fun texture from the…

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Masago sauce in a ramekin with onigiri on the side.

Sometimes one of my favorite recipes to post is a recipe like today’s super simple (and very delicious) Masago Sauce! I love condiment recipes and the overall versatility. This one in particular is creamy, tangy, bright, and briny.

Our recipe only requires 4 ingredients. It can be minute in just 2 minutes. We love using this sauce for dipping, drizzling and spreading. It’s creamy, slightly briny, and tangy, and has a fun texture from the masago (fish eggs).

How to Make Masago Sauce

Ingredients

Masago sauce ingredients ready to be mixed together.

Process

  1. Place all ingredients into a mixing bowl.
  2. Stir together and serve as dipping or drizzling sauce, or spread.
Masago sauce ingredients in a bowl.
Masago sauce ingredients mixed together in a bowl.

Storing Instructions

For the Sauce

Store the masago sauce in an airtight container, in the refrigerator. Store it for 2 to 3 days.

For Masago

Store unopened masago for up to 2 weeks or frozen for up to 6 months. Once masago is opened, use it within 2 days.

What to Serve with Masago Sauce

Some of our favorite things to serve with this sauce are:

  • It makes a delicious dipping sauce for our Spicy Tuna Onigiri
  • Drizzle it over our addictive Sushi Bake
  • Slather our Poke Burritos up with some, or use it as a dipping sauce
  • Add a dollop onto our Korean Style Sashimi Salads
Masage sauce recipe with onigiri.

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Masago sauce in a ramekin with onigiri on the side.
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Masago Sauce

A very simple and delicious recipe for Masago Sauce! The perfect dipping or drizzle sauce for a variety of dishes like onigiri, poke, hand rolls, and much more!! This tasty sauce has the ability to turn an okay dish into an great one and a great dish into an outstanding one!
Course condiment
Cuisine Japanese
Diet Gluten Free
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 136kcal

Ingredients

masago sauce

  • 1/2 cup Kewpie (or American mayonnaise)
  • 2 tablespoons masago
  • 1 tablespoon Sriracha
  • 1/2 lime juiced

Instructions

  • Place all ingredients into a mixing bowl.
  • Stir together and serve as dipping or drizzling sauce, or spread.

Notes

**Recipe Makes about 3/4 cup – Each Serving Size is 1 tablespoon**
 

Nutrition

Calories: 136kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 180mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 32IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.1mg

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Yaki Udon

Yaki Udon is one of my favorite weeknight meals to make. Not only is it quick and easy to make, but it’s delicious and can be make a million different ways. We’ve made our version today with lots of vegetables, but it can be made with some diced/ground chicken, beef or shrimp for some added protein. What is Yaki Udon? Yaki udon is a Japanese stir-fry dish using udon noodles and a soy sauce based…

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Yaki udon noodle recipe in a bowl with chopsticks.

Yaki Udon is one of my favorite weeknight meals to make. Not only is it quick and easy to make, but it’s delicious and can be make a million different ways. We’ve made our version today with lots of vegetables, but it can be made with some diced/ground chicken, beef or shrimp for some added protein.

What is Yaki Udon?

Yaki udon is a Japanese stir-fry dish using udon noodles and a soy sauce based sauce. It can contain a variety of vegetables such as carrots, bok choy, cabbage, onion, mushrooms, etc as well and protein such as chicken, beef, shrimp, tofu, pork.

How to Make Yaki Udon

Yaki udon ingredients to make a yaki udon recipe.

Process

  1. In a small bowl whisk together sauce ingredients. Set aside.
  2. Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse in cool water and set aside.
Yaki udon sauce wjisked together in a measuring cup.
Udon noodles cooked and draining in a colander.
  1. Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
  2. Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.
Cooking vegetables to make yaki udon.
Vegetables cooking in a skillet to make yaki udon noodles.
  1. Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce. Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.
Yaki udon noodles cooking in a skillet.
  1. Remove yaki udon from heat and top with green onions. Serve.
Udon noodles in a bowl with green onions on top.

What is Dark Soy Sauce?

Dark soy sauce is a more viscous soy sauce with a darker color and sweeter taste. It’s often used as a marinade, sauce or glaze rather than in a dipping sauce. Although dark soy sauce contains more salt than light soy sauce, it has a more distinct soy flavor that makes it taste less salty.

Yaki udon noodles in a bowl.

Tips for Making the Best Yaki Udon

  • Don’t overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
  • Although it may not seem like a lot of sauce it’ll be just enough to coat the noodles (you don’t want to overdo it with the sauce or the dish will become too salty).
  • There’s no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
  • You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.
Yaki udon noodles with chop sticks taking a bite.

More Delicious Noodle Recipes You Will Love

Yaki udon noodles in bowl being eaten.
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Yaki Udon

A simple and delicious recipe for Yaki Udon, made in under 30 minutes! Our recipe is packed full of flavor, vegetarian friendly and can be easily customized based on personal preference! We promise you will love this easy weeknight dinner!
Course dinner, Main Course, Side Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 279kcal

Ingredients

sauce

  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon light brown sugar
  • 1 teaspoon chili sauce (such as Sambal Oelek)

noodles

  • 16 ounces fresh udon noodles
  • 2 tablespoons neutral oil
  • 1/2 small onion thinly sliced
  • 1 small carrot julienne (cut into matchsticks)
  • 2 minced garlic cloves
  • 6 shiitake mushrooms stemmed and thinly sliced
  • 2 baby bok choy ends removed and thinly sliced on a bias
  • 2 green onions thinly sliced

Instructions

  • In a small bowl whisk together sauce ingredients. Set aside.
  • Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse with cool water and set aside.
  • Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
  • Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.
  • Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce.
  • Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.
  • Remove from heat and top with green onions. Serve.

Video

Notes

**If using light soy sauce increase amount to 1 ½ to 2 tablespoons.**
Tips for Making the Best Yaki Udon
  • Don’t overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
  • Although it may not seem like a lot of sauce it’ll be just enough to coat the noodles (you don’t want to overdo it or the dish will become too salty).
  • There’s no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
  • You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.

Nutrition

Calories: 279kcal | Carbohydrates: 44g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 1156mg | Potassium: 178mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5131IU | Vitamin C: 29mg | Calcium: 84mg | Iron: 1mg

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Pork Katsu (Tonkatsu)

I grew up eating Pork Katsu all the time because it was one of my aunt’s specialties and she often made it when we would go over to her house. She usually made hers a la carte over a bed of finely shredded cabbage, with a bowl of rice on the side. I loved it! It was always so perfectly crispy, not greasy in the slightest, and very juicy in the center. Our version today…

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Pork katsu sandwiches cut in half.

I grew up eating Pork Katsu all the time because it was one of my aunt’s specialties and she often made it when we would go over to her house. She usually made hers a la carte over a bed of finely shredded cabbage, with a bowl of rice on the side. I loved it! It was always so perfectly crispy, not greasy in the slightest, and very juicy in the center.

Our version today is a recipe for pork katsu sandwich! I love the crispy exterior of the katsu against the soft milk bread. It’s such a simple sandwich, but every works so well together. The crispy and juicy pork, the pillowy soft milk bread, the finely shredded cabbage for added crunch and freshness, the thin spread of mayo for creamy balance, along with the tangy katsu sauce – delicious!

What is Pork Katsu?

Katsu itself consists of a thin piece of protein breaded in Japanese breadcrumbs (called panko), fried until super crisp, then cut into thin strips, and served with a tangy sauce called tonkatsu sauce.

In our version we use pork, but also chicken is also very popular to use for katsu. We’ve also made our pork katsu into a sandwich, which is another very popular way to serve it!

How to Make a Pork Katsu Sandwich

Ingredients

Ingredients to make pork katsu sandwiches.

Process

  1. Season each pork chop generously with salt and pepper, on both sides.
  2. Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.
Seasoned pork chops on a plate.
Seasoned pork chops being dredged in flour to make pork katsu sandwiches.
  1. Next, dip each pork chop in the beaten egg until fully coated.
  2. Then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating. Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes.
Pork katsu sandwiches being dipped in scrambled eggs.
Panko crusted pork chops to make pork katsu sandwiches.
  1. Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through. Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.
Freshly fried pork katsu to make sandwiches.
  1. Spread mayo over slices of bread. Top two of the slices each with ½ cup shredded cabbage. Place a fried pork over each pile of cabbage and drizzle with katsu sauce. Top with remaining slices of bread.Gently press down on the sandwiches while slicing each in half and serve.
Deconstructed pork katsu sandwiches.

Tips for Making the BEST Pork Katsu Recipe

  • Place the coated cutlets in the refrigerator for 30 minutes. This will really help the breading to adhere to the chops and prevent it from sliding off.
  • Allow the fried katsu to drain on a baking sheet lined with a cooling rack instead of paper towels. I prefer using this method because it still allows for any excess oil to drain, but ensures your katsu won’t get soggy from sitting against paper towels.
  • Don’t try to replace the panko with all Italian breadcrumbs. Part of the greatness of pork katsu is the extra crisp exterior, which can only be achieved with panko breadcrumbs.
  • Although you don’t have to add any additional breadcrumbs we love using a little bit of Italian breadcrumbs in combination with the panko, in our pork katsu sandwich, bc the fine granules of Italian breadcrumbs help to absorb some of the moisture, which equals a very crisp coating!

Air Fryer Pork Katsu Instructions

We love using our air fryer to make our pork katsu because you still get the same extra crispy and juicy results without the excess oil.

To make the pork katsu in the air fryer, follow the same breaded and refrigerating instructions, but instead set your air fryer for 360˚F. Coat the air fryer basket with cooking spray and also generously coat each side of the katsu with cooking spray. Air fry for about 15-18 minutes, flipping halfway through cooking.

Freezing Instructions

I love making some of these ahead of time and freezing them, so whenever the craving strikes I can just fry or air fry one up. I don’t really recommend cooking them ahead of time, just taking them through the breading steps.

Once the chops are breaded, place them onto a parchment lined baking sheet and freeze until frozen solid, 1-2 hours. Once the chips are frozen, transfer them to a freezer safe resealable bag and freeze for up to 3 months.

When ready to use follow the same frying the air frying instructions, but increase the cooking times by about 1 to 2 minutes.

What to Serve with Pork Katsu

We love eating our katsu in sandwiches, but you can also serve it sliced up á la carte with the sauce on the side for dipping.

You can also serve it Hawaiian style with a couple scoops of steamed rice and a couple scoops of macaroni salad!

Stacked pork katsu sandwiches cut in half.

More Delicious Sandwich Recipes You Will Love

Stacked pork katsu sandwiches cut in half.
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Pork Katsu (Sandwich)

A simple and delicious Pork Katsu Recipe with the crispiest and juiciest pork! We turned our pork katsu into simple sandwiches that are great for on the go and will satisfy even the pickiest tastebuds!
Course dinner, lunch, Main Course
Cuisine Japanese
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 2
Calories 1036kcal

Ingredients

pork katsu

  • 2 (4 ounce) boneless pork chops (about ½” thick)
  • cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup Italian breadcrumbs
  • salt and pepper to taste
  • 2 cup vegetable oil for frying

assembly

  • 4 slices soft, milk bread, crusts removed soft, white bread is fine
  • 1/2 cup tonkatsu sauce
  • 1/4 cup mayonnaise
  • 1 cup very finely shredded green cabbage

Instructions

  • Fill a pot, with tall sides, with about 1 ½” oil and preheat to 325˚F.
  • Season each pork chop generously with salt and pepper, on both sides.
  • Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.
  • Next, dip each pork chop in the beaten egg until fully coated, then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating.
  • Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes. (this step is optional, but will help the coating stay on the pork chops).
  • Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through.
  • Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.
  • Spread mayo over slices of bread. Top two of the slices each with ½ cup shredded cabbage.
  • Place a fried pork over each pile of cabbage and drizzle with tonkatsu sauce. Top with remaining slices of bread.
  • Gently press down on the sandwiches while slicing each in half and serve.

Video

Notes

Air Fryer Pork Katsu Instructions
We love using our air fryer to make our pork katsu because you still get the same extra crispy and juicy results without the excess oil.
To make the pork katsu in the air fryer, follow the same breaded and refrigerating instructions, but instead set your air fryer for 360˚F. Coat the air fryer basket with cooking spray and also generously coat each side of the katsu with cooking spray. Air fry for about 15-18 minutes, flipping halfway through cooking.

Nutrition

Calories: 1036kcal | Carbohydrates: 110g | Protein: 21g | Fat: 57g | Saturated Fat: 7g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 3677mg | Potassium: 321mg | Fiber: 6g | Sugar: 22g | Vitamin A: 218IU | Vitamin C: 13mg | Calcium: 190mg | Iron: 7mg

The post Pork Katsu (Tonkatsu) appeared first on Spoon Fork Bacon.

Farro Salad with Spicy Peanut Dressing

farro salad dressed in peanut sauce in a large white bowl with a gold spoon on the side.This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish! For more hearty vegan salad recipes, be sure to check out my Lentil Salad, White Bean Salad, and Kale Caesar Salad recipes as well.…

farro salad dressed in peanut sauce in a large white bowl with a gold spoon on the side.

This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish!

For more hearty vegan salad recipes, be sure to check out my Lentil Salad, White Bean Salad, and Kale Caesar Salad recipes as well.

farro salad dressed in peanut sauce in a large white bowl with a gold spoon on the side.

This farro salad was inspired by a salad I used to get at a local health food store near me. It was so hearty and filling, I knew I had to recreate it one day. Nutty, chewy, and protein-packed farro is combined with hearty beans, roasted sweet potatoes, and fresh vegetables before it’s all tossed in a spicy peanut sauce. Incredibly satisfying and easy to put together, it will quickly become one of your new staples for lunch.

Why you’ll love this farro salad

  • Not your average salad – Roasted sweet potatoes, adzuki beans, edamame, and shredded cabbage are dressed in peanut sauce to give every bite an Asian-inspired twist.
  • Hearty and satisfying – As a fantastic source of protein and fiber, cooked farro makes this grain salad recipe super filling and satisfying. It’s perfect for healthy meal prep!
  • The best peanut sauce – My best-ever 5 Minute Peanut Sauce gets a zesty makeover and extra heat for this farro grain bowl!
ingredients for farro salad together in a large white bowl.

How to make a vegan farro salad 

Find the complete recipe with measurements in the recipe card below.

Cook the farro in a pot of boiling water until it’s tender but still chewy. Drain and set aside.

Check what type of farro you’re using: The 3 types of farro—pearled, semi-pearled, and whole—each have different cooking times. Double-check the package instructions to determine how long yours needs to boil before getting started. I used pearled.

Meanwhile, lay the diced sweet potatoes on a baking sheet and toss them in oil and salt. Roast the sweet potatoes until fork tender.

Whisk the spicy peanut sauce ingredients in a small bowl until smooth. 

Not a fan of spicy food? Feel free to omit the sriracha from the dressing if you’d like.

ingredients for farro salad and peanut sauce together in a large white bowl.

Transfer the cooked farro, roasted sweet potatoes, and the remaining salad ingredients to a large bowl. Pour the spicy peanut sauce over top and toss until everything is well coated.

Serve the salad right away or chill it in the refrigerator until it’s time to eat. Enjoy!

farro salad dressed in peanut sauce in a large white bowl with a gold spoon on the side.

Frequently asked questions

What is farro?

Farro is a whole grain with a chewy texture and nutty flavor. It’s commonly used in a Mediterranean diet, although it’s just as versatile as brown rice, quinoa, and other whole grains. And because it’s loaded with fiber and protein, you’ll want to use it everywhere!

How else can I use farro?

You can add farro to salads, soups, stews, grain bowls, and any other recipe that could use a nutty and chewy grain with heaps of protein and fiber. I recommend cooking a batch and keeping it in a sealed container in your fridge for up to 5 days. That way, you can easily toss it with leafy greens and a simple vinaigrette, with roasted vegetables and beans, or add it to a hearty vegan stew or vegan chili.

Can this salad be made without nuts?

Sure. Simply omit the cashews from the salad and replace the peanut butter in the peanut sauce with sunflower seed butter or tahini. The flavors will change slightly, but the salad will still be good.

Should this farro sweet potato salad be eaten warm or cold?

I find that this salad is best when it’s served chilled. Taking the time to chill it in the fridge for at least 30 minutes gives the flavors time to deepen, plus it’s so much easier to grab and go! However, if you’d rather eat it warm, feel free to warm up each serving in the microwave beforehand.

How long does the leftover farro salad last?

The leftover assembled salad can be stored in an airtight container in the fridge for 5 days. However, if you’d like to keep the veggies crisp and the farro chewy, store the assembled salad and peanut dressing in separate airtight containers.

farro salad dressed in peanut sauce in a large white bowl with a gold spoon on the side.
farro salad dressed in peanut sauce in a large white bowl with a gold spoon on the side.
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Farro Salad with Spicy Peanut Dressing

This easy Farro Salad recipe tosses chewy farro, roasted sweet potatoes, and colorful veggies in the best peanut dressing. Make it for a healthy and filling lunch or flavor-packed side dish!
Course Salad
Cuisine Asian-inspired
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 318kcal

Ingredients

Farro Salad

  • 1 cup uncooked farro I used pearled farro
  • 1 medium sweet potato
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 1/2 cup shelled edamame thawed if frozen
  • 15 ounce can adzuki beans or chickpeas, red beans, drained and rinsed
  • 1/3 cup chopped roasted cashews

Spicy Peanut Dressing

Instructions

  • Cook farro – Bring about 3 cups of salted water to a boil, then add the farro and simmer for around 15 minutes until tender, but still chewy. Drain and set aside to cool.
  • Roast sweet potato – Meanwhile, preheat the oven to 425 degrees F. Peel and diced the sweet potato into 1/2 inch pieces, and add to a sheet pan. Drizzle with a little olive oil and sprinkle with salt. Toss to coat in the oil, then spread into an even layer and bake for around 25 minutes. Remove from the oven and set aside.
  • Make the dressing – In a small-medium bowl, add all sauce ingredients and whisk until smooth. Add a few tablespoons of warm water if it seems too thick.
  • Mix – In a large bowl, add the farro, sweet potato, and all other salad ingredients. Pour the sauce over the salad and toss until well combined.
  • Chill and serve – Cover and chill in the refrigerator until ready to serve. Enjoy!

Notes

  1. For nut free, omit the roasted cashews and use tahini or sunflower seed butter in the dressing.

Nutrition

Serving: 1of 8 servings | Calories: 318kcal | Carbohydrates: 48g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 321mg | Potassium: 561mg | Fiber: 9g | Sugar: 9g | Vitamin A: 6943IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 3mg

Szechuan Beef

One of my favorite takeout dishes is Szechuan beef. It’s so delicious and I could easily eat it twice a week. It wasn’t until recently that I learned how easy it is to make at home! Our recipe for this easy Szechuan beef only takes 30 minutes to make and results in a tender and flavor packed beef dish. This Szechuan beef recipe is so easy to make that it can be pulled off for…

Read More

The post Szechuan Beef appeared first on Spoon Fork Bacon.

A platter of Szechuan Beef recipe with plates next to it and a ramekin of sesame seeds.

One of my favorite takeout dishes is Szechuan beef. It’s so delicious and I could easily eat it twice a week. It wasn’t until recently that I learned how easy it is to make at home! Our recipe for this easy Szechuan beef only takes 30 minutes to make and results in a tender and flavor packed beef dish.

This Szechuan beef recipe is so easy to make that it can be pulled off for dinner on a busy weeknight. While this dish packs a little heat, it’s not overwhelming and the spice can be scaled up or down depending on personal preference.

What Does Szechuan Beef Taste Like?

It has a savory and spicy garlic flavor with a hint of sweetness and has a soft and tender texture.

How To Make Our Szechuan Beef Recipe

Ingredients

Ingredients for Szechuan beef on the kitchen counter.

Process

  1. Place sliced steak, egg and salt into a mixing bowl.
  2. Toss together until beef is fully coated. Allow mixture to sit.
Beef for szechuan beef and a beaten egg.
Szechuan beef marinating in a bowl.
  1. Pour all sauce ingredients into a mixing bowl.
  2. Whisk together. Set aside.
Sauce ingredients for Szechuan Beef in a glass bowl.
Szechuan beef sauce whisked together in a bowl.
  1. Drain any excess egg from bowl of beef, sprinkle cornstarch over beef.
  2. Toss together until evenly coated.
Szechuan beef with cornstarch in a glass bowl.
Szechuan beef mixed with cornstarch in a bowl.
  1. Place large skillet over medium-high heat and add some oil. Add beef in a single layer and sear. Flip and sear, then transfer beef to a plate.
  2. Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers.
Cooking beef in a skillet.
Cooking peppers and chiles in a skillet.
  1. Add ginger and garlic and stir together until evenly distributed.
  2. Lower heat to medium-high and stir in sauce. Continue to stir together until sauce thickens.
Peppers with ginger and garlic cooking in a skillet.
Szechuan beef sauce with peppers in a skillet.
  1. Add beef back to skillet.
  2. Toss together until evenly coated.
Szechuan beef sauce with peppers in  a skillet.
Szechuan beef in a skillet.
  1. Remove skillet from heat, top with toasted sesame seeds and serve with steamed rice.
Szechuan Beef over rice on a platter with a spoon in it.

Variations for Our Szechuan Beef Recipe

  • Adjust the spiciness by adding more chile peppers or less. We don’t recommend adding more of the spicy fermented bean paste since it’s salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
  • We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.

What to Serve with Szechuan Beef

Make Ahead and Reheating Instructions

Make Ahead

Although we love this dish best when it’s freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.

Reheating

When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.

Szechuan beef on a platter with some served on a plate next to it.

More Delicious Beef Recipes You Will Love

Close up on a platter of Szechuan beef over rice with a spoon on the side.
Print

Szechuan Beef

Our easy 30 minute Szechuan beef is a tasty dish that it's a little sweet, and salty, but loaded with flavor. Served over a bed of rice and topped with sesame seeds, this is a great recipe for the family!
Course dinner, lunch
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Inactive time 10 minutes
Total Time 30 minutes
Servings 4
Calories 463kcal

Ingredients

  • pounds flank steak sliced 1/8” thick against the grain
  • 1 egg beaten
  • ½ tsp salt

sauce

  • ½ cup water
  • tbsp rice wine vinegar
  • tbsp soy sauce
  • 2 tbsp Shaoxing wine
  • tbsp spicy fermented bean paste
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 2 tbsp cornstarch
  • ¼ cup vegetable oil divided
  • ¼ small yellow onion thinly sliced
  • 1 red bell pepper seeded and thinly sliced
  • 5 dried Chinese chile peppers
  • 2 tsp minced ginger
  • 2 garlic cloves minced
  • tsp toasted sesame seeds for garnish

Instructions

  • Place sliced steak, egg and salt into a mixing bowl and toss together until beef is fully coated. Allow mixture to sit for 10 minutes.
  • Pour all sauce ingredients into a mixing bowl and whisk together. Set aside.
  • Drain excess egg from bowl of beef, sprinkle cornstarch over beef and toss together until evenly coated.
  • Place large skillet over medium-high heat and add 2 tablespoons oil. Add beef in a single layer and sear for 3 minutes. Flip and sear for an additional 2 minutes. Then transfer beef to a plate.
  • Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers, about 2 to 3 minutes.
  • Add ginger and garlic and stir together until evenly distributed.
  • Lower heat to medium-high and stir in sauce. Allow sauce to thicken, about 1 minute.
  • Add beef back to skillet and toss together until evenly coated.
  • Remove skillet from heat, top with toasted sesame seeds and serve.

Notes

Variations 
  • Adjust the spiciness by adding more chile peppers or less. We don’t recommend adding more of the spicy fermented bean paste since it’s salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
  • We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.
Make Ahead and Reheating
Make Ahead
Although we love this dish best when it’s freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.
Reheating
When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.
 

Nutrition

Calories: 463kcal | Carbohydrates: 19g | Protein: 40g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 143mg | Sodium: 1174mg | Potassium: 704mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1156IU | Vitamin C: 39mg | Calcium: 52mg | Iron: 3mg

The post Szechuan Beef appeared first on Spoon Fork Bacon.

Szechuan Beef

One of my favorite takeout dishes is Szechuan beef. It’s so delicious and I could easily eat it twice a week. It wasn’t until recently that I learned how easy it is to make at home! Our recipe for this easy Szechuan beef only takes 30 minutes to make and results in a tender and flavor packed beef dish. This Szechuan beef recipe is so easy to make that it can be pulled off for…

Read More

The post Szechuan Beef appeared first on Spoon Fork Bacon.

A platter of Szechuan Beef recipe with plates next to it and a ramekin of sesame seeds.

One of my favorite takeout dishes is Szechuan beef. It’s so delicious and I could easily eat it twice a week. It wasn’t until recently that I learned how easy it is to make at home! Our recipe for this easy Szechuan beef only takes 30 minutes to make and results in a tender and flavor packed beef dish.

This Szechuan beef recipe is so easy to make that it can be pulled off for dinner on a busy weeknight. While this dish packs a little heat, it’s not overwhelming and the spice can be scaled up or down depending on personal preference.

What Does Szechuan Beef Taste Like?

It has a savory and spicy garlic flavor with a hint of sweetness and has a soft and tender texture.

How To Make Our Szechuan Beef Recipe

Ingredients

Ingredients for Szechuan beef on the kitchen counter.

Process

  1. Place sliced steak, egg and salt into a mixing bowl.
  2. Toss together until beef is fully coated. Allow mixture to sit.
Beef for szechuan beef and a beaten egg.
Szechuan beef marinating in a bowl.
  1. Pour all sauce ingredients into a mixing bowl.
  2. Whisk together. Set aside.
Sauce ingredients for Szechuan Beef in a glass bowl.
Szechuan beef sauce whisked together in a bowl.
  1. Drain any excess egg from bowl of beef, sprinkle cornstarch over beef.
  2. Toss together until evenly coated.
Szechuan beef with cornstarch in a glass bowl.
Szechuan beef mixed with cornstarch in a bowl.
  1. Place large skillet over medium-high heat and add some oil. Add beef in a single layer and sear. Flip and sear, then transfer beef to a plate.
  2. Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers.
Cooking beef in a skillet.
Cooking peppers and chiles in a skillet.
  1. Add ginger and garlic and stir together until evenly distributed.
  2. Lower heat to medium-high and stir in sauce. Continue to stir together until sauce thickens.
Peppers with ginger and garlic cooking in a skillet.
Szechuan beef sauce with peppers in a skillet.
  1. Add beef back to skillet.
  2. Toss together until evenly coated.
Szechuan beef sauce with peppers in  a skillet.
Szechuan beef in a skillet.
  1. Remove skillet from heat, top with toasted sesame seeds and serve with steamed rice.
Szechuan Beef over rice on a platter with a spoon in it.

Variations for Our Szechuan Beef Recipe

  • Adjust the spiciness by adding more chile peppers or less. We don’t recommend adding more of the spicy fermented bean paste since it’s salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
  • We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.

What to Serve with Szechuan Beef

Make Ahead and Reheating Instructions

Make Ahead

Although we love this dish best when it’s freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.

Reheating

When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.

Szechuan beef on a platter with some served on a plate next to it.

More Delicious Beef Recipes You Will Love

Close up on a platter of Szechuan beef over rice with a spoon on the side.
Print

Szechuan Beef

Our easy 30 minute Szechuan beef is a tasty dish that it's a little sweet, and salty, but loaded with flavor. Served over a bed of rice and topped with sesame seeds, this is a great recipe for the family!
Course dinner, lunch
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Inactive time 10 minutes
Total Time 30 minutes
Servings 4
Calories 463kcal

Ingredients

  • pounds flank steak sliced 1/8” thick against the grain
  • 1 egg beaten
  • ½ tsp salt

sauce

  • ½ cup water
  • tbsp rice wine vinegar
  • tbsp soy sauce
  • 2 tbsp Shaoxing wine
  • tbsp spicy fermented bean paste
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 2 tbsp cornstarch
  • ¼ cup vegetable oil divided
  • ¼ small yellow onion thinly sliced
  • 1 red bell pepper seeded and thinly sliced
  • 5 dried Chinese chile peppers
  • 2 tsp minced ginger
  • 2 garlic cloves minced
  • tsp toasted sesame seeds for garnish

Instructions

  • Place sliced steak, egg and salt into a mixing bowl and toss together until beef is fully coated. Allow mixture to sit for 10 minutes.
  • Pour all sauce ingredients into a mixing bowl and whisk together. Set aside.
  • Drain excess egg from bowl of beef, sprinkle cornstarch over beef and toss together until evenly coated.
  • Place large skillet over medium-high heat and add 2 tablespoons oil. Add beef in a single layer and sear for 3 minutes. Flip and sear for an additional 2 minutes. Then transfer beef to a plate.
  • Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers, about 2 to 3 minutes.
  • Add ginger and garlic and stir together until evenly distributed.
  • Lower heat to medium-high and stir in sauce. Allow sauce to thicken, about 1 minute.
  • Add beef back to skillet and toss together until evenly coated.
  • Remove skillet from heat, top with toasted sesame seeds and serve.

Notes

Variations 
  • Adjust the spiciness by adding more chile peppers or less. We don’t recommend adding more of the spicy fermented bean paste since it’s salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
  • We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.
Make Ahead and Reheating
Make Ahead
Although we love this dish best when it’s freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.
Reheating
When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.
 

Nutrition

Calories: 463kcal | Carbohydrates: 19g | Protein: 40g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 143mg | Sodium: 1174mg | Potassium: 704mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1156IU | Vitamin C: 39mg | Calcium: 52mg | Iron: 3mg

The post Szechuan Beef appeared first on Spoon Fork Bacon.

Edamame Salad with Peanut Sauce

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal! If you’re on the lookout for more plant-based meal-prep recipes, you’ll also love my White Bean Salad, Creamy Carrot and Lentil Soup, and Easy Chana Masala. I’m tofu’s #1 fan…

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.

This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!

If you’re on the lookout for more plant-based meal-prep recipes, you’ll also love my White Bean Salad, Creamy Carrot and Lentil Soup, and Easy Chana Masala.

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.

I’m tofu’s #1 fan but edamame is quickly becoming one of my favorite sources of plant-based protein! Other than being loaded with plant protein, fiber, vitamins, and minerals, these soybeans are also incredibly versatile. I love tossing them in a salad, stir fry, soup, noodle dish, or any meal that needs a boost of protein and texture.

But when I want to make them the star of the show, I’ll turn to this Edamame Salad with Peanut Sauce. This easy meal is made by tossing edamame, crunchy vegetables, and chopped nuts in an easy 5-Minute Peanut Sauce. It takes minutes to put together and is so light and refreshing!

Serve it as a protein-packed side dish with dinner, bring it to a potluck, or make it for a refreshing Thai-inspired lunch to enjoy throughout the week.

Why you’ll love this vegan edamame salad

  • Wonderful Thai-inspired flavors – I can’t get enough of the refreshing and crunchy veggies in this salad, but it’s the Thai-inspired peanut sauce that makes every bite addictive!
  • High-protein lunch or side dish – The edamame packs this simple lunch or side with over 15 grams of plant protein per serving.
  • Quick and easy to make – Just toss the veggies in the 5-minute peanut sauce, and you’re done!

How to make edamame salad

Find the complete recipe with measurements in the recipe card below.

Cook or thaw the edamame according to the package instructions, then rinse it under cold water. Pat the edamame dry and transfer it to a large bowl along with the other salad ingredients.

Time-saving tip: Buy pre-shredded cabbage, carrots, and kale to save on prep time.

ingredients for edamame salad in a large white bowl.

Whisk all of the peanut sauce ingredients together in a bowl until smooth. Stir in a little warm water to thin the consistency, if needed.

Pour the peanut sauce over the salad, toss to coat, and top with more chopped nuts. 

Chill the salad in the fridge for an hour, then enjoy!

the ingredients for edamame salad covered in peanut sauce in a large white bowl.

Serving suggestions

I love this edamame salad because you can enjoy it as a protein-rich lunch throughout the week or on the side of more Asian-inspired recipes, like Vegan Pad Thai, Thai Peanut Noodles, or Vegan Stir Fry.

You can even turn it into a main dish! Toss the salad with 2 cups of cooked quinoa, white or brown rice, or rice noodles to make it even heartier. Feel free to add baked tofu or marinated tempeh for extra protein, too.

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.

Frequently asked questions

What can I use instead of peanut butter?

Make the sauce with cashew butter, almond butter, sunflower seed butter, or your favorite nut butter instead of peanut butter.

Can it be made nut-free?

You can make this edamame salad without nuts, although the flavors will be a little different. Omit the chopped nuts from the salad (or replace them with sunflower seeds) and make the sauce with seed butter, like sunflower seed butter or tahini.

Do I have to cook frozen edamame?

It depends. Sometimes, frozen shelled edamame is pre-cooked before it’s frozen and is safe to eat after thawing. Other varieties are packaged raw and should be cooked first. Either way, I recommend boiling the edamame rather than simply thawing it so it’s tender-crisp in the salad.

Can I serve the salad without chilling it in the fridge?

Yes, you can serve the salad right away, although I found that the flavors are more complex, balanced, and delicious when it’s chilled before serving.

How do you store the leftovers?

Transfer the dressed salad to an airtight container and store it in the refrigerator for 3 to 4 days. I don’t recommend freezing the leftovers because the textures and flavors won’t be as fresh after thawing.

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.
a large batch of Edamame Salad with Peanut Sauce on a white serving platter.
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Edamame Salad with Peanut Sauce

This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!
Course Salad
Cuisine Thai-inspired
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 315kcal

Ingredients

Edamame Salad

  • 16 ounces frozen shelled edamame
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 2 cups chopped kale
  • 1/4 cup chopped cilantro optional
  • 1/2 cup chopped peanuts or cashews

Peanut Sauce

Instructions

  • Cook or thaw the edamame according to package instructions. Rinse under cold water.
  • Add the edamame to a large bowl, along with all other salad ingredients.
  • In a small-medium bowl, add the peanut sauce ingredients and whisk until smooth. Whisk in a little warm water if it's too thick.
  • Pour the sauce over the salad and toss until well combined.
  • Sprinkle more chopped nuts on top, if desired. Cover and chill in the refrigerator for at least an hour before serving, if possible.

Notes

  1. The salad keeps in the refrigerator for 3-4 days.
  2. You can add 2 cups of cooked quinoa, rice or rice noodles for a heartier salad.

Nutrition

Serving: 1of 6 servings | Calories: 315kcal | Carbohydrates: 27g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 402mg | Potassium: 730mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 135mg | Iron: 3mg