Meal Prep Garlic Beef Stir Fry with Quinoa & Peas

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Garlic Beef Stir Fry with Quinoa & Peas

Course: Lunch
Keyword: dairy-free, gluten-free
Calorie: Over 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4
Calories: 611kcal


  • 1 lb Beef Tenderloin (sliced into strips)
  • 2 tbsps Extra Virgin Olive Oil (divided)
  • 3 Garlic (cloves, minced)
  • 2 tbsps Tamari (divided)
  • 1 tsp Sea Salt
  • 1 1/4 cups Quinoa (dry)
  • 2 cups Water
  • 2 stalks Green Onion (thinly sliced)
  • 2 cups Baby Spinach
  • 1 cup Frozen Peas (thawed)


  • In a bowl, toss beef strips with half the olive oil, garlic, half the tamari and salt. Set aside.
  • Combine the quinoa and water together in a pot. Place over high heat and bring to a boil. Once boiling, reduce to a simmer and cover. Let simmer for 12 to 15 minutes, or until all water is absorbed. Remove lid, fluff with a fork and stir in the remaining tamari, green onion and spinach.
  • Heat the remaining olive oil in a pan over medium-high heat. Cook the garlic beef until it reaches your desired doneness.
  • Divide the quinoa, beef and peas into storage containers and refrigerate. Reheat in a microwave or pan over the stove before serving.


  • Storage

    Refrigerate in an airtight container up to 3 days after cooking. You may also freeze the cooked quinoa, and raw garlic beef marinade in separate freezer bags.
  • No Beef

    Use diced chicken breast, cooked chickpeas or tofu instead.
  • No Peas

    Use snap peas, green beans, broccoli, mushrooms, peppers or any vegetables you have on hand.


Serving: 4g | Calories: 611kcal | Carbohydrates: 42g | Protein: 32g | Fat: 35g | Cholesterol: 79mg | Sodium: 1195mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2494IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 6mg

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