This blog post and SunButter Thai Beef Stir Fry recipe are sponsored by SunButter®! All opinions and experiences are my own.
Let’s face it — we could all use more quick and simple skillet meals like this SunButter Thai beef stir fry recipe!
With a heaping helping of veggies, quickly-cooked sirloin beef strips, and a simple nut free sauce, this meal cooks up quickly and makes a great meal prep option.
Make a simple nut free Thai sauce
We’ve GOT to talk about this sauce!
With just a few ingredients, this nut free SunButter sauce acts as the glue for this recipe. Not that it’s sticky or anything — it just coats each piece of beef and every vegetable in a nutty, creamy dressing. And yes, that’s a good thing!
Feel free to use your favorite non-dairy milk for the sauce. I prefer coconut milk or cashew milk, but it’s really up to you.
Coconut aminos works best because it’s slightly sweet, but you can always use tamari or soy sauce if that’s more your style. You may want to add a teaspoon or two of coconut sugar, brown sugar, or original Natural SunButter (which has a bit of added sugar) to balance out the saltiness if you use soy sauce, though. Just give it a taste after you whisk everything together and make the call!
Meat substitutes for this stir fry recipe
This beef stir fry recipe uses thinly sliced sirloin steak. And honestly, that’s what I’d go with 80% of the time when making this recipe.
But, if you don’t have sirloin on hand or it’s not in your budget, you could sub beef stew meat if that suits your fancy.
Not into beef? Feel free to sub chicken breast or pork tenderloin, each cut into 1-inch pieces. Just stir fry them until they’re cooked through before continuing on with the recipe.
Save on SunButter!
If you follow along with me, you’ll know I’ve been working with SunButter for quite some time. One of my favorite type of recipe to create with sunflower seed butter is savory sauces and dressings — they work well with meat or with salads, imparting Thai-style flavor to otherwise boring dishes.
If you haven’t tried SunButter before, give it a go for this Thai beef stir fry! I guarantee you’ll find many uses for it beyond this one recipe. Pro tip: SunButter + honey is one of my favorite toppings for gluten free toast in the mornings.
Don’t have any SunButter on hand? I’ve got your back. Since I’m working with SunButter, they’ve given me a special coupon to pass along to you.
More nut free SunButter recipes
- Crispy SunButter Chicken
- SunButter No Bake Cookies
- SunButter Pumpkin Butter
- Bacon and SunButter Burgers
- Chopped Spinach Salad with SunButter Vinaigrette
- 1/2 cup creamy SunButter
- 1/2 cup non-dairy milk
- 1/4 cup coconut aminos
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 6 heaping cups zucchini noodles
- 1 pound beef sirloin steak, thinly sliced
- 2 teaspoons extra virgin olive oil, divided
- 1/2 cup thinly sliced fresh carrot
- 1/2 cup julienned red bell pepper
- 1 cup fresh snow peas
- 2 tablespoons minced fresh cilantro
- In a small saucepan, combine non-dairy milk, SunButter, coconut aminos, rice vinegar, garlic cloves, and red pepper flakes. Bring to a boil, stirring constantly. Once boiling, remove from heat and set aside.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the sliced beef and stir-fry until no longer pink. Remove from the skillet and set aside.
- Add the remaining olive oil to the same skillet and stir fry the carrot and red pepper for 3-4 minutes. Add the snow peas and continue to cook for another 1-2 minutes. Finally, add the zucchini noodles and cook for an additional 1 minute, until the vegetables are crisp-tender.
- Return the beef to the skillet. Pour in the SunButter sauce and toss to coat. Garnish with cilantro and serve immediately. Leftovers should keep in the fridge for up to 3 days.
Keywords: nut free, SunButter, beef stir fry