At 100+ degrees outside in Denver today and no air conditioning inside, it was just too hot to cook! Luckily I had the perfect recipe for this hot night. And since I had leftover steak from Father’s Day dinner last night, it was super quick and easy too!
The beauty of this recipe is its flexibility of ingredients based on what you have in the house. Make the sauce as described, then add your favorite veggies, some Pad Thai noodles if you want more sustanance, nuts, your choice of protein and voila! Last time I made it using snow peas, sprouts, carrots, leftover chicken and peanuts. This time I had radishes, cucumbers, steak and cashews on hand. They were both good!
The other unique thing about this recipe is the fact that it is soy free so it’s suitable for those who have a soy allergy or intolerance. I’ve substituted coconut aminos for the soy sauce and you really can’t tell the difference. Check it out below.
2 tablespoons coconut aminos (or soy sauce)
1 tablespoon fish sauce (if you are vegetarian just use an extra tablespoon of coconut aminos instead of the fish sauce)
3 tablespoons lime juice (If you juice a few limes and have leftovers, freeze the extra in an ice cube tray or bag for a later use. It will save you time in the future!)
2 packed tablespoons brown sugar
1 teaspoon hot sauce such as Siracha (optional)
1/4 cup chopped cilantro
1/4 cup chopped basil
3-4 cups shredded cabbage (buy it pre-shredded to save time)
Other favorite veggies such as Radishes, Bean Sprouts, Snow Peas, Cucumber or Carrots
Protein such as steak, chicken, shrimp or tofu (use leftovers if you have them to save you time)
Brown rice Pad Thai noodles (gluten free) (optional)
2 tablespoons toasted sesame seeds
2 tablespoons toasted, chopped nuts such as peanuts or cashews
Mix the first seven ingredients, through basil. Pour it over cabbage and other favorite veggies. Serve over brown rice Pad Thai noodles if desired. Top with protein of choice. Sprinkle with sesame seeds and nuts. Enjoy!