Beef Stir-Fry with Vegetables and Rice
Savor the bold and vibrant flavors of this Beef Stir-Fry with Vegetables and Rice, a quick and wholesome meal that's perfect for busy weeknights! Tender slices of marinated beef sirloin are stir-fried to perfection alongside a colorful medley of crisp vegetables, including bell peppers, broccoli, carrots, and sugar snap peas, all infused with the aromatic flavors of garlic, ginger, soy sauce, and a hint of sesame oil. Served atop a bed of fluffy, steamed rice, this one-pan dish is not only irresistibly delicious but also packed with nutrients. With just 20 minutes of prep time and 30 minutes of cooking, this recipe is a go-to for anyone seeking a healthy, restaurant-quality stir-fry at home. Perfect to impress your family or guests, this recipe is gluten-free adaptable and endlessly customizable to suit your favorite vegetables.
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Recipe Information
Ingredients
- 500 grams beef sirloin
- 60 ml soy sauce
- 15 grams cornstarch
- 45 ml vegetable oil
- 3 cloves garlic
- 15 grams ginger
- 2 medium bell pepper (mixed colors)
- 250 grams broccoli
- 2 medium carrots
- 100 grams sugar snap peas
- 15 ml sesame oil
- 300 grams rice
- 600 ml water
- 3 stalks green onions
- 5 grams salt
- 2 grams black pepper
Instructions
Slice the beef sirloin thinly against the grain and place into a mixing bowl.
Add 30 ml of soy sauce and cornstarch to the beef, mix well to coat, and marinate for about 15 minutes.
Rinse the rice under cold water until the water runs clear, then combine with 600 ml of water in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
While the rice cooks, prepare the vegetables: mince the garlic, grate the ginger, slice the bell peppers, cut the broccoli into florets, thinly slice the carrots, and trim the sugar snap peas.
Heat 30 ml of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 3-4 minutes until browned. Remove from the wok and set aside.
Add the remaining 15 ml of vegetable oil to the wok, then add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Add the bell peppers, broccoli, and carrots to the wok. Stir-fry for 4-5 minutes until the vegetables start to soften.
Add the sugar snap peas and continue to stir-fry for an additional 2 minutes.
Return the beef to the wok along with any juices. Add the remaining 30 ml of soy sauce, sesame oil, salt, and black pepper. Stir-fry everything together for 2-3 minutes until well combined and heated through.
Slice the green onions and sprinkle them over the stir-fry just before serving.
Fluff the cooked rice with a fork, then serve the beef stir-fry over the steamed rice.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
