High Protein Beef Stir Fry
Loaded with flavor and packed with nutrients, this High Protein Beef Stir Fry is the perfect quick and healthy dinner option for busy weeknights. Featuring tender slices of marinated flank steak, vibrant and crisp vegetables like broccoli, red bell peppers, carrots, and sugar snap peas, and a savory garlic-ginger sauce, this recipe brings bold Asian-inspired flavors to your table. A touch of sesame oil, crunchy cashews, and a sprinkle of red pepper flakes elevate this dish with irresistible texture and a hint of heat. Ready in under 35 minutes, this one-pan meal is high in protein, low in carbs, and brimming with wholesome ingredients, making it ideal for meal prep or a balanced post-workout dinner. Serve it on its own, over steamed rice, or alongside your favorite noodles for a satisfying, restaurant-quality experience at home.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.25 cup Soy sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Sesame oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 Red bell pepper, sliced
- 2 cups Broccoli florets
- 2 Carrots, julienned
- 1 cup Sugar snap peas
- 4 Green onions, sliced
- 2 tablespoons Olive oil
- 0.5 cup Low-sodium chicken broth
- 0.5 cup Cashews
- 0.5 teaspoon Red pepper flakes
- 0.25 teaspoon Black pepper
Instructions
Begin by slicing the flank steak thinly against the grain into bite-sized strips.
In a small bowl, mix together soy sauce, cornstarch, and lime juice, then add the sliced steak, coating evenly. Set aside to marinate for at least 15 minutes.
Prepare the vegetables by slicing the red bell pepper, broccoli, carrots, and sugar snap peas. Set them aside.
In a large wok or skillet, heat olive oil over medium-high heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
Increase heat to high and add marinated beef to the skillet. Cook for about 3-4 minutes, or until beef is browned and cooked through. Remove beef from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil, then toss in the broccoli, carrots, red bell pepper, and sugar snap peas. Stir-fry the vegetables for 4-5 minutes or until they are tender yet still crisp.
Pour in the chicken broth and sesame oil, stirring to combine with the vegetables. Allow it to cook for an additional 2 minutes.
Return the cooked beef to the skillet, adding in cashews, sliced green onions, red pepper flakes, and black pepper. Stir everything together, ensuring everything is evenly heated and well combined.
Serve the beef stir-fry hot, alongside steamed rice or noodles if desired.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4343 mg | 189% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 27.9 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 339 mg | 26% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2999 mg | 64% | |
*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.
