High Protein Spicy Beef Stir-Fry
Packed with bold flavors and protein, this High Protein Spicy Beef Stir-Fry is the perfect quick and satisfying meal for busy weeknights. Featuring tender marinated beef flank steak, crisp vegetables like broccoli, bell peppers, and carrots, and a fiery sauce infused with Sriracha, hoisin, garlic, and ginger, this dish delivers unforgettable taste while fueling your body. The addition of crushed red pepper flakes and optional roasted cashews lends a delightful crunch and heat, while versatile serving options—like over steamed rice, quinoa, or cauliflower rice—make it customizable to your preferences. Ready in just 30 minutes, this high-protein stir-fry is both nutritious and flavorful, ideal for meal preppers, fitness enthusiasts, and anyone craving a spicy, well-balanced dinner.
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Recipe Information
Ingredients
- 500 g beef flank steak
- 2 tbsp cornstarch
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 4 cloves garlic cloves, minced
- 2 tbsp ginger, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 200 g broccoli florets
- 1 carrot, julienned
- 50 g green onions, chopped
- 1 tsp crushed red pepper flakes
- 1 tbsp Sriracha sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 3 tbsp water
- 50 g unsalted roasted cashews (optional)
Instructions
Thinly slice the beef flank steak against the grain into bite-sized strips. Place the strips in a bowl and combine with 2 tablespoons of soy sauce and 2 tablespoons of cornstarch. Mix well, cover, and let marinate for 10 minutes.
In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, hoisin sauce, oyster sauce, Sriracha sauce, water, and 1 tablespoon of sesame oil. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef in a single layer and cook for 2-3 minutes on each side until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and crushed red pepper flakes. Stir-fry for 30 seconds until fragrant.
Add the broccoli florets, sliced bell peppers, carrots, and half of the green onions to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked beef to the skillet and pour in the sauce mixture. Toss everything together to coat evenly and allow the sauce to thicken for 1-2 minutes.
Remove from heat and drizzle with the remaining 1 tablespoon of sesame oil. Garnish with the remaining green onions and roasted cashews, if using.
Serve the stir-fry hot over steamed rice, quinoa, or cauliflower rice for a complete meal.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 29.0 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 3195 mg | 139% | |
| Total Carbohydrate | 92.7 g | 34% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 30.5 g | ||
| Protein | 164.2 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2957 mg | 63% | |
*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.
