High Protein Stir-Fried Vegetables with Beef
Elevate your weeknight dinner routine with this flavorful and nutrient-packed High Protein Stir-Fried Vegetables with Beef recipe. Packed with thinly sliced sirloin beef steak, vibrant vegetables like broccoli, red bell pepper, carrots, and zucchini, and a savory umami-rich sauce featuring soy and oyster sauce, this dish is a well-rounded masterpiece. The combination of lean protein and crisp veggies makes it a perfect choice for fitness enthusiasts or anyone seeking a wholesome, balanced meal. Quick to prepare in just 30 minutes, this stir-fry is ideal for busy schedules while still delivering restaurant-quality flavor. Garnished with sesame seeds and scallions for a touch of elegance, it’s delicious served over steamed rice or noodles. Enjoy a hearty, high-protein dish that’s as enticing as it is nutritious!
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Recipe Information
Ingredients
- 500 grams Sirloin beef steak, thinly sliced
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 200 grams Broccoli florets
- 1 large Red bell pepper, sliced
- 1 large Carrot, julienned
- 1 medium Zucchini, sliced into half moons
- 3 tablespoons Soy sauce (low sodium)
- 2 tablespoons Oyster sauce
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 stalks Scallions, sliced (optional, for garnish)
Instructions
In a small bowl, mix the soy sauce, oyster sauce, cornstarch, water, and sesame oil. Set aside to use later as the sauce.
Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat.
Add the thinly sliced beef to the hot wok and stir-fry for 3-4 minutes, stirring constantly, until the beef is browned and just cooked through. Remove the beef from the wok and set it aside.
Add the remaining 1 tablespoon of olive oil to the wok and heat. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Toss the broccoli, red bell pepper, carrot, and zucchini into the wok. Stir-fry for 5-6 minutes, or until the vegetables are tender yet crisp.
Return the cooked beef to the wok, mixing it with the vegetables.
Pour the prepared sauce into the wok. Stir everything together well and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the beef and vegetables evenly.
Remove from heat and transfer the stir-fry to a serving dish.
Optional: Garnish with sesame seeds and sliced scallions before serving.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 17.7 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 279 mg | 21% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3077 mg | 65% | |
*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.
