High Protein Stir-Fried Vegetables with Ground Meat
Satisfy your taste buds and nutrition goals with this High Protein Stir-Fried Vegetables with Ground Meat recipe—a perfect blend of vibrant veggies, lean ground meat, and a savory homemade sauce. Featuring a medley of broccoli, crisp snap peas, sweet bell peppers, and carrots, this quick meal packs a nutritional punch while remaining easy to prepare. The addition of minced garlic and ginger lends a mouthwatering aroma and depth of flavor, while low-sodium soy sauce and optional oyster sauce create a rich and balanced glaze. Simple stir-frying ensures optimal texture and freshness, and the whole dish comes together in just 30 minutes. Garnished with scallions and sesame seeds, this high-protein stir-fry is ideal as a standalone meal or served over fluffy rice or quinoa for extra satisfaction. Perfect for weeknight dinners, it’s a healthy and delicious choice that fits seamlessly into busy lifestyles.
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Recipe Information
Ingredients
- 500 grams Ground meat (chicken, turkey, or lean beef)
- 2 cups Broccoli florets
- 1 large Carrot, thinly sliced
- 1 large Bell pepper, thinly sliced
- 1.5 cups Snap peas
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Oyster sauce (optional for flavor)
- 2 teaspoons Sesame oil
- 2 tablespoons Vegetable oil or avocado oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Scallions, sliced (for garnish)
- 1 teaspoon Sesame seeds (optional garnish)
Instructions
In a small bowl, mix the soy sauce, oyster sauce (if using), sesame oil, cornstarch, and water. Stir until smooth and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the ground meat to the skillet, season with salt and black pepper, and cook for 5-7 minutes, breaking it up with a spatula, until fully browned and cooked through. Remove the cooked meat from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
Add the broccoli florets, carrot slices, bell pepper slices, and snap peas to the skillet. Stir-fry for 5-6 minutes or until the vegetables are crisp-tender.
Return the cooked ground meat to the skillet and mix it with the vegetables.
Pour the prepared sauce over the meat and vegetables, stirring to coat evenly. Cook for 1-2 minutes or until the sauce thickens slightly.
Remove the skillet from heat. Garnish the stir-fry with sliced scallions and sesame seeds (if using).
Serve hot as is or over steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 24.2 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2044 mg | 43% | |
*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.
