Minced Meat Stir-Fry
Elevate your weeknight dinners with this quick and flavorful Minced Meat Stir-Fry! Bursting with aromatic garlic, ginger, and a mix of colorful vegetables, this dish is paired with a savory sauce made from soy sauce, oyster sauce, sesame oil, and a hint of cornstarch for that perfect glossy finish. Whether you choose minced beef, pork, or chicken, this stir-fry delivers a satisfying balance of tender meat, crunchy veggies, and bold spices like chili flakes and black pepper. Ready in just 30 minutes, it's a versatile recipe that can be served over steamed rice or noodles for a wholesome and delicious meal. Perfect for busy families craving a healthy and tasty homemade dinner! Keywords: easy stir-fry recipe, minced meat, quick dinner, healthy Asian-style stir-fry.
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Recipe Information
Ingredients
- 500 grams minced beef (or pork/chicken)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 3 units garlic cloves, minced
- 1 tablespoon ginger, finely chopped
- 1 medium onion, thinly sliced
- 1 medium bell pepper, sliced
- 1 medium carrot, julienned
- 150 grams green beans, trimmed and cut into 1-inch pieces
- 2 units spring onion, chopped
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, ground
Instructions
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water. Stir well until the cornstarch is dissolved and set aside.
Heat vegetable oil in a large wok or frying pan over medium-high heat.
Add minced garlic and ginger to the pan; sauté for about 30 seconds until fragrant.
Add the sliced onion and stir-fry until it begins to soften, about 2 minutes.
Increase the heat to high and add the minced meat to the pan. Break up the meat with a spatula and stir-fry until browned, about 4-5 minutes.
Add the bell pepper, carrot, and green beans to the pan. Stir-fry for another 3 minutes until the vegetables are tender-crisp.
Pour the sauce mixture over the meat and vegetables. Stir well to coat everything evenly, and cook for another 2 minutes.
Add red chili flakes, salt, and black pepper to taste. Stir to combine.
Remove from heat and garnish with chopped spring onions.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4227 mg | 184% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 20.9 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2722 mg | 58% | |
*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.
