Savory Beef with Vegetables
Unlock the ultimate comfort food with this hearty and flavorful recipe for *Savory Beef with Vegetables*. Tender beef chuck steak, seared to perfection, meets a vibrant medley of sautéed carrots, red bell peppers, and broccoli for a dish packed with rich textures and bold flavors. Enhanced with the umami goodness of soy sauce, aromatic ginger, and garlic, this one-pan meal is simmered in a luscious, thickened beef broth for a sauce that’s irresistibly savory. Perfect for a cozy dinner, this quick and easy recipe comes together in under an hour and pairs beautifully with steamed rice or noodles. Bursting with color, nutrition, and flavor, it’s an ideal choice for weeknight meals or casual entertaining.
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Recipe Information
Ingredients
- 500 grams beef chuck steak
- 2 tablespoons olive oil
- 1 whole large onion
- 3 whole garlic cloves
- 1 whole large carrot
- 1 whole red bell pepper
- 200 grams broccoli florets
- 3 tablespoons soy sauce
- 1.5 cups beef broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoon black pepper
- 1 teaspoon salt
Instructions
Cut the beef chuck steak into bite-sized pieces and season with salt and pepper. Set aside.
Peel and thinly slice the onion and garlic cloves. Slice the carrot into thin rounds and cut the red bell pepper into strips.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the beef and sear until browned, about 5-6 minutes. Remove beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion, garlic, and grated ginger, sautéing until the onion is translucent, about 3-4 minutes.
Add the carrot and bell pepper to the skillet. Sauté for another 5 minutes until the vegetables begin to soften.
Stir in the broccoli florets and cook for an additional 3-4 minutes until the broccoli is vibrant green.
Return the beef to the skillet. Pour in the beef broth and soy sauce, stirring to combine.
Bring the mixture to a simmer over medium heat.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the skillet to thicken the sauce.
Allow everything to cook together for another 5-7 minutes, or until the beef is cooked through and the sauce has thickened to your desired consistency.
Taste and adjust seasonings if necessary. Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 5850 mg | 254% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 17.1 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2484 mg | 53% | |
*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.
