Stir-Fried Meat with Vegetables
Discover the perfect balance of savory, crisp, and tender with this quick and easy Stir-Fried Meat with Vegetables recipe. Bursting with vibrant broccoli, red bell pepper, carrots, and snow peas, this dish combines lean protein—whether chicken breast or beef sirloin—with the bold flavors of soy sauce, oyster sauce, garlic, and ginger. A stunning one-pan meal that’s ready in just 35 minutes, it’s a fast and nutritious choice for busy weeknights. The silky homemade stir-fry sauce clings beautifully to the meat and vegetables, delivering a rich, flavorful bite every time. Pair it with steamed rice or noodles for a complete, satisfying dinner. Ideal for anyone seeking a healthy, gluten-free adaptable, and absolutely delicious Asian-inspired recipe!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast or beef sirloin
- 200 grams Broccoli florets
- 1 whole Red bell pepper
- 1 medium Carrot
- 100 grams Snow peas
- 2 tablespoons Vegetable oil
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Ginger
- 2 cloves Garlic
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the chicken breast or beef into thin strips and set aside.
Cut the broccoli into small florets, slice the red bell pepper into thin strips, and chop the carrot into thin rounds.
Mince the garlic and grate the ginger for use later.
In a small bowl, mix soy sauce, oyster sauce, and cornstarch. Add water and stir until the cornstarch is completely dissolved to make the sauce.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
Add the chicken or beef strips to the pan. Stir-fry for about 4-5 minutes, or until the meat is cooked through and lightly browned. Remove the meat from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add broccoli, bell pepper, carrot, and snow peas to the pan. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.
Return the cooked meat to the pan. Pour in the prepared sauce and stir to coat the meat and vegetables evenly.
Season with salt and black pepper to taste. Stir-fry for another 2-3 minutes until the sauce thickens slightly.
Remove from heat and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4256 mg | 185% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 13.0 g | ||
| Protein | 171.9 g | 344% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 274 mg | 21% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2138 mg | 46% | |
*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.
