Stir-Fried Vegetables with Beef
Elevate your weeknight dinners with this quick and flavorful Stir-Fried Vegetables with Beef recipe, a perfect harmony of tender beef slices and vibrant, fresh vegetables. Marinated in soy sauce and cornstarch for a velvety texture, the beef is stir-fried to perfection alongside a colorful medley of broccoli, red bell pepper, carrots, and snow peas. Infused with the aromatic goodness of garlic, ginger, and a savory blend of oyster and hoisin sauces, this dish delivers bold, irresistible flavors. Finished with a drizzle of sesame oil and garnished with fresh green onions, it pairs beautifully with steamed rice for a wholesome and satisfying meal. Ready in just 40 minutes, this one-pan wonder is ideal for busy cooks seeking a delicious and nutrient-packed dinner option. Perfect for fans of quick stir-fry recipes, beef-and-veggie combos, and healthy Asian-inspired meals!
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Recipe Information
Ingredients
- 500 grams beef sirloin
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons sesame oil
- 3 cloves garlic
- 1 inch ginger
- 1 large red bell pepper
- 200 grams broccoli florets
- 1 medium carrot
- 100 grams snow peas
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons vegetable oil
- 2 stalks green onions
- 2 cups rice
- 4 cups water
Instructions
Slice the beef sirloin into thin strips. In a bowl, combine the strips with soy sauce and cornstarch, and let it marinate for 10 minutes.
Wash and prepare the vegetables: mince the garlic, grate the ginger, slice the red bell pepper into strips, cut the broccoli into florets, julienne the carrot, and trim the ends of the snow peas.
In a small bowl, mix the oyster sauce and hoisin sauce; set aside.
Cook the rice. Combine 2 cups of rice with 4 cups of water in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and cook until the water is absorbed, about 15 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Stir-fry the beef until browned, about 3-4 minutes. Remove the beef and set it aside.
In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the prepared vegetables: bell pepper, broccoli, carrot, and snow peas. Stir-fry for 4-5 minutes, or until the vegetables are just tender.
Return the beef to the wok. Pour in the sauce mixture and stir everything together. Cook for an additional 2 minutes, tossing to coat the ingredients evenly.
Add sesame oil and adjust seasoning if necessary.
Slice the green onions finely and sprinkle on top of the stir-fry for garnish.
Serve immediately with rice on the side.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 5.6 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 739 mg | 16% | |
*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.
