Stir-Fried Vegetables with Meat
Savor the vibrant flavors of Stir-Fried Vegetables with Meat, a quick and wholesome dish perfect for busy weeknight dinners. This recipe combines tender strips of marinated chicken breast or beef sirloin with a colorful medley of fresh broccoli, crisp snow peas, sweet red bell peppers, and carrots, delivering a nutritious and visually stunning meal. A rich soy and oyster sauce marinade provides a savory, umami-packed foundation, while a touch of sesame oil adds aromatic depth. Cooked in a sizzling wok or skillet, the vegetables remain delightfully crisp, retaining their natural textures and flavors. Ready in just 35 minutes, this versatile stir-fry is easy to customize and pairs beautifully with steamed rice or noodles. Ideal for fans of Asian-inspired cuisine, this recipe is your ticket to a healthy, flavorful dinner without the fuss.
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Recipe Information
Ingredients
- 300 grams Boneless chicken breast or beef sirloin
- 150 grams Broccoli florets
- 100 grams Carrot, sliced
- 1 large Red bell pepper, sliced
- 100 grams Snow peas
- 2 Garlic cloves, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 50 ml Water
- 1 pinch Salt
- 1 pinch Black pepper
- 2 Green onions, chopped
Instructions
Begin by slicing the chicken breast or beef sirloin against the grain into thin strips.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water to create a marinade.
Add the meat strips to the marinade and let sit for 10 minutes.
While the meat is marinating, prepare the vegetables. Cut the broccoli into bite-sized florets, slice the carrot, and thinly slice the red bell pepper.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated meat, stirring continuously until the meat is cooked through, about 4-5 minutes. Remove the meat from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the broccoli, carrot, bell pepper, and snow peas to the skillet. Stir-fry the vegetables for 5-6 minutes until they are tender yet crisp.
Return the cooked meat to the skillet with the vegetables. Stir everything together and cook for another 2-3 minutes.
Season with salt and black pepper to taste. Mix well.
Garnish with chopped green onions before serving.
Serve the stir-fry hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.2 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 531 mg | 11% | |
*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.
