Description
Beef Stir Fry with Vegetables is a quick and delicious meal that combines tender beef with a colorful array of fresh vegetables, all tossed in a savory-sweet sauce. Ready in just 30 minutes, this recipe is perfect for busy weeknights or casual gatherings. The vibrant mix of bell peppers, broccoli, and snap peas not only adds flavor but also packs a nutritional punch. With its versatility, you can easily customize this dish by swapping in your favorite veggies or using different cuts of beef. Whether served over steamed rice or nestled in crisp lettuce wraps, this stir fry offers satisfaction in every bite.
Ingredients
Scale
- 1 lb beef (flank steak, sirloin, or ribeye), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1 bell pepper (thinly sliced)
- 1 cup broccoli florets
- 1 carrot (julienned)
- 1/2 cup snap peas (trimmed)
Instructions
- Prepare your ingredients: Slice the beef against the grain and chop vegetables into uniform pieces.
- Make the sauce by mixing soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger in a bowl.
- Heat a wok or large skillet over medium-high heat and add vegetable oil.
- Cook the beef in batches for about 3-4 minutes until browned but not fully cooked; remove from pan.
- Stir-fry the vegetables for 4-5 minutes until tender-crisp.
- Add the beef back to the pan along with the prepared sauce; stir-fry for another 2-3 minutes until heated through.
- Serve hot over steamed rice or as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg