Dinner

Beef Stir Fry

Beef stir-fry with bell peppers, snap peas and carrots on a bed of brown rice.

Nutrition facts (per serving)
Calories
514
Protein
34
g
Fats
19
g
Carbs
52
g
Ingredients
Serving
Unit
Metric
Imperial
Conversion Chart
100
g
Lean beef
150
g
Cooked brown rice
1
Bell peppers
50
g
Snap peas
15
mL
Low-sodium soy sauce
15
mL
Olive oil
1
Garlic, minced
1
Ginger, minced
Instructions

Step 1/3

Marinate Beef

In a bowl, mix the lean beef with half of the soy sauce, garlic, and ginger. Allow it to marinate for at least 10 minutes to enhance the flavors.

Step 2/3

Cook Beef and Vegetables

Heat olive oil in a pan over medium-high heat. Add the marinated beef and stir-fry until cooked through, about 5-7 minutes. Remove beef from the pan and set aside. In the same pan, add the mixed vegetables and stir-fry until just tender, about 5 minutes, adding a splash of water if needed to help steam the veggies.

Beef with vegetable being cooked in a wok on a gas stove

Step 3/3

Combine and Serve

Return the cooked beef to the pan along with cooked brown rice and the remaining soy sauce. Stir well to combine and heat through for an additional 2-3 minutes. Serve the beef and rice stir-fry warm, garnished with sliced green onions or a sprinkle of sesame seeds if desired.

Meal benefits
Rich in iron, transporting oxygen in the blood
Source of complex carbohydrates for sustained energy