Quick Beef and Onion Stir-Fry

This lean beef stir-fry provides high-quality protein and essential iron, paired with potassium-rich boiled potatoes for a clean, comforting energy source.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 1/2 pounds sirloin steak, trimmed and thinly sliced · 1008 kcal in the whole recipe
• 2 teaspoons vegetable oil · 84 kcal in the whole recipe
• 1 garlic clove, minced · 6 kcal in the whole recipe
• 1 teaspoon vinegar · 1 kcal in the whole recipe
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 large onions, sliced · 157 kcal in the whole recipe
• 1 large tomato, sliced · 43 kcal in the whole recipe
• 3 cups potatoes, diced and boiled · 454 kcal in the whole recipe

Method

1. Prep the beef by trimming any excess fat and cutting it into thin, bite-sized strips. Boil the diced potatoes in a separate pot until tender, then drain and set aside.

   

2. Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant and golden.

   

3. Add the sliced beef, vinegar, salt, and black pepper to the skillet. Cook for about 6 minutes, stirring frequently, until the beef is nicely browned.

   

4. Stir in the sliced onions and tomatoes. Continue cooking and stirring until the onions become soft and translucent.

   

5. Serve the warm beef and vegetable stir-fry alongside the boiled potatoes.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.