Beef and Vegetable Stir-Fry

Packed with a colorful variety of fiber-rich vegetables and lean beef, this quick stir-fry delivers a satisfying balance of protein and micronutrients.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/2 teaspoon ground ginger · 3 kcal in the whole recipe
• 1/8 teaspoon garlic powder · 2 kcal in the whole recipe
• 1 teaspoon low-sodium soy sauce · 2 kcal in the whole recipe
• 1/3 cup water
• 1 cup grated carrots · 39 kcal in the whole recipe
• 2 cups sliced fresh mushrooms · 27 kcal in the whole recipe
• 2 cups chopped broccoli · 53 kcal in the whole recipe
• 1 medium red or yellow bell pepper, sliced · 21 kcal in the whole recipe
• 1 medium onion, chopped · 40 kcal in the whole recipe
• 2 tablespoons vegetable oil · 222 kcal in the whole recipe
• 8 ounces sliced beef chuck roast · 472 kcal in the whole recipe

Method

1. Whisk the ginger, garlic powder, soy sauce, and water together in a small bowl and set aside.

   

2. Heat the vegetable oil in a large frying pan over high heat, add the sliced beef, and stir-fry until nicely browned.

   

3. Push the beef to the side of the pan, add the carrots, onions, and bell peppers to the center, and cook for 1 minute.

   

4. Stir in the mushrooms and broccoli, and cook for a few minutes until the vegetables are tender-crisp.

   

5. Pour in the soy sauce mixture, bring to a bubble, then reduce the heat, cover, and let simmer for 2 minutes before serving.

   

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