Serves 4
220 cal · 35 min
Stir-Fried Beef and Vegetables
Recipe GLPR1cb34002dbff58
A quick and healthy stir-fry combining tender beef with a colorful medley of fresh vegetables. Carrots, broccoli, bell peppers, mushrooms, and onions are cooked together with beef chuck and finished with a light ginger-soy sauce. Serve over brown rice or whole wheat pasta for a complete meal.
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Ingredients
½ teaspoon Ground ginger
⅛ teaspoon Garlic powder
1 teaspoon Low-sodium soy sauce
⅓ cup Water
1 cup Carrots, grated
2 cups Fresh mushrooms, sliced
2 cups Broccoli, chopped
1 medium Red or yellow bell pepper, sliced
1 medium Onion, chopped
2 tablespoons Vegetable oil
8 ounces Beef chuck roast, sliced
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
In a small bowl, combine the ground ginger, garlic powder, low-sodium soy sauce, and water. Stir well to blend the flavors and set aside.
Rinse all vegetables under cool running water and pat dry with clean paper towels.
Grate the carrots and slice the mushrooms into even pieces, setting them aside on a clean cutting board.
Chop the broccoli into bite-sized florets, slice the bell pepper into strips, and chop the onion into chunks.
Heat the vegetable oil in a large frying pan or wok over medium-high heat. Once the oil is hot and shimmering, add the sliced beef and stir constantly, breaking it apart as needed, until it is browned on all sides and cooked to an internal temperature of 145°F (63°C). Push the cooked beef to the side of the pan.
Add the grated carrots, chopped onion, and bell pepper slices to the cleared center of the pan. Stir-fry for approximately one minute, allowing the vegetables to begin softening.
Add the sliced mushrooms and chopped broccoli to the pan, stirring everything together with the beef and other vegetables.
Continue cooking, stirring frequently, until all the vegetables are tender-crisp, about 3 to 4 minutes.
Pour the reserved spice and soy sauce mixture into the pan with all the ingredients. Stir well to coat everything evenly and cook until the liquid comes to a gentle boil, about 1 minute.
Reduce the heat to medium-low, cover the pan with a lid, and cook for an additional 2 minutes to allow the flavors to meld and the vegetables to finish cooking.
Remove from heat, uncover, and serve the stir-fry over brown rice, whole wheat pasta, or your preferred grain.
