Description

This High-Protein Beef Stir Fry with Vegetables is a quick and delicious 30-minute dinner option, packed with tender beef slices and fresh, crisp vegetables all coated in a flavorful Asian-inspired sauce. Perfect for a nutritious weeknight meal, this stir fry combines the rich taste of marinated beef with the vibrant crunch of bell peppers, broccoli, carrots, and snap peas. Garnished with green onions and sesame seeds, it’s a wholesome dish that can be enjoyed on its own or served over steamed rice.

Ingredients

Scale

Beef and Marinade

1 lb (450g) beef (flank steak, sirloin, or ribeye), thinly sliced
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon fresh ginger, grated

Sauce

2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon fresh ginger, grated

Vegetables

1 bell pepper, thinly sliced
1 cup broccoli florets
1 carrot, julienned
½ cup snap peas, ends trimmed

For Cooking and Garnish

2 tablespoons vegetable oil, for stir frying
2 green onions, chopped (for garnish)
1 tablespoon sesame seeds, optional (for garnish)
Steamed rice, optional (for serving)

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Instructions

Prepare the Beef: Thinly slice the beef against the grain to ensure tenderness. Marinate it in 2 tablespoons soy sauce, minced garlic, and grated ginger for 15 to 30 minutes if you have the time. This helps infuse flavor and tenderize the meat.
Make the Sauce: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon sesame oil, 1 tablespoon honey, minced garlic, and grated ginger. Set this flavorful sauce aside for later use.
Sear the Beef: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated beef in a single layer and sear it without stirring for 2 to 3 minutes until nicely browned. Remove the beef from the pan and set it aside.
Cook the Vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the julienned carrots, sliced bell pepper, and broccoli florets. Stir-fry these vegetables for 3 to 5 minutes until they begin to soften but retain a crisp texture.
Add Snap Peas: Toss in the snap peas and continue stir-frying for an additional 2 to 3 minutes, allowing them to cook through while keeping their crunch.
Combine and Finish: Return the seared beef to the pan with the vegetables. Pour in the prepared sauce and toss everything together. Cook for another 1 to 2 minutes, letting the sauce thicken slightly and coat all the ingredients deliciously.
Garnish and Serve: Remove the stir fry from heat. Garnish with chopped green onions and sesame seeds if desired. Serve hot over steamed rice or enjoy it as is for a high-protein, veggie-packed meal.

Notes

For extra tenderness, marinate beef longer if time permits, up to 30 minutes.
You can substitute vegetables based on preference or availability — snap peas can be replaced with snow peas or green beans.
To lower the sodium content, use low-sodium soy sauce.
Skip the honey to reduce sugar; substitute with a sugar-free sweetener if required.
This stir fry cooks quickly, so have all ingredients prepped before starting to cook.
Serve with steamed jasmine, brown rice, or cauliflower rice for variety.