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Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe

Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe Delight

Enjoy a vibrant Heavy-on-the-Veggies Beef and Vegetable Stir Fry, perfect for a quick and nutritious weeknight dinner, customizable for any dietary preference.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Marinade
  • 1 pound Top Sirloin Steak Slice against the grain for optimal tenderness.
  • 1 tablespoon Cornstarch Essential for marinating.
  • 2 tablespoons Soy Sauce Substitute with liquid aminos for gluten-free.
  • 1 tablespoon Shaoxing Wine Omit for non-alcoholic version.
  • 1 teaspoon White Pepper Black pepper can be used as a substitute.
For the Vegetables
  • 2 medium Carrots Cut thinly.
  • 2 cups Broccoli Long stem pieces can be included.
  • 1 medium Red Onion Substitute with yellow or white onion if preferred.
  • 1 medium Bell Pepper Any color can be chosen.
  • 1 cup Mushrooms Use shiitake or button mushrooms.
  • 2 cups Napa Cabbage Replace with bok choy if unavailable.
  • 1 cup Snow Peas Can swap for snap peas.
For the Sauce
  • 1 cup Beef Stock Vegetable broth for vegetarian version.
  • 2 tablespoons Dark Brown Sugar Honey or coconut sugar can be substituted.
  • 2 tablespoons Oyster Sauce Use vegetarian oyster sauce for plant-based diets.
  • 1 tablespoon Sesame Oil Opt for toasted sesame oil for intense flavor.

Equipment

  • Wok or large skillet
  • mixing bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Marinate the beef by slicing the top sirloin steak against the grain into thin strips. In a bowl, combine the beef with cornstarch, soy sauce, Shaoxing wine, and white pepper. Mix well and marinate for 15 minutes.
  2. Prepare the sauce by whisking together beef stock, cornstarch, dark brown sugar, oyster sauce, soy sauce, and sesame oil in a separate bowl. Set aside.
  3. Sauté the first batch of vegetables by heating a wok over medium-high heat and adding grapeseed oil. Add carrots and broccoli, stir-frying for 3-4 minutes.
  4. Sauté the second batch by adding more grapeseed oil if necessary and stir-frying red onion, bell pepper, mushrooms, napa cabbage, and snow peas for 3 minutes.
  5. Cook the beef by adding remaining oil to the wok and searing marinated beef strips for 2-3 minutes until browned and no longer pink.
  6. Combine all ingredients by pouring the sauce over the beef and simmering for 1-2 minutes. Add sautéed vegetables and toss everything together.
  7. Serve the stir-fry in bowls, garnishing with sliced green onions and sesame seeds. Enjoy over steamed rice, quinoa or in lettuce cups.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 15000IUVitamin C: 80mgCalcium: 80mgIron: 3mg

Notes

For optimal texture, cook tougher vegetables first, and avoid overcrowding the pan for a perfect sear.

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