High Protein Beef Stir-Fry with Vegetables Recipe

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Serving: 6 servings

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Ingredients

  • 12 ounces Top sirloin, trimmed of excess fat & thinly sliced against the grain 
  • 1 tablespoon Cornstarch
  • 1 tablespoon Soy sauce
  • 1 tablespoon Shaoxing wine 
  • 1/4 teaspoon White pepper
  • 1/2 Small head broccoli, cut into small bite-sized florets (~3.5 oz or ~1 cup florets)
  • 1 large Carrot, peeled as desired & sliced into 1/8-inch thick strips (~3.5 oz or ~1 cup sliced)
  • 1 small Red onion, thinly sliced (~3.5 oz or ~1.5 cups sliced)
  • 1/2 large red bell pepper, chopped into 1-inch pieces (~3.5 oz or ~1 cup sliced)
  • 3–4 Mushrooms (white button or cremini/baby bella), trimmed & thinly sliced (~4 oz or ~2 cups sliced)
  • 1/2 small Napa cabbage, chopped into 1-inch pieces (~4.5 oz or ~2 cups chopped)
  • Large handful of snow peas ends trimmed as desired (~2.5 oz or ~3/4 cup)
  • 4 teaspoons Grapeseed oil or high smoke point vegetable oil of choice
  • Kosher salt & white pepper to season
  • For serving, as desired: cooked white rice or grain of choice, thinly sliced green onions, toasted sesame seeds, etc.

For the stir-fry sauce:

  • 3/4 cup Beef stock
  • 1 tablespoon Cornstarch
  • 1 tablespoon Dark brown sugar (can sub regular brown sugar)
  • 2 tablespoons Oyster sauce
  • 1 tablespoon Soy sauce
  • 2 teaspoons Sesame oil, divided
  • 2 cloves Garlic, finely chopped or grated

Instructions

  1. Marinate the beef: Add thinly sliced top sirloin, cornstarch, soy sauce, & rice wine to a medium bowl—season with white pepper. Stir to combine, coating the beef thoroughly & evenly. Set aside to rest at room temperature while you prepare the rest of the ingredients. This is a great time to prepare all the stir fry vegetables, chop & slicing everything as indicated in the Ingredients List above. Thinly sliced top sirloin steak marinates in a gray-speckled ceramic bowl filled with cornstarch, soy sauce, and rice wine for a beef and veggie stir fry. A white rubber spatula rests inside the bowl for mixing, and the bowl sits atop a creamy white textured surface.
  2. Prepare the stir fry sauce: Add the beef stock cornstarch, dark brown sugar, oyster sauce, soy sauce, & 1 teaspoon of sesame oil to a small bowl or jar. Whisk or shake to combine well. Set aside. Add 1 teaspoon of sesame oil to a small saucepan over medium-high heat. Once hot, add the garlic & cook until fragrant & lightly browned, 30 seconds – 1 minute. Stir in the beef stock mixture & cook, occasionally stirring, until thickened, 4-5 minutes. Remove from the heat & set aside. Stir fry sauce sits inside a small blue Staub cast iron pot. The pot sits atop a braided hot pad that sits atop a creamy white textured surface. A wooden spoon is lifted from the pot to show some of the finished stir fry sauce for the beef vegetable stir fry.
  3. Stir fry the vegetables: As the stir fry sauce thickens, begin the stir fry. Add 1 teaspoon of the grapeseed oil to a wok or large skillet over medium-high heat. Once hot & shimmering, add the carrots & broccoli. Lightly season with a small pinch of salt & cook, stirring often, until vibrantly colored & softened slightly for 3-4 minutes. Transfer to a large plate or bowl & set aside. Add another 1 teaspoon of oil to the wok or skillet & return to medium-high heat. Once hot & shimmering, add the sliced red onion, bell pepper, mushrooms, cabbage, & snow peas. Lightly season with a small pinch of salt & cook, often stirring, until softened slightly, about 3 minutes. Transfer to the same large plate or bowl as the broccoli & carrots & set aside.
    Broccoli cut into bite-sized florets and carrots sliced into strips. Cook in a black Zwilling Madura Nonstick Skillet in oil. The skillet sits atop a creamy white textured surface.
  4. How to stir beef and vegetable fry: Stir the vegetables. Another batch of stir fry veggies, including red onion, red bell pepper, mushrooms, napa cabbage, and snow peas, cooked in oil in a Zwilling Madura Nonstick Skillet. The skillet sits atop a creamy white textured surface.
  5. Sear the beef & finish the stir fry: Add the remaining 2 teaspoons of oil to the wok or skillet & reduce the heat to medium. Once hot & shimmering, add the marinated beef from Step 1. Shake the pan to separate the slices of beef for even browning. Cook, tossing & stirring occasionally, just until browned. While stirring, pour the prepastir-fry fry sauce from Step 2 into the skillet. Add stir-fried dried vegetables back into the skillet. Cook 1-2 minutes longer, tossing & stirring frequently to bring the beef and vegetable stir fry together. Remove from the heat.
  6. Serve immediately, spooning the beef and vegetable stir fry over rice or grain of choice. Finish with thinly sliced green onions & toasted sesame seeds as desired. Enjoy!

Nutriotion Facts

Calories: 291 kcal

Total Fat: 10.4g 13%

Saturated: Fat 2g

Trans Fat: 0g

Cholesterol: 50.3mg 17%

Sodium: 980.3mg 43%

Total Carbohydrate: 24.4g 9%

Dietary Fiber: 5.3g 19%

Sugars: 11g

Protein: 25.1g 50%

Vitamin A: 194µg 22%

Vitamin C: 83.2mg 92%

Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Beef Stir-Fry with Vegetables

This beef and vegetable stir fry is best enjoyed fresh, immediately after cooking. Leftovers will keep, stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, just until warmed through.

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