Beef Stir-Fry with Vegetables and Rice
Elevate your weeknight dinner game with this vibrant Beef Stir-Fry with Vegetables and Rice, a quick and satisfying recipe bursting with flavor and wholesome ingredients. Tender strips of marinated beef sirloin are seared to perfection, then stir-fried alongside a colorful medley of crispy bell peppers, broccoli, carrots, and sugar snap peas, all enhanced by the bold flavors of garlic, ginger, soy sauce, and sesame oil. Serve this savory masterpiece over fluffy, perfectly steamed rice for a hearty and healthy meal the whole family will love. Ready in just 50 minutes and packed with protein and fresh vegetables, this one-pan stir-fry is a go-to recipe for busy nights. Perfect for fans of Asian-inspired cuisine, this dish offers a delightful balance of textures and flavors in every bite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams beef sirloin
- 60 ml soy sauce
- 15 grams cornstarch
- 45 ml vegetable oil
- 3 cloves garlic
- 15 grams ginger
- 2 medium bell pepper (mixed colors)
- 250 grams broccoli
- 2 medium carrots
- 100 grams sugar snap peas
- 15 ml sesame oil
- 300 grams rice
- 600 ml water
- 3 stalks green onions
- 5 grams salt
- 2 grams black pepper
Directions
Step 1
Slice the beef sirloin thinly against the grain and place into a mixing bowl.
Step 2
Add 30 ml of soy sauce and cornstarch to the beef, mix well to coat, and marinate for about 15 minutes.
Step 3
Rinse the rice under cold water until the water runs clear, then combine with 600 ml of water in a saucepan. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
Step 4
While the rice cooks, prepare the vegetables: mince the garlic, grate the ginger, slice the bell peppers, cut the broccoli into florets, thinly slice the carrots, and trim the sugar snap peas.
Step 5
Heat 30 ml of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry for 3-4 minutes until browned. Remove from the wok and set aside.
Step 6
Add the remaining 15 ml of vegetable oil to the wok, then add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Step 7
Add the bell peppers, broccoli, and carrots to the wok. Stir-fry for 4-5 minutes until the vegetables start to soften.
Step 8
Add the sugar snap peas and continue to stir-fry for an additional 2 minutes.
Step 9
Return the beef to the wok along with any juices. Add the remaining 30 ml of soy sauce, sesame oil, salt, and black pepper. Stir-fry everything together for 2-3 minutes until well combined and heated through.
Step 10
Slice the green onions and sprinkle them over the stir-fry just before serving.
Step 11
Fluff the cooked rice with a fork, then serve the beef stir-fry over the steamed rice.
Nutrition Facts
| Serving size | (2343.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2522.5 |
| Total Fat 132.0g | 0% |
| Saturated Fat 38.4g | 0% |
| Polyunsaturated Fat 32.0g | |
| Cholesterol 447.1mg | 0% |
| Sodium 5948.6mg | 0% |
| Total Carbohydrate 168.6g | 0% |
| Dietary Fiber 24.9g | 0% |
| Total Sugars 26.5g | |
| Protein 164.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 475.3mg | 0% |
| Iron 25.0mg | 0% |
| Potassium 4168.6mg | 0% |
Source of Calories