Description
This high-protein Beef Stir Fry with Vegetables is a nutrient-dense, quick, and flavorful dish made with lean steak and crisp garden produce in a savory glaze of soy sauce, honey, and ginger. Perfect for busy weeknights and packed with Asian-inspired flavor.
Ingredients
Beef (Flank, Sirloin, or Ribeye) – 1 lb (450g)
Soy Sauce – 2 tablespoons
Hoisin Sauce – 1 tablespoon
Sesame Oil – 1 tablespoon
Honey – 1 tablespoon
Garlic Cloves – 2 units
Fresh Ginger – 1 teaspoon
Carrots – 2 medium, julienned
Snap Peas – 1 cup
Bell Peppers – 2 medium, sliced
Vegetable Oil – 2 tablespoons
Salt and Pepper
Instructions
Slice the beef thinly against the grain into 1-inch strips and season with salt and pepper.
In a small bowl, mix soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger.
Heat a wok or skillet over high heat and add 1 tablespoon of vegetable oil.
Sear the beef for 2-3 minutes until browned and nearly cooked through. Transfer to a plate.
Add the remaining vegetable oil to the pan and stir-fry the carrots for 1 minute, then add snap peas and bell peppers. Cook for 2-3 minutes until crisp-tender.
Return the beef to the pan and pour in the sauce. Stir-fry for 2 minutes until everything is well-coated and the beef is fully cooked.
Remove from heat and serve immediately.
Notes
Slice the beef against the grain for a tender bite.
Use low-sodium soy sauce to reduce salt content.
Ensure the hoisin sauce is alcohol-free if needed.
For a gluten-free version, use Tamari instead of soy sauce.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Healthy Quick Meals | Easy Clean Eating Recipes
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg