Beef and Vegetable Stir-Fry

Name: Beef and Vegetable Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400 g Beef sirloin, thinly sliced; 200 g (about 1 small head) Broccoli florets; 1 large (150 g) Red bell pepper; 1 medium (100 g) Carrot; 100 g Sugar snap peas; 3 cloves (12 g) Garlic; 1 thumb (15 g) Fresh ginger; 2 (30 g) Spring onions; 3 tbsp (45 g) Light soy sauce; 1 tbsp (20 g) Oyster sauce; 1 tbsp (10 g) Cornstarch; 2 tsp (10 g) Toasted sesame oil; 2 tsp (10 g) Rice vinegar; 1 tsp (5 g) Sugar; 1 tbsp (15 g) Vegetable oil

A fast, high-protein stir-fry: strips of beef seared in a screaming-hot wok with broccoli, peppers and snap peas, all coated in a glossy soy, oyster and ginger sauce. On the table in half an hour and tastier than takeout.

560kcal⏱ 30′total50gProtein31gCarbs25gFat

Method

Slice the beef thinly against the grain. Toss with 1 tbsp of the soy sauce and the cornstarch, then leave to marinate for 15 minutes.
Prep the vegetables: break the broccoli into florets, slice the pepper into strips, cut the carrot into batons and trim the snap peas. Mince the garlic and ginger and slice the spring onions.
Mix the sauce: combine the remaining soy sauce, oyster sauce, rice vinegar, sugar and a splash of water.
Heat the wok over high heat with the vegetable oil. Sear the beef in a single layer for 1-2 minutes until browned, then lift it out.
Add the carrot and broccoli to the hot wok and stir-fry for 3 minutes, then add the pepper and snap peas and cook for 2 minutes more.
Stir in the garlic and ginger and toss for 30 seconds until fragrant.
Return the beef, pour in the sauce and toss everything for 1-2 minutes until glossy and coating the ingredients.
Finish with the sesame oil and spring onions. Serve straight away, on its own or with steamed rice.

Make it yours

Adapt it to your macros.

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