Lean Beef Stir-Fry with Brown Rice and Mixed Vegetables
Tender lean beef strips stir-fried with broccoli, snap peas, and carrots over fluffy brown rice, finished with a light soy-ginger sauce
Lean Beef Stir-Fry with Brown Rice and Mixed Vegetables is a dinner recipe ready in about 30 minutes. Each serving has approximately 549 kcal, 41g protein, 54g carbs, 18g fat. It fits a high-protein diet.
Slice beef sirloin thinly against the grain and set aside
Prepare all vegetables: cut broccoli into florets, slice carrots into thin strips, trim snap peas
Mince garlic and grate fresh ginger
Mix cornstarch with water to create a slurry for the sauce
Heat vegetable oil in a large wok or skillet over high heat
Add beef and stir-fry for 3-4 minutes until cooked through, remove and set aside
Add a bit more oil if needed, then add garlic and ginger, stir for 30 seconds
Add broccoli and carrot strips, stir-fry for 3 minutes
Add snap peas and continue cooking for 2 minutes until vegetables are tender-crisp
Return beef to the pan
Pour in soy sauce and sesame oil, add the cornstarch slurry
Toss everything together for 1-2 minutes until sauce thickens
Season with salt and black pepper to taste
Serve over cooked brown rice