Stir Fry Vegetables and Beef

Looking to add more vegetables into a family-friendly meal? This recipe does the job. With a rainbow of colorful vegetables that are cooked until tender but not mushy, this stir-fry presents bright, crisp flavors that are wholesome and tasty. Use tofu or other meat substitutes for an appetizing vegetarian dish.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 4
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $3.00/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sodium
• Low-Carb

Tags

• stir-fry
• quick
• healthy
• savory
• comfort food

Ingredients

• 0.5 teaspoon ground ginger
• 0.125 teaspoon garlic powder
• 1 teaspoon soy sauce (low-sodium)
• 0.33 cup water
• 1 cup carrots (grated)
• 2 cup mushrooms (fresh, sliced)
• 2 cup broccoli (chopped)
• 1 bell pepper (medium, red or yellow, sliced)
• 1 onion (medium, chopped)
• 2 tablespoon vegetable oil
• 8 ounce beef chuck roast (sliced)

Instructions

1. Mix ground ginger, garlic powder, soy sauce, and water; set aside.
2. Wash vegetables.
3. Shred carrots and slice mushrooms.
4. Chop broccoli, bell pepper, and onion.
5. Heat vegetable oil in large frying pan and add beef chuck roast when oil is hot; stir until brown.
6. Push beef chuck roast to the side and in the middle of the pan add carrots, onion, and bell pepper.
7. Cook them for one minute.
8. Add mushrooms and broccoli.
9. Cook until they are tender.
10. Add liquid mixture (ground ginger, garlic powder, soy sauce, water) and cook until bubbly.
11. Reduce heat, cover pan, and cook for two more minutes.
12. Serve over whole wheat pasta or brown rice.

Nutrition (per serving)

• Calories: 220
• Protein: 13.6 g
• Carbohydrates: 12.7 g
• Fat: 13.1 g
• Fiber: 3.3 g
• Sodium: 113 mg
• Saturated Fat: 3.3 g
• Sugar: 5.5 g
• Cholesterol: 37 mg