Beef Stir Fry
As you can see, beef stir fry is easy to prepare, and it is very quick to cook. The first step is to prepare the sauce. You will need a small bowl to mix together the ingredients, including the beef and vegetables. Once you have prepared the vegetables, you should heat a large skillet over a medium heat, oil it, and then add the beef. Once the beef has warmed up, you can begin slicing and adding the vegetables.
Print
Servings: 4 servings
Calories: 2879kcal
Add to Collection
Ingredients
- 1-2 tbsp vegetable oil
- 2 cup Smoked meat shredded or cubed (or other cooked protein)
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1 small onion finely diced
- 1 carrot finely diced
- 1/2 red pepper minced
- 1 cup broccoli florets cooked
- 1 cup kale finely chopped
- 2 eggs lightly beaten with a fork
- 3 cups white rice
- 1 tbsp toasted sesame oil
- 3 tbsp low sodium soy sauce or regular
- 2 tbsp hoisin sauce can also use teriyaki
- 2 tbsp scallions minced (for garnish)
Instructions
- Start by heating a wok pan. Don’t worry if you don’t have one, I used a regular non-stick pan and it was perfect.
- Warm vegetable oil, about 1-2 tablespoons at medium-high heat. Add beef and sauté until crisped.
- Fish the beef out of the pan, and reduce heat to medium. Add the garlic and ginger and stir fry for about 30 seconds. Add the remaining vegetables to the pan and cook till softened, about 7-10 minutes. Add the beef back into the pan.
- Make a space in the middle of the pan for the eggs. Stir until cooked and mix with the vegetables and beef.
- Add the rice and the sauce ingredients (soy sauce, sesame oil and hoisin) and increase heat until all ingredients heated. Top with scallions and serve.
Video
Notes
As with all beef stir fry recipes, you can choose from a wide range of cuts to suit your taste. The most popular cuts include flank steak, sirloin, rump, and skirt steak. A skirt steak is a long, thin cut from the belly of the cow, and is loaded with beef flavour. The rump can be sliced thinly, or you can use a traditional Chinese pan.
Nutrition
Serving: 4servings | Calories: 2879kcal | Carbohydrates: 498g | Protein: 126g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 520mg | Sodium: 2726mg | Potassium: 3178mg | Fiber: 16g | Sugar: 23g | Vitamin A: 20003IU | Vitamin C: 258mg | Calcium: 452mg | Iron: 11mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.