Looking for a quick, wholesome dinner packed with flavor and nutrients? This Healthy Beef and Veggie Stir-Fry is the perfect solution for busy weeknights or meal prep sessions. Bursting with lean protein, vibrant vegetables, and a savory sauce, this dish is both satisfying and nourishing. It’s a great way to enjoy the taste of takeout without compromising on health.
Ingredients
For the Stir-Fry:
- 1 lb lean beef (sirloin or flank steak), thinly sliced against the grain
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, julienned
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp sesame oil or avocado oil
For the Sauce:
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp water
- ½ tsp chili flakes (optional, for heat)
Instructions
Step 1: Prep the Ingredients
Slice the beef thinly across the grain to ensure tenderness. Wash and chop all vegetables to similar sizes for even cooking.
Step 2: Make the Sauce
In a small bowl, whisk together soy sauce, rice vinegar, honey, cornstarch (if using), water, and chili flakes. Set aside.
Step 3: Sear the Beef
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beef and cook for 2-3 minutes until browned. Remove and set aside.
Step 4: Stir-Fry the Veggies
Add another tablespoon of oil to the pan. Toss in garlic and ginger, sauté for 30 seconds. Then add all vegetables and stir-fry for 4–5 minutes until just tender but still crisp.
Step 5: Combine and Simmer
Return the beef to the pan. Pour the sauce over the mixture. Stir everything together and let it simmer for 1–2 minutes until the sauce slightly thickens and coats the meat and veggies.
Step 6: Serve
Serve hot over brown rice, quinoa, or cauliflower rice for a low-carb option. Garnish with sesame seeds or green onions if desired.
Why This Stir-Fry Is Healthy
- Lean Protein: Using lean cuts of beef ensures you get high-quality protein without excess saturated fat.
- Colorful Veggies: Bell peppers, broccoli, and carrots are rich in vitamins A and C, fiber, and antioxidants.
- Low in Added Sugar: A touch of honey balances the sauce without overpowering sweetness.
- No Processed Ingredients: Whole foods and simple sauces keep this meal clean and natural.
FAQs
Can I use frozen vegetables instead of fresh?
Yes! Frozen stir-fry veggie blends work well when fresh produce is limited. Just be sure to cook off any excess moisture.
What cut of beef is best for stir-fry?
Flank steak or sirloin are ideal due to their tenderness and quick cooking time. Slice thinly across the grain for best results.
Can I make this recipe vegetarian?
Absolutely. Swap the beef for tofu or tempeh. Just press tofu beforehand to remove excess moisture, then sear until golden.
Is this recipe gluten-free?
It can be! Simply replace soy sauce with tamari or coconut aminos to make the dish gluten-free.
How can I meal prep this dish?
Make a big batch and portion it into containers with brown rice or quinoa. It stores well in the fridge for up to 4 days and reheats beautifully.
Conclusion
This Healthy Beef and Veggie Stir-Fry brings together bold flavors, colorful ingredients, and nutritious benefits in a dish that’s as quick to prepare as it is satisfying. It’s perfect for anyone looking to eat clean without sacrificing taste. Whether you’re cooking for your family, meal prepping for the week, or just craving something wholesome and hearty, this stir-fry is your go-to.
Try it tonight, and feel good about what’s on your plate.
