Nutrition >> Beef stir-fry with vegetables

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Beef Stir-Fry with Vegetables

Dinner
  • DF | NF| GF
  • Serves 4
Beef Stir-Fry with Vegetables
  • 320 kcals/serving
  • 25g Protein
  • 20g Fat
  • 10g Carb
Beef Stir-Fry with Vegetables
Beef Stir-Fry with Vegetables
Dinner
  • 320kcal
  • 25g Protein
  • 20g Fat
  • 10g Carb

Beef Stir-Fry with Vegetables

  • DF | NF| GF
  • Serves 4

Ingredients

400g beef strips

1 onion, sliced

1 red pepper, sliced

1 green pepper, sliced

200g sugar snap peas

3 tbsp soy sauce (gluten free if needed)

1 tbsp oyster sauce

2 cloves garlic, minced

1 tsp ginger, grated

2 tbsp vegetable oil

Cooked rice or noodles for serving

Method

Step 1

Heat vegetable oil in a wok or large frying pan over high heat.

Step 2

Add beef strips and stir fry for 2-3 minutes until browned. Remove from the wok and set aside.

Step 3

In the same wok, add more oil if needed. Sauté garlic and ginger until fragrant.

Step 4

Add sliced onion and peppers. Stir Fry for 2-3 minutes.

Step 5

Add sugar snap peas and cooked beef strips back to the wok.

Step 6

Stir in soy sauce and oyster sauce. Cook for another 2-3 minutes until the vegetables are tender.

Step 7

Serve hot over cooked rice or noodles.