Lean Beef and Vegetable Stir-Fry with Brown Rice
A quick and delicious stir-fry featuring lean beef and a variety of crisp vegetables served over nutritious brown rice.
10 min
Prep
15 min
Cook
4
Serves
450
Calories
Macros · per serving
35g protein
50g carbs
12g fat
Ingredients
For 4 servings
- 2 cups brown rice
- 4 cups water
- 500 grams lean beef sirloin
- 4 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 tablespoon ginger
- 2 cups broccoli florets
- 1 bell pepper
- 1 carrot
- 2 green onion
Instructions
- 1
In a medium saucepan, combine brown rice and water. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until rice is tender.
- 2
Meanwhile, slice the lean beef sirloin into thin strips and mix with 2 tablespoons of soy sauce and cornstarch. Let it marinate briefly.
- 3
In a large wok or frying pan, heat vegetable oil over medium-high heat. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
- 4
Add the marinated beef strips to the wok and stir-fry for 3-4 minutes until browned. Remove and set aside.
- 5
Add broccoli florets, sliced bell pepper, and thinly sliced carrot to the same wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- 6
Return the beef to the wok with the vegetables, add remaining soy sauce, and mix well. Stir-fry for another 2 minutes.
- 7
Serve the stir-fry over cooked brown rice and garnish with sliced green onions.
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