By Vigneshwaran S
Prepare the vegetables by slicing the bell pepper into thin strips and the carrot into matchstick-sized pieces. Mince the garlic clove and grate the ginger.
Heat 1 tablespoon of cooking oil in a large pan or wok over medium-high heat.
Add the garlic and ginger to the pan and sauté for about 30 seconds until fragrant.
Add the beef strips to the pan. Stir-fry them until they are browned and cooked through, about 3-4 minutes. Remove the beef from the pan and set aside.
In the same pan, add the broccoli florets, sliced bell pepper, and carrot strips. Stir-fry the vegetables for about 5 minutes, or until they are tender-crisp, adding 2 tablespoons of water if needed to help steam them slightly.
Return the beef to the pan with the vegetables. Add 1 tablespoon of sesame oil and 1 tablespoon of soy sauce. Stir well to combine.
Season the stir-fry with salt and pepper to taste. Stir everything together and cook for another 2 minutes to heat through.
Serve the beef and vegetable stir-fry over the cooked brown rice, dividing evenly between plates.
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This Stir-Fry Dinner Asian Healthy recipe is ready in 30 minutes and features lean beef strips (sirloin), cooked brown rice, broccoli florets and other delicious ingredients. Contains 435 calories total.
Prepare the vegetables by slicing the bell pepper into thin strips and the carrot into matchstick-sized pieces. Mince the garlic clove and grate the ginger.
Heat 1 tablespoon of cooking oil in a large pan or wok over medium-high heat.
Add the garlic and ginger to the pan and sauté for about 30 seconds until fragrant.
Add the beef strips to the pan. Stir-fry them until they are browned and cooked through, about 3-4 minutes. Remove the beef from the pan and set aside.
In the same pan, add the broccoli florets, sliced bell pepper, and carrot strips. Stir-fry the vegetables for about 5 minutes, or until they are tender-crisp, adding 2 tablespoons of water if needed to help steam them slightly.
Return the beef to the pan with the vegetables. Add 1 tablespoon of sesame oil and 1 tablespoon of soy sauce. Stir well to combine.
Season the stir-fry with salt and pepper to taste. Stir everything together and cook for another 2 minutes to heat through.
Serve the beef and vegetable stir-fry over the cooked brown rice, dividing evenly between plates.
Calories per Serving: 435
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