Beef and Vegetable Stir-Fry

Beef and Vegetable Stir-Fry

Health Rating
Prep Cook Ready in Servings
15 min 15 min 30 min 4


350 gm Beef, flank (thinly sliced against the grain)
1 head Broccoli (Stems trimmed, florets cut into bite sized pieces)
2 medium Carrots (thinly sliced)
1 1/2 tsp Cornstarch
3 clove(s) Garlic (minced)
2 tsp minced Ginger root
2 stalk(s) Green onion, scallion, ramp (thinly sliced)
1 tbsp Hoisin sauce, ready-to-serve
1/2 tsp Hot pepper (chili) flakes
1 tbsp Rice vinegar
2 tsp Sesame oil
8 mushroom(s) Shiitake mushrooms, raw (sliced and steamed)
1/4 cup Soy sauce, low sodium
2 tbsp Sunflower oil


In a bowl, combine the soy sauce, vinegar, hoisin, ginger, garlic sesame oil, cornstarch, chili flakes, and green onions. Set aside.

In a wok or skillet, heat 1 tablespoon of sunflower oil. Add the beef strips and garlic; cook, stirring constantly, until browned. Remove to a plate and set aside.

Add the remaining oil to the wok or skillet and add the carrots. Cook, stirring constantly, for about 4 minutes, or until it begins to become tender-crisp. Add the broccoli and mushrooms, cook, stirring constantly for another 2 minutes. 

Add the beef back to the pan along with the sauce mixture. Cook, stirring, until the sauce is thickened and beef is done as desired.

Nutrition Facts

Per Portion

Calories 315  
Calories from fat 162  
Calories from saturated fat 40  
Total Fat 18.0  g
Saturated Fat 4.4  g
Trans Fat 0.3  g
Polyunsaturated Fat 3.4  g
Monounsaturated Fat 8.9  g
Cholesterol 42  mg
Sodium 728  mg
Potassium 771  mg
Total Carbohydrate 15.4  g
Dietary Fiber 3.7  g
Sugars 5.0  g
Protein 22.9  g

Dietary servings

Per Portion

Meat 1.0
Vegetables 2.3

Energy sources

Pygal 20% 430.621505797 123.323465131 51% 405.90388353 278.839437725 29% 310.475450782 141.461233148 20% 51% 29% Carbohydrates Fat Protein
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