Beef and Vegetable Stir-Fry

14 30 306
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Beef and Vegetable Stir-Fry
Health Highlights


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


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

2. 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.

3. 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. 

4. 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.



is a great source of protein and B12!


contain key vitamins and minerals important for good health and maintenance of the body!


Nutrition Facts

Per Portion

Calories 306
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 748 mg
Potassium 773 mg
Total Carbohydrate 14.7 g
Dietary Fiber 4.0 g
Sugars 4.8 g
Protein 23.4 g

Dietary servings

Per Portion

Meat 1.0
Vegetables 2.3

Energy sources


Meal Type(s)