Stir Fry Vegetables and Beef

Looking to add more vegetables into a family-friendly meal? This recipe does the job. With a rainbow of colorful vegetables that are cooked until tender but not mushy, this stir-fry presents bright, crisp flavors that are wholesome and tasty. Use tofu or other meat substitutes for an appetizing vegetarian dish.

Yield

4 servings

Serving size

1/4 of recipe

Rating

3.26 of 5 (151 ratings)

Food groups

• Protein Foods: 1 ounces
• Vegetables: 1 cups

Ingredients

• 1/2 teaspoon ground ginger
• 1/8 teaspoon garlic powder
• 1 teaspoon low-sodium soy sauce
• 1/3 cup water
• 1 cup carrots (grated)
• 2 cups fresh mushrooms (sliced)
• 2 cups broccoli (chopped)
• 1 medium red or yellow bell pepper (sliced)
• 1 medium onion, chopped
• 2 tablespoons vegetable oil (or cooking oil of choice)
• 8 ounces sliced beef chuck roast

Directions

1. Wash hands with soap and water.
2. Mix spices, soy sauce, and water; set aside.
3. Wash vegetables.
4. Shred carrots and slice mushrooms.
5. Chop broccoli, peppers, and onions.
6. Heat oil in large frying pan and add meat when oil is hot; stir until brown.
7. Push meat to the side and in the middle of the pan add carrots, onions, and peppers.
8. Cook them for one minute.
9. Add mushrooms and broccoli.
10. Cook until they are tender.
11. Add liquid mixture and cook until bubbly.
12. Reduce heat, cover pan, and cook for two more minutes.
13. Serve over whole wheat pasta or brown rice.

Nutrition per serving

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Source

Recipe by: Texas Cooperative Extension Expanded Nutrition Program — The Texas A&M University System

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/stir-fry-vegetables-and-beef. Federal works are public domain in the United States.