🥩 Beef & Vegetable Stir-Fry
Serves: 4
Prep: 15 minutes
Cook: 15 minutes
Ingredients
- 450 g lean beef (sirloin or beef strips), thinly sliced
- 1 tbsp olive or avocado oil
- 1 medium bell pepper, sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 small zucchini, sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar or lemon juice
- 1 tsp sesame oil (optional)
- ¼ tsp black pepper
- 1–2 tbsp water as needed
- Optional: chili flakes or fresh green chili
Instructions
- Prepare the beef: Pat the beef dry and slice it thinly against the grain.
- Cook the beef: Heat the oil in a large wok or skillet over medium-high heat. Add beef and stir-fry for about 3–4 minutes, until browned and cooked through. Remove and set aside.
- Cook the vegetables: Add broccoli, cauliflower, bell pepper, zucchini and mushrooms. Stir-fry for 5–7 minutes until crisp-tender.
- Add aromatics: Stir in garlic and ginger and cook for about 30 seconds.
- Make the sauce: Mix soy sauce, vinegar/lemon juice, sesame oil and black pepper.
- Combine: Return beef to the pan and pour in the sauce. Toss everything together for 1–2 minutes. Add a little water if needed.
- Serve: Enjoy on its own or with a small portion of brown rice, quinoa, or cauliflower rice.
For better blood-sugar control
- Choose lean beef and plenty of non-starchy vegetables.
- Avoid sweet chili sauce, honey, brown sugar, or regular sugary stir-fry sauces.
- If eating rice, keep the portion modest and pair it with the beef and vegetables rather than having a large serving.
- Check your individual glucose response, since carbohydrate tolerance varies from person to person.
Approximate per serving without rice: ~350–400 calories, 30–35 g protein, and relatively low carbohydrate. Exact values depend on the beef cut and vegetables used.