Beef and Vegetable Stir-fry with Pasta
Lean beef strips quickly stir-fried with colorful vegetables and tossed with pasta in a savory ginger-garlic sauce. A hearty and satisfying dairy-free meal.
Ingredients
- Beef steak (sirloin or flank)250 g
- Pasta (dry)80 g
- Rice vinegar10 ml
- Broccoli florets150 g
- Carrots100 g
- Bell peppers (any color)100 g
- Onion50 g
- Garlic (minced)10 g
- Bell peppers (any color)100 g
- Rice vinegar10 ml
- Olive oil15 ml
- Salt0.5 g
- Black pepper0.5 g
- Soy sauce (dairy-free)20 ml
- Ginger (fresh, grated)5 g
- Cornstarch5 g
- Water30 ml
Instructions
- 1Step 1
Cook pasta according to package directions. Drain and set aside.
- 2Step 2
Thinly slice beef against the grain. In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, minced garlic, cornstarch, and water to make the sauce.
- 3Step 3
Heat half of the olive oil in a large pan or wok over high heat. Add beef in a single layer (cook in batches if necessary to avoid crowding) and stir-fry for 2-3 minutes until browned. Remove beef from the pan and set aside.
- 4Step 4
Add the remaining olive oil to the pan. Add chopped broccoli, carrots, bell peppers, and onion. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- 5Step 5
Return beef to the pan. Stir the sauce mixture again and pour it over the beef and vegetables. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
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