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Beef and Vegetable Stir-fry with Pasta

Beef and Vegetable Stir-fry with Pasta

Ingredients (Serves 2)

Beef steak (sirloin or flank)250 g
Pasta (dry)80 g
Broccoli florets150 g
Carrots100 g
Bell peppers (any color)100 g
Onion50 g
Soy sauce (dairy-free)20 ml
Rice vinegar10 ml
Ginger (fresh, grated)5 g
Garlic (minced)10 g
Cornstarch5 g
Water30 ml
Olive oil15 ml
Salt0.5 g
Black pepper0.5 g

Instructions

1
Cook pasta according to package directions. Drain and set aside.
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.
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.
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.
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.
6
Add the cooked pasta to the pan and toss to combine everything evenly. Serve hot.
Beef and Vegetable Stir-fry with Pasta
Featured Recipe
Dinner
35 min
Medium
High Protein
High Protein

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.

35 min
2 servings
MEDIUM
Dinner
35 min
Medium
High Protein
Nutrition Facts
710
Calories
72g
Protein
53g
Carbs
25g
Fat
🎉
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Ingredients

Servings:
2
Main Ingredients3
  • Beef steak (sirloin or flank)250 g
  • Pasta (dry)80 g
  • Rice vinegar10 ml
Vegetables & Herbs5
  • Broccoli florets150 g
  • Carrots100 g
  • Bell peppers (any color)100 g
  • Onion50 g
  • Garlic (minced)10 g
Pantry Staples5
  • Bell peppers (any color)100 g
  • Rice vinegar10 ml
  • Olive oil15 ml
  • Salt0.5 g
  • Black pepper0.5 g
Additional Items4
  • Soy sauce (dairy-free)20 ml
  • Ginger (fresh, grated)5 g
  • Cornstarch5 g
  • Water30 ml

Instructions

  1. 1
    Step 1

    Cook pasta according to package directions. Drain and set aside.

  2. 2
    Step 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.

  3. 3
    Step 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.

  4. 4
    Step 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.

  5. 5
    Step 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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