Lean Beef & Spring Vegetable Stir-fry with Buckwheat
A vibrant and hearty stir-fry featuring tender strips of lean beef and crisp spring vegetables like asparagus, bell peppers, and carrots, tossed in a savory sauce and served over a bed of traditional Slovenian buckwheat.
Ingredients
- Beef175 g
- Bell Pepper75 g
- Carrot50 g
- Onion25 g
- Garlic1 clove
- Bell Pepper75 g
- Olive Oil5 ml
- Salt0.5 g
- Black Pepper0.3 g
- Buckwheat Groats40 g
- Asparagus100 g
- Soy Sauce7.5 ml
- Ginger5 g
Instructions
- 1Step 1
Step 1: Cook buckwheat according to package instructions (usually 1 part buckwheat to 2 parts water/broth), about 10-12 minutes, then set aside.
- 2Step 2
Step 2: Slice beef into thin strips. Chop asparagus into 1-inch pieces. Slice bell pepper and carrot into thin strips. Mince onion, garlic, and ginger.
- 3Step 3
Step 3: Heat olive oil in a large skillet or wok over medium-high heat. Add beef strips and stir-fry for 3-4 minutes until browned. Remove beef and set aside.
- 4Step 4
Step 4: Add onion, garlic, and ginger to the skillet. Stir-fry for 1 minute until fragrant. Add asparagus, bell pepper, and carrot. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- 5Step 5
Step 5: Return beef to the skillet. Add soy sauce, salt, and pepper. Toss to combine and cook for another minute. Serve the stir-fry immediately over the cooked buckwheat.
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