Quick Beef and Seasonal Vegetable Stir-fry
Tender strips of beef stir-fried with crisp seasonal cabbage, carrots, and leeks in a savory ginger-soy sauce. A fast and flavorful high-protein lunch.
Ingredients
- Beef300 g
- Carrots100 g
- Onion50 g
- Garlic10 g
- Sesame Oil5 ml
- Olive Oil10 ml
- Cabbage300 g
- Leek100 g
- Ginger5 g
- Soy Sauce20 ml
- Buckwheat50 g
Instructions
- 1Step 1
Thinly slice the beef against the grain. (3 minutes)
- 2Step 2
Shred the cabbage and julienne the carrots and leek. Mince the onion, garlic, and ginger. (8 minutes)
- 3Step 3
Cook the buckwheat according to package directions (usually boils in 10-12 minutes). (0 minutes - concurrent cooking)
- 4Step 4
Heat the olive oil in a large pan or wok over high heat. Add the beef and stir-fry until browned, about 3-4 minutes. Remove beef from the pan and set aside. (4 minutes)
- 5Step 5
Add the onion, leek, carrots, garlic, and ginger to the hot pan. Stir-fry for 3-4 minutes until slightly softened. (4 minutes)
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