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Marinated beef vegetable stir fry in a skillet ready to serve.
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Healthy Marinated Beef Stir Fry

A quick and easy weeknight meal that is on the table in less than 20 minutes. This Marinated Beef Stir Fry is packed full of flavour and healthy veg.
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 435kcal
Author Slow The Cook Down

Ingredients

For the Marinated Beef

  • ¼ cup tamari sauce or soy sauce (60ml)
  • ¼ cup rice vinegar (60ml)
  • 2 tbsp oyster sauce
  • 1 tbsp tomato puree
  • 3 tablespoons brown sugar
  • 1 pinch chilli flakes (more if you like things spicy)
  • 2 garlic cloves finely diced
  • 1 inch fresh ginger finely diced
  • 1 pinch black pepper
  • 9 ounces steak (I used a thin frying steak)

Stir fry rainbow vegetables

  • 1 white onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 carrot
  • 1 small head of broccoli

Optional Garnish

  • sliced green onion

Instructions

  • Combine all of the marinade ingredients in a bowl.  Slice the steak into strips and add to the bowl ensuring that it is all coated. Cover and pop in the fridge while you prep the vegetables.
  • Cut all of the vegetables into even strips (julienne) ready for stir frying.
  • Heat a tablespoon of oil in the wok (or skillet) on the highest heat.  Let the oil get super hot.
  • Add the onions to the wok for a minute or two to soften, keep moving them around in the wok as they cook.  Add in the beef along with all of the marinade , and cook for a couple of minutes, again, keep stirring.
  • Once the beef has coloured, stir in the vegetables and cook for 3 minutes until they have softened, but still crunchy
  • Garnish with spring onions and some chilli slices. Serve immediately with rice or noodles

Notes

  • Place the steak in the freezer for 5 to 10 minutes before slicing it. This will make it easier to cut even strips.
  • Cut all of your veggies before you start cooking. Stir fries cook quickly, so have everything ready to use when you turn on the heat.
  • Your wok or skillet should be as hot as it can be.
  • Use a neutral high heat cooking oil like avocado, canola or vegetable. Olive oil should be avoided.

Nutrition

Calories: 435kcal | Carbohydrates: 43g | Protein: 34g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 92mg | Sodium: 2242mg | Potassium: 1191mg | Fiber: 6g | Sugar: 26g | Vitamin A: 7506IU | Vitamin C: 239mg | Calcium: 127mg | Iron: 4mg