Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fast, colourful midweek dinner.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 600 g beef strips
- 2 tbsp oil
- 300 g broccoli, in small florets
- 2 peppers, sliced
- 1 onion, sliced
- 3 garlic cloves
- thumb of ginger
- 3 tbsp soy sauce
- 1 tsp sesame oil
- Cauliflower rice, to serve
Method
- Chop everything before you start — a stir-fry moves fast.
- Heat half the oil in a wok over a very high heat and stir-fry the beef for 2–3 minutes, until browned. Remove to a plate.
- Add the remaining oil with the broccoli, peppers and onion and a splash of water. Stir-fry for 5 minutes, until just tender but still bright.
- Add the garlic and ginger for 1 minute.
- Return the beef with the soy sauce and sesame oil and toss for a minute. Taste before adding salt — the soy usually brings enough. Serve over cauliflower rice.
Swaps and tips
A bag of ready-cut stir-fry vegetables makes this a 15-minute dinner. Chicken, pork or prawns all work. Use tamari instead of soy sauce to keep it gluten-free.
Add carbs for the family (optional)
For the family, serve over brown rice or wholewheat noodles. Keep the on-plan version over cauliflower rice or extra stir-fried greens.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 34 g | 11 g | 5 g | 21 g | 375 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
