Asian Beef Stir-Fry

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients: cut broccoli into florets, trim snow peas, slice carrot thinly, and slice spring onions into rings; measure soy sauce, rice vinegar, and ginger.

   200 g broccoli, cut into small florets100 g snow peas (or green beans), trimmed1 medium (≈80 g) carrot, sliced thinly or julienned3 stalks (≈60 g) spring onions, finely sliced30 ml (2 tbsp) soy sauce (light or low-sodium)15 ml (1 tbsp) rice vinegar (or mild white wine vinegar)1 tsp (≈5 g) or 1/2 tsp ground ginger fresh ginger, grated
2. 2

   In a small bowl, mix the sauce from soy sauce, rice vinegar, sesame oil, honey/erythritol, and chili flakes; stir in ginger and set aside.

   30 ml (2 tbsp) soy sauce (light or low-sodium)15 ml (1 tbsp) rice vinegar (or mild white wine vinegar)5 ml (1 tsp) sesame oil5 ml (1 tsp) optional honey or erythritol blend (optional, for a touch of sweetness)1/2–1 tsp (to taste) chili flakes1 tsp (≈5 g) or 1/2 tsp ground ginger fresh ginger, grated
3. 3

   Heat a wok or large pan over high heat and let the cooking oil get very hot until it shimmers slightly.

   15 ml (1 tbsp) neutral cooking oil (e.g., canola oil)
4. 4

   Add the ground beef to the hot wok and sauté without too much stirring for 60–90 seconds, then break it up with a spatula and continue cooking until mostly cooked through and lightly browned (about 3–4 minutes). Season with a little salt and pepper.

   300 g lean ground beefto taste salt and freshly ground black pepper
5. 5

   Add the carrot slices and broccoli florets to the beef and stir-fry for 2 minutes, then add the snow peas and cook for another 1–2 minutes — the vegetables should remain crisp.

   1 medium (≈80 g) carrot, sliced thinly or julienned200 g broccoli, cut into small florets100 g snow peas (or green beans), trimmed
6. 6

   Pour the prepared sauce into the pan and toss everything together vigorously; if too dry, deglaze with 2–4 tbsp water or broth. Simmer over medium heat for 1–2 minutes until the sauce is slightly glossy and the vegetables are well-coated. Taste and adjust seasoning.

   30 ml (2 tbsp) soy sauce (light or low-sodium)15 ml (1 tbsp) rice vinegar (or mild white wine vinegar)5 ml (1 tsp) sesame oil5 ml (1 tsp) optional honey or erythritol blend (optional, for a touch of sweetness)1/2–1 tsp (to taste) chili flakes1 tsp (≈5 g) or 1/2 tsp ground ginger fresh ginger, grated30–60 ml (2–4 tbsp) if needed water or broth for deglazing
7. 7

   Fold in the spring onions and remove the pan from heat. Sprinkle with toasted sesame seeds and serve immediately.

   3 stalks (≈60 g) spring onions, finely sliced1 tbsp (≈9 g) toasted sesame seeds

Origin & History

Stir-fry dishes with ground meat and plenty of vegetables are a modern, practical interpretation of traditional Chinese stir-fry recipes. These quick stir-fries combine protein, vegetables, and bold flavors, spreading worldwide due to their simple preparation and high adaptability.