Beef Stir-Fry with Vegetables

Nutrition · per serving

Steps

1. 1

   Pat the beef strips dry and place them in a medium bowl. Add soy sauce, rice vinegar, garlic, ginger, erythritol, vegetable oil, and pepper. Mix everything well so that the meat is evenly coated. Let it marinate for 8–10 minutes.

   300 g beef strips30 ml soy sauce (light)10 ml rice vinegar2 cloves (approx. 8 g) garlic, finely chopped10 g freshly grated ginger1 tsp (5 g) erythritol or sweetener (optional, low-carb)1 tbsp (15 ml) vegetable oil (canola or sunflower)to taste (approx. 1/4 tsp) freshly ground black pepper
2. 2

   While the meat is marinating, prepare the bell pepper, zucchini, and onion by cutting them into thin, even pieces; slice the green onion into rings and set aside.

   1 medium (approx. 150 g), sliced red bell pepper1 small (approx. 150 g), cut into half-moons 5 mm thick zucchini1 small (approx. 80 g), sliced thinly onion (yellow or red)1 stalk, sliced into thin rings green onions (for garnish)
3. 3

   Preheat a large skillet or wok over high heat. Add vegetable oil for frying to the hot pan.

   1 tbsp (15 ml) vegetable oil for frying
4. 4

   Add the marinated beef strips to the hot pan in batches, ensuring there is enough space for the meat to sear. Sear each batch for 1–2 minutes until browned on the outside and still slightly pink inside (or to desired doneness). Transfer the cooked beef to a plate.

   300 g beef strips
5. 5

   If needed, add another half tablespoon of oil to the pan over medium-high heat and first sauté the onion for 1–2 minutes until it becomes translucent.

   1 tbsp (15 ml) vegetable oil for frying1 small (approx. 80 g), sliced thinly onion (yellow or red)
6. 6

   Add the bell pepper and zucchini and stir-fry for 3–4 minutes until the vegetables are tender but still slightly browned. Sprinkle in chili flakes and salt and sauté briefly.

   1 medium (approx. 150 g), sliced red bell pepper1 small (approx. 150 g), cut into half-moons 5 mm thick zucchini1/4 tsp chili flakes (optional)to taste (approx. 1/4–1/2 tsp) salt
7. 7

   Return the pre-cooked beef to the pan, pour the remaining marinade from the bowl into the pan, and toss everything together over high heat for 1–2 minutes to slightly reduce the sauce. If the sauce is too dry, deglaze with 2–3 tbsp of water.

   300 g beef strips30 ml soy sauce (light)10 ml rice vinegar2 cloves (approx. 8 g) garlic, finely chopped10 g freshly grated ginger1 tsp (5 g) erythritol or sweetener (optional, low-carb)1 tbsp (15 ml) vegetable oil (canola or sunflower)2–3 tbsp (30–45 ml), as needed water for deglazing
8. 8

   Taste and adjust seasoning (salt/pepper) and remove the pan from the heat. Let the dish rest for 3–5 minutes before serving to allow the juices to settle.

   to taste (approx. 1/4–1/2 tsp) saltto taste (approx. 1/4 tsp) freshly ground black pepper
9. 9

   Serve the beef stir-fry with vegetables on plates and sprinkle with green onions. Serve immediately.

   1 stalk, sliced into thin rings green onions (for garnish)

Origin & History

Stir-fry dishes, where thinly sliced meat is quickly cooked at high heat with vegetables, are a practical everyday meal found in many cultures. This version combines Western stir-fry techniques with Asian-inspired flavors like soy sauce and ginger.