Beef & Vegetable Stir-Fry

Red meat once or twice a week provides iron, zinc, and creatine your body needs for muscle building.

Ingredients

• 6 oz sirloin steak, sliced thin against the grain
• 2 cups broccoli florets
• 1 cup snap peas
• 1 cup bok choy, roughly chopped

½ cup cooked brown rice

• Marinade/sauce: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1 tsp honey, 1 tsp ginger, 2 cloves garlic
• Sesame seeds and green onion to garnish

Directions

1. Marinate steak slices in 1 tbsp soy sauce + cornstarch for 10 minutes.

Mix remaining sauce ingredients in a small bowl.

1. Heat wok or large pan over very high heat. Add 1 tbsp oil.
2. Sear beef in a single layer, 1–2 minutes per side. Remove.
3. Add vegetables, stir-fry 4–5 minutes.

Return beef to pan, add sauce, toss 1–2 minutes.

1. Serve over brown rice. Top with sesame seeds and green onions.

Notes

Slice beef against the grain (perpendicular to the muscle fibers) and as thin as possible. Partially freezing the steak (30 min in the freezer) makes it much easier to slice thinly. High heat + quick cooking = tender beef.

Nutrition

Calories: 550 | Protein: 50g | Carbs: 28g | Fat: 24g | Fiber: 6g