Cooking at Home - Stir Fry Vegetables and Beef

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Published Saturday, July 3, 2021

Makes: 4 servings

Cook Time: 30 minutes

Looking to add more vegetables into a family-friendly meal? This recipe does the job. With a rainbow of colorful vegetables that are cooked until tender but not mushy, this stir-fry presents bright, crisp flavors that are wholesome and tasty. Use tofu or other meat substitutes for an appetizing vegetarian dish.


  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 1/3 cup water
  • 1 cup carrot (sliced)
  • 2 cups broccoli
  • 1 bell pepper (chopped)
  • 1 onion (chopped)
  • 2 cups fresh mushrooms (sliced)
  • 2 tablespoons oil
  • 8 ounces sliced beef


  • Wash hands and any cooking surface.
  • Mix spices, soy sauce and water; set aside.
  • Wash vegetables. Slice carrots, broccoli and mushrooms. Chop onions and bell peppers.
  • Heat oil in large frying pan and add meat when oil is hot; stir until brown.
  • Push meat to the side and in the middle of the pan add carrots, onions and peppers. Cook them for one minute
  • Add mushrooms and broccoli. Cook until they are tender.
  • Add liquid mixture and cook until bubbly.
  • Reduce heat, cover pan and cook for two more minutes.
  • Serve over whole wheat pasta or brown rice.

Source: Texas Cooperative Extension, The Texas A&M University System, Expanded Nutrition Program

Nutrition Information

Serving Size: 1/4 of recipe (296g)



Total Calories


Total Fat

10 g

Saturated Fat

2 g


35 mg


143 mg


11 g

Dietary Fiber

3 g

Total Sugars

5 g

Added Sugars included

0 g


15 g

Vitamin D

0 mcg


48 mg


2 mg


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