When You Need a Quick High Protein Beef Stir Fry on a Busy Night

There are evenings when the clock seems to sprint ahead, and suddenly, you’re staring at the fridge wondering what to cook. That’s exactly how this stir fry came to be my go-to. I remember one night, distracted by a half-started book and a phone buzzing somewhere nearby, I tossed together lean beef strips with a handful of colorful veggies. The sizzle when the beef hit the pan was comforting—like a small victory in a chaotic day. The aroma of garlic and ginger filled the kitchen, pulling me back from my scattered thoughts. I wasn’t aiming for perfection, just something nourishing that didn’t demand too much attention. Somewhere between stirring and tasting, I realized this isn’t just quick—it’s satisfying in a way that makes you want to linger at the table a little longer.

• It’s a balanced meal with protein and veggies all in one pan, so less cleanup later.
• The sauce is flavorful without overpowering, but it’s simple—and that’s kind of the point.
• Cooking time is short enough to whip it up on a weeknight, even if you’re not fully focused.
• The beef stays tender, and the veggies keep a nice crunch, which makes every bite interesting.

If you’re worried about missing out on flavor because it’s quick, don’t be. This stir fry manages to feel fresh and satisfying without any fuss.

High Protein Beef Stir Fry

Print Recipe

A quick and nutritious high protein beef stir fry packed with tender beef strips and crisp vegetables, perfect for a healthy and satisfying meal.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4

Ingredients

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1 pound (450 grams) lean beef sirloin, thinly sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium carrot, julienned
1 cup broccoli florets
1 medium onion, thinly sliced
1/4 cup low sodium beef broth
1 tablespoon sesame oil
2 green onions, chopped
1 tablespoon toasted sesame seeds

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Instructions

In a medium bowl, combine the sliced beef, soy sauce, oyster sauce, and cornstarch. Mix well and let marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated beef to the skillet and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the minced garlic and ginger, stir-fry for 30 seconds until fragrant.
Add the sliced onion, red bell pepper, green bell pepper, carrot, and broccoli florets. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Return the cooked beef to the skillet with the vegetables.
Pour in the beef broth and stir to combine. Cook for an additional 2 minutes to heat through and allow the sauce to slightly thicken.
Drizzle the sesame oil over the stir fry and toss to coat evenly.
Remove from heat and garnish with chopped green onions and toasted sesame seeds.
Serve immediately with steamed rice or your choice of side.

When you’re ready to cook, a sturdy skillet or a wok works best here. I usually start heating the pan while I prep the beef and veggies, which saves a few minutes. Serving it with steamed rice or even noodles is a no-brainer, but sometimes I just eat it straight from the pan—no judgment. If you want to switch things up, try swapping broccoli for snap peas or adding a sprinkle of chili flakes for a bit of heat. I haven’t tested all variations, but a splash of lime juice at the end might brighten it up nicely. Feel free to play around with the veggies you have on hand; this stir fry is pretty forgiving.

FAQ

Can I use a different cut of beef? Yes, just make sure it’s thinly sliced so it cooks quickly and stays tender.

Is it okay to prepare this ahead of time? You can marinate the beef in advance, but stir-frying fresh vegetables last-minute is best for texture.

What if I don’t have oyster sauce? A bit more soy sauce or a splash of hoisin can work as a substitute, though the flavor will change slightly.

Can I double the recipe? It’s possible, but you might want to cook in batches to avoid overcrowding the pan.

Give this a try next time you want a quick, nourishing meal that doesn’t feel rushed. It’s a simple pleasure that fits neatly into busy days.