Beef and Vegetables Stir Fry is a recipe for a one-pot meal that is loaded with vegetables of multiple colors.

Beef and Vegetables Stir Fry is a recipe for a one-pot meal that is loaded with vegetables of multiple colors. So good for us!

Health Benefits Of Stir Frying Technique

Stir frying is a very quick way of preparing a dish. It doesn’t take more than 10-15 minutes after you prepped your veggies. Here is another stir fry recipe for you to try. Also, exposing vegetables to heat for only a short period of time preserves most of the vitamins. Most of the time spent on this dish is prepping the vegetables. You might choose to buy your vegetables already cut, but I don’t recommend it. Many vitamins react with either light or air, or both. So the longer the vegetables sit around (peeled and cut) in the  air and light the less nutritious they become. So when you buy commercially pre-cut vegetables you pay more for less nutrient food. It’s OK to cut them ahead of time, as long as you cover with Saran wrap and keep in the fridge for a couple of hours.

The only vegetables that actually get better with air exposure are the onion family members: garlic, onions, leeks, shallots. They contain alliin which gets converted into allicin, a very potent anti-inflammatory, anti-microbial, antioxidant, anti-thrombotic compound, that also exhibits heart protective and blood-pressure reducing qualities. Pretty impressive! Garlic is the richest source of allicin.

Beef and Vegetables Stir Fry


7 cups rolled oats, gluten-free
2 cups of seeds (sunflower, pumpkin, walnut pieces, almond slivers, etc.)
1 cup coconut slices, unsweetened
½ cup sesame seeds
1/3 cup coconut oil (or butter if tolerated), melted
3-4 Tbsp honey or maple syrup
1 cup raisins or other dried fruit

  1. Prepare the noodles following the instructions on the package. Cut with scissors into shorter threads.
  2. Prepare the vegetables: slice the onion lengthwise, peel and cut the carrot into long matchsticks using a julienne peeler, cut the peppers into thin strips lengthwise, cut the Bok Choy across into 1 inch strips.
  3. Mix together Tamari and fish sauce, add ginger and pepper. Set aside.
  4. Cut the meat into thin strips across the fibers, about ¼- ½ inch thick. Warm up the oil in a wok or big skillet on medium to high heat. Add the pieces of meat without crowding them, fry on one side for a minute, turn to the other side and fry for another couple of minutes. The meat should remain pink, do not cook it through.
  5. Remove the meat from the wok to a bowl and retain the juice from the meat. Add the onions to the wok and stir fry for 2-3 minutes. Add carrots and peppers and keep cooking for another 2-3 minutes, then add and fry the Bok Choy, mixing constantly until they wilt, 1-2 minutes.
  6. Return the meat to the wok, add the noodles and the sauce, mix well together until heated through. Sprinkle with sesame seeds and serve.
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