Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 4.9 (27)
Beef and Vegetable Stir Fry
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 50%
CARBS 11G16% OF CAL
1G FIBER0G ADDED0G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 16G49% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A beef stir-fry with vegetables and an orange-forward sauce that feels fresh and light. Quick to prepare with satisfying flavors, this is often served over white rice.
mainchinesestir frybeef🍳 skillet🔥 oven🍜 wokdairy free
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 Tbsp cooking oil
- 1 1/2 lbs flank steak (thinly sliced chuck steak works well also)
- 1 small onion (finely diced)
- 1 1/2 cups sugar snap peas
- 1 large carrot (sliced into matchsticks)
- 1 bell pepper (sliced)
- 3 tsp grated orange zest (zest from 1 orange)
- 1/2 cup fresh squeezed Orange juice (from your grated orange)
- 4 Tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp fresh ginger (grated)
- 3 garlic cloves (finely minced)
- 2 Tbsp brown sugar
- Sesame seeds or diced green onion (optional)
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 50%
CARBS 11G16% OF CAL
1G FIBER0G ADDED0G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 16G49% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 649mg
- Total sugar
- 7g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 547mg
- Calcium
- 29mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 649MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.