Kendall Reagan Nutrition Center Recipe of the Month

KRNC Recipe of the Month – Beef and Vegetable Stir-fry

This stir fry is bursting with flavor with lots of fresh vegetables and coated in an Asian-inspired sauce with ginger and chives. Serve with brown rice for a quick, filling meal.Beef and vegetable stir fry recipe.

Serving Size: 1 1/2 cups / Yield: 4 servings


  • 2 tablespoons canola oil
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons chives, chopped
  • 1 pound flank steak, sliced into thin strips
  • 1 teaspoon black pepper
  • ½ pound fresh green beans, trimmed and cut into 2-inch pieces
  • ½ cup carrots, sliced
  • ¼ cup soy sauce or tamari (if gluten free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame seeds
  • 2 cups cooked brown rice


  1. Heat oil in a large skillet or wok on medium-high heat. Add ginger and chives and cook for 1 minute.
  2. Add flank steak. Sprinkle with black pepper and cook until beef is browned on all sides; about 5 minutes. Transfer beef to a plate and set aside.
  3. Add vegetables to the same skillet or wok and cook for 2 minutes.
  4. Add in soy sauce and rice vinegar and stir to combine. Reduce heat to medium, cover and cook until vegetables are tender, about 5 minutes.
  5. Remove lid, return cooked beef to pan, sprinkle with sesame seeds, and heat thoroughly.
  6. Serve over hot cooked brown rice.

Nutrition Information / Amount per serving:

  • Calories 530
  • Protein 37 g
  • Total fat 28 g
  • Total Carbohydrates 32 g
  • Saturated fat 9 g
  • Dietary Fiber 4 g
  • Cholesterol 81 mg
  • Sodium 745 mg
  • Sugars 3 g
  • Added Sugars 0 g

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Kendall Reagan Nutrition Center