Skillet Beef and Veggie Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 25 min · Beef · dairy-free, low-carb, high-protein
618 cal
51g protein
18g carbs
38g fat
per serving · estimated
Ingredients
- 1 lb ground beef
- 2 bell peppers
- 1 cup snap peas
- 3 tbsp soy sauce
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp sesame oil
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- Add ground beef, season with salt and pepper, and cook until browned, about 5-7 minutes.
- While beef cooks, chop peppers into thin strips and prepare snap peas.
- Add peppers and snap peas to the skillet, stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Pour soy sauce and sesame oil over the stir-fry, toss to coat evenly, cook 2 more minutes.
- Taste and adjust seasoning as needed. Serve hot.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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