Express Beef Stir-Fry with Vegetables

Ingredients

• 200 g Beef (leftover or filet) (cut into thin strips)
• 1 medium piece Carrot (cut into half‑moon slices)
• 1 small Onion (thinly sliced)
• 2 stalks Scallion (green onion) (white and green parts separated, sliced)
• 2 cloves Garlic clove (finely chopped)
• 2 c. à soupe Soy sauce (light soy type)
• 1 c. à soupe Sesame oil (for the sauce)
• 1 c. à café Sugar (white or cane)
• 1/4 c. à café Red pepper flakes (optional, to taste)
• 1 c. à soupe Vegetable oil (for cooking) (e.g. sunflower oil)

Instructions

1. Blanch the carrots

   Bring a small saucepan of water to a boil, plunge the carrot slices for 30 seconds, then drain and rinse under cold water to stop cooking.

   Time: PT1M

   Temperature: eau bouillante

2. Cut the ingredients

   Thinly slice the onion, chop the garlic, slice the scallion into rounds and cut the beef into thin strips.

   Time: PT2M

3. Prepare the sauce

   In a small bowl, mix soy sauce, sesame oil, sugar and red pepper flakes until the sugar dissolves.

   Time: PT1M

4. Sauté garlic and onion

   Heat the sauté pan over medium heat, add 1 tablespoon vegetable oil, then the garlic and onion. Stir‑fry for 30 seconds until fragrant.

   Time: PT30S

   Temperature: moyen

5. Add the carrots

   Stir in the blanched carrots, cook 30 seconds to warm them.

   Time: PT30S

   Temperature: moyen

6. Cook the beef

   Add the beef strips, stir‑fry 30 seconds until just cooked but still tender.

   Time: PT30S

   Temperature: moyen

7. Add the sauce

   Pour in the prepared sauce, toss quickly and cook 15 seconds to coat everything.

   Time: PT15S

   Temperature: moyen

8. Plate and serve

   Transfer the stir‑fry to a plate, sprinkle the remaining scallion and, if desired, a drizzle of sesame oil or chili sauce.

   Time: PT30S

Nutrition Facts

Calories

285

Protein

22 g

Carbohydrates

7 g

Fat

20 g

Fiber

2 g