Beef and Vegetable Stir-Fry Bowls

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A colorful, protein-packed stir-fry served over steamed rice, featuring crisp vegetables and a savory soy-ginger sauce. This asian-inspired beef ready in about 45 minutes pairs thinly sliced Beef sirloin, trimmed Snow peas, julienned Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced Beef sirloin
• 1 cup, trimmed Snow peas
• 1 cup, julienned Carrots
• 1 medium, sliced Bell pepper
• 2, minced Garlic cloves
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp, grated Ginger
• 2 tbsp Olive oil
• 1.5 cups, cooked Brown rice

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 lb thinly sliced beef sirloin and cook for 3-4 minutes until seared and browned, stirring frequently.
2. Step 2: Add 1 cup julienned carrots, 1 cup snow peas, and 1 sliced bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Stir in 1 tbsp grated ginger and 2 tbsp soy sauce, cooking for 2 minutes until fragrant and the beef is coated in the sauce.
3. Step 3: In a separate pan, heat 1 tbsp olive oil and sauté 1.5 cups cooked brown rice for 2-3 minutes until lightly toasted. Fold in the beef and vegetable mixture, then add 1 tbsp rice vinegar. Cook for 1-2 minutes until the sauce thickens and coats the rice. Serve in bowls with additional soy sauce drizzled on top.