Stir-Fried Beef with Barley and Vegetable Medley

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty stir-fry combining tender beef strips with chewy barley and crisp vegetables in a savory sauce, highlighting gluten-containing grains. This Asian-inspired gluten-free recipe, ready in about 55 minutes, pairs beef sirloin, pearled barley, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 12 oz, thinly sliced into 1/4-inch strips beef sirloin
• 3/4 cup, rinsed pearled barley
• 2 cups water
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 medium, julienned carrot
• 1 medium, sliced into thin strips red bell pepper
• 3 stalks, sliced green onions
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 2 tbsp cold water

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Instructions

1. Step 1: In a medium saucepan, combine 3/4 cup rinsed pearled barley with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until tender and water is absorbed. Set aside.
2. Step 2: Mix 3 tbsp soy sauce and 1 tbsp sesame oil in a small bowl and set aside.
3. Step 3: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant but not burnt.
4. Step 4: Add 12 oz thinly sliced beef sirloin strips to the wok and stir-fry for 3-4 minutes until browned but still tender.
5. Step 5: Toss in 1 medium julienned carrot, 1 sliced red bell pepper, and 3 sliced green onions. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
6. Step 6: Pour the soy sauce mixture over the beef and vegetables, stirring to coat evenly.
7. Step 7: Mix 1 tsp cornstarch with 2 tbsp cold water to make a slurry, then pour into the wok. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and glazes the ingredients.
8. Step 8: Finally, stir in the cooked barley and heat through for another minute. Serve immediately.