Weight Watchers Beef and Vegetable Stir-Fry 🥩🥕🌶️

By: Rabia

A fast, colorful stir-fry with ground beef, fresh veggies, and soy sauce. Perfect for weeknight dinners — simple, hearty, and full of flavor.

🥘 Recipe Card

Servings & Timing

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Total Time: 25 minutes

  • Yield: 4 servings

Dietary Badges:

  • High-Protein

  • Family-Friendly

  • Quick & Easy

✅ Ingredients (Quick View)

  • Ground beef (500 g / 1 lb)

  • Yellow bell pepper, diced

  • Red bell pepper, diced

  • Cucumber, diced

  • Tomatoes, diced

  • Red onion, chopped

  • Green onions, chopped

  • Soy sauce (2 tbsp)

  • Salt & black pepper (to taste)

  • Oil for stir-frying

📖 Instructions (Quick View)

  1. Heat oil in a large skillet or wok.

  2. Add ground beef, season lightly, and cook until browned.

  3. Stir in red onion, cooking until softened.

  4. Add bell peppers, cucumber, and tomatoes. Stir-fry 3–4 minutes until tender but crisp.

  5. Drizzle soy sauce, toss well.

  6. Garnish with chopped green onions. Serve hot with rice or noodles.

🔑 Notes

  • Ground beef cooks fast — don’t overcook the veggies, they should stay slightly crisp.

  • Adjust soy sauce to taste, or add a splash of sesame oil for extra flavor.

  • Pair with rice, quinoa, or cauliflower rice for a full meal.

🌟 Introduction

When you need a quick, one-pan meal, this Beef and Vegetable Stir-Fry is the answer. Juicy ground beef, crisp bell peppers, fresh cucumber, and tomatoes come together with a splash of soy sauce to create a colorful, protein-packed dinner in under 30 minutes.

It’s budget-friendly, versatile, and great for both family dinners and meal prep.

🥄 Step-by-Step Cooking Guide

1. Brown the beef
Heat oil in skillet, add ground beef, season with a pinch of salt and pepper, and cook until browned.

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2. Add aromatics
Stir in chopped red onion and sauté until softened and fragrant.

3. Stir-fry the veggies
Add bell peppers, cucumber, and tomatoes. Cook just 3–4 minutes — you want tender but slightly crisp vegetables.

4. Finish with soy sauce
Drizzle in soy sauce, toss everything together, and adjust seasoning.

5. Garnish & serve
Sprinkle with fresh green onions and serve warm with rice or noodles.

🥬 Ingredient Notes & Substitutions

  • Ground Beef: Can swap with ground chicken, turkey, or pork.

  • Soy Sauce: For gluten-free, use tamari or coconut aminos.

  • Veggies: Zucchini, carrots, or snap peas also work well.

  • Flavor Boost: Add ginger, garlic, or chili flakes for extra punch.

🍽 Variations & Serving Suggestions

  • Spicy Kick: Add chili paste or sriracha.

  • Low-Carb Version: Serve over cauliflower rice or zucchini noodles.

  • Saucy Style: Stir in a spoonful of oyster sauce or hoisin for richness.

  • Meal Prep: Divide into containers with steamed rice for grab-and-go lunches.

❄️ Storage & Make-Ahead

  • Refrigerator: Store in airtight container up to 3 days.

  • Freezer: Freeze beef-veggie mixture (without rice) up to 1 month.

  • Reheat: Warm in skillet or microwave until hot.

⚖️ Nutrition (per serving, est. 4 servings)

  • Calories: ~280

  • Protein: 23g

  • Carbs: 9g

  • Fat: 17g

❓ Frequently Asked Questions

Q: Can I use leftover rice in this stir-fry?
A: Absolutely — stir it right into the pan for a fried rice version.

Q: My veggies released too much water. What should I do?
A: Cook on high heat and don’t overcrowd the pan. It helps keep everything crisp.

Q: Can I double the recipe?
A: Yes — just cook beef in batches so it browns instead of steams.

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💌 Final Notes

This Beef and Vegetable Stir-Fry is fast, healthy, and endlessly customizable. A true weeknight hero recipe, it takes simple ingredients and turns them into something fresh and satisfying in minutes.

Rabia
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