A soft, broth-kissed beef-and-veg bowl that delivers high protein with tender textures and minimal oil—easier on digestion than a traditional stir-fry.
Step 1: Heat the pan
Heat a large nonstick skillet or wok over medium heat and add the olive oil.
Step 2: Sear the beef gently
Add the beef strips and cook, stirring, until just browned on the outside (about 2–3 minutes). Transfer to a plate.
Step 3: Soften the aromatics
Add the mushrooms to the pan and cook until they begin to release liquid (about 2 minutes). Stir in the ginger, garlic, and Chinese five spice and cook 30–60 seconds until fragrant.
Step 4: Braise the vegetables until tender
Add the broccoli, red pepper, and pak choi. Add a small splash of water (2–3 tbsp) to create steam, cover with a lid, and cook until the vegetables are very tender (about 5–7 minutes), stirring once or twice.
Step 5: Warm through and season
Return the beef to the pan, stir in the tamari, and cook 1–2 minutes until the beef is warmed through and the sauce lightly coats everything. Season with salt and black pepper to taste.
| Calories | 360 kcal |
| Protein | 33g |
| Carbs | 15g |