Asian Style Beef & Veggies

This is another favourite recipe for lunch at work! It’s easy to make and full of vegetables. You can easily make it healthier by replacing the steak strips with chicken, and the rice for quinoa. We like using low sodium soy sauce because soy sauce is salty enough, but again that’s a question of preference. This Asian Style Beef & Veggies dish is full of flavour and reheats very well for lunch at the office 🙂

Asian Style Beef & Veggies


Asian Style Beef & Veggies

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main


  • ⅔ cup soy sauce
  • 5 tbsp brown sugar
  • 5 garlic cloves, minced
  • ¾ tsp ginger, minced
  • 1 tbsp chili garlic sauce or Sriracha
  • 2 ½ tsp rice vinegar
  • ½ lb snow peas, edges trimmed
  • 1 bunch broccoli, remove thick stems and chop
  • 2 tbsp olive oil
  • 2 tbsp sesame oil
  • 2 packs (287g each) cremini mushrooms, sliced
  • 1 lb steak strips
  • 1 cup white rice, uncooked
  • 2 green onions, finely chopped


  1. Combine soy sauce, brown sugar, garlic, ginger, chili garlic sauce or Sriracha, and rice vinegar; mix and set aside
  2. Cook rice according to package directions and set aside
  3. Boil lightly salted water, add snow peas and boil them for about 3 minutes, in the last 1-2 minutes add the broccoli and cook for the remaining time. Drain the vegetables and set aside
  4. Heat a large skillet on medium-high heat add 1 tbsp of olive oil and 1 tbsp of sesame oil, add sliced mushrooms and cook them through. Set aside
  5. In the same skillet on medium-high heat, add the remaining 1 tbsp of olive oil and 1 tbsp of sesame oil, cook steak strips in two batches to ensure that each steak strip touches the skillet
  6. When all the steak strips are cooked, make sure that all the steak is back in the skillet, add all the vegetables, and then the sauce. Cook everything for 1 minute on high heat, mix thoroughly
  7. Add rice and make sure that the sauce soaks into the rice
  8. Serve topped with green onions

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