Beef & Vegetable Stir-Fry
High in protein, and rich with healthy fats, this stir-fry from Chef Stacy brings both flavor and fuel. Flank steak gets a savory boost from a marinade of tamari, garlic, ginger, and sesame oil, then hits the pan alongside blanched broccoli and sautéed red bell pepper—two fiber-packed veggies that add crunch and color. It’s all finished with a drizzle of creamy peanut sauce, brightened with lime and warmed with a touch of red pepper, plus a sprinkle of toasted sesame seeds and scallions to bring it home.
Nutritional facts
Protein
50g
Carbs
21g
Calories
610kcal
Fat
33g
Ingredients
Sesame Seeds, Red Bell Pepper, Crushed Red Pepper, Ginger, Green Onion, Peanut Butter, Lime Juice, Gluten Free Tamari, Black Sesame Seeds, Kosher Salt, Garlic, Broccoli , Toasted Sesame Oil, Seasoned Rice Wine Vinegar, Fish Sauce, Canola and Olive Oil Blend, Flank Steak, Sesame Oil
Contains soybeans, peanuts, wheat, fish, sesame seeds.
Reviews
3.9
Based on 289 reviews
pretty tasty but the broccoli was overcooked.
gail · 10/18/26
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About Stacy Bareng
Chef Stacy Bareng takes people on a culinary exploration through extraordinary cuisine. Hailing from a Filipino immigrant family, Bareng's passion for food was ignited by helping her grandma and mother grow organic vegetables, raise livestock, and cook authentic farm-to-table Filipino cuisine. After graduating from Le Cordon Bleu with a specialization in French, Italian, and Mediterranean cuisine, Bareng worked her way up in hotel kitchens honing her skills. At ever-popular The Tasting Kitchen, she worked directly with James Beard-nominated Casey Lane as a sous chef, mastering whole animal butchery and pasta making while learning to channel her creative process. After pursuing side projects, Bareng became chef de cuisine for Viale dei Romani, a coastal Italian restaurant named "one of the biggest openings of 2018" nationally by Food & Wine Magazine while under her supervision. She then returned to San Luis Obispo as executive chef at Cass House Grill, a true farm-to-table restaurant under consultant/mentor, Julie Simon. Needing a return to Los Angeles, Bareng worked along two-Michelin-starred chef Josiah Citrin to relaunch Melisse before the pandemic started. Bareng enjoys applying all her technique and experience to the cuisine of her childhood, so expect Filipino comfort food such as lumpias, pancit, and adobo with a Californian-Angeleno flair.
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