Healthy Beef with Chinese Vegetables and Rice
Healthy Beef with Chinese Vegetables and Rice is not a recipe my kids are thrilled about when I make it. I have learned some tricks and how to season the meat, in order for them to enjoy it. This is a quick and easy recipe in that you can substitute Cauliflower Rice instead of traditional rice.
1 lb. stew meat (I cut this into small pieces and I marinate it all day in Teriyaki sauce)
1 c. broccoli
2 cans of water chestnuts
1 can mushrooms
32 oz. stir-fry vegetables
Seasoning
2 T. soy sauce
6 c. white rice, cooked
This serves about 12
Calories per serving: 203
Fat per serving: 4
Love
I love the robustness (is that a word) of beef stew. It is so warming to my belly and my heart. This reminds me of growing up and smelling it in the kitchen. We didn’t have a lot of money, but this was one where you could use tons of veggies and little meat. It would still fill you up on a cold day. Now, my mom didn’t cook her beef stew with rice. She used tried and true potatoes!
This dish has become a go-to for me when I want something hearty and nutritious without a ton of fuss. One of the best things about Healthy Beef with Chinese Vegetables and Rice is that you can really make it your own. Swap out veggies based on what you have or what’s in season. If you’re low on time, using frozen stir-fry vegetables is a game-changer. The marinade really helps the beef stay tender, and that punch of flavor wins the kids over—even if they still grumble about the water chestnuts. It’s a budget-friendly way to stretch meat and sneak in extra vegetables. Win-win!
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