Beef and Vegetable Stir-Fry


Keep a bag of frozen vegetables on hand for the nights you want a super-fast dinner! Having the Big Batch Calcium-Boosted Beef ready to go in the freezer, as well, will make this a meal you’ll have on repeat. Brought to you in partnership with Osteoporosis Canada.

Get more recipes for healthy bones here. View, download or order your free copy. 


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  • Author: ThinkBeef
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4 1x



1 tbsp (15 mL) sesame oil

1 bag (750 g) frozen Asian-style vegetable mix

1 portion Big Batch Calcium-Boosted Beef, thawed if necessary

3 tbsp (45 mL) hoisin sauce

2 tbsp (30 mL) soy sauce

3 cups (750 mL) hot cooked rice

⅓ cup (75 mL) sliced almonds, toasted


  1. Heat oil over medium-high heat in a large nonstick skillet. Cook vegetables, stirring often, for about 10 minutes or until starting to thaw.
  2. Add Big Batch Calcium-Boosted Beef mixture, hoisin and soy sauce; cook, stirring, for 5 minutes or until beef and vegetables are heated through.
  3. Divide rice between serving bowls and top with stir-fry. Sprinkle with almonds.

Per Serving (1/4 recipe): 560 calories, 23g fat, 7g saturated fat, 65mg cholesterol, 780mg sodium, 56g carbs, 7g fibre, 10g sugars, 31g protein, vitamin A 3%, vitamin C 31%, vitamin D ≥2%, calcium 18%, iron 17%.

*Calcium = 175 mg per serving


Omit almonds and use a sprinkle of sesame seeds instead, if desired.

To toast almonds, place sliced almonds in small dry skillet and toast over medium heat, stirring constantly, for about 3 minutes or until golden and fragrant. Transfer to a bowl immediately and let cool.

If you have fresh veggies you want to use for this stir-fry, a great combination would be broccoli, green beans, sweet red pepper and sugar snap peas. You will need 6 cups (1.5 L) chopped or pieces; cook until barely tender-crisp before adding the beef.

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