Low Fat Classic Stir-Fried Beef with Vegetables
Elevate your weeknight dinners with this Low Fat Classic Stir-Fried Beef with Vegetables, a quick and healthy twist on a beloved takeout favorite. Packed with tender slices of lean beef sirloin, crisp broccoli florets, vibrant red bell peppers, and sweet snap peas, this dish delivers an irresistible balance of flavors and textures. Marinated in a light soy sauce and cornstarch mixture for extra tenderness, the beef is stir-fried to perfection alongside a fragrant blend of garlic and ginger. Finished with a splash of sesame oil and a savory vegetable stock-based sauce, this 35-minute recipe is a wholesome, low-fat option for meal prep or a hearty family dinner. Serve it hot over steamed rice or enjoy it as is for a nutrient-rich, one-pan delight! Keywords: low-fat beef stir-fry, healthy stir-fry recipe, quick dinner ideas, stir-fried vegetables, Asian-inspired recipe.
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Ingredients
- 300 grams Lean beef sirloin
- 3 tablespoons Soy sauce (low sodium)
- 1 tablespoon Cornstarch
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 0.5 cup Vegetable stock (low sodium)
- 200 grams Broccoli florets
- 1 medium Red bell pepper, sliced
- 2 medium Carrots, julienned
- 100 grams Snap peas
- 2 stalks Green onions, sliced
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Directions
Step 1
Slice the lean beef sirloin thinly against the grain for tenderness and set aside.
Step 2
In a medium bowl, combine 2 tablespoons of low sodium soy sauce and 1 tablespoon of cornstarch. Add the sliced beef into the mixture and marinate for at least 15 minutes.
Step 3
Prepare the vegetables: cut broccoli into bite-sized florets, slice the red bell pepper, julienne the carrots, and trim the snap peas.
Step 4
In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat until hot.
Step 5
Add the minced garlic and ginger to the skillet and stir-fry quickly for about 30 seconds until fragrant.
Step 6
Increase the heat to high and add the marinated beef, spreading it out in the pan. Stir-fry for about 2-3 minutes until the beef is browned but not fully cooked through. Remove the beef from the skillet and set aside.
Step 7
In the same skillet, add the broccoli, red bell pepper, carrots, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Step 8
Return the beef to the skillet with the vegetables, add 0.5 cup of low sodium vegetable stock and the remaining 1 tablespoon of soy sauce, stirring to combine.
Step 9
Add the sesame oil and black pepper, stir well, and cook for an additional 2-3 minutes until the beef is cooked through and the sauce is slightly reduced.
Step 10
Remove from heat, garnish with sliced green onions, and serve hot.
Nutrition Facts
| Serving size | (1067.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1131.6 |
| Total Fat 58.8g | 0% |
| Saturated Fat 16.3g | 0% |
| Polyunsaturated Fat 7.2g | |
| Cholesterol 225mg | 0% |
| Sodium 1875.4mg | 0% |
| Total Carbohydrate 51.6g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 17.0g | |
| Protein 96.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 267.9mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 2020.7mg | 0% |
Source of Calories