Low Fat Savory Beef Stir-Fry
Elevate your weeknight dinners with this Low Fat Savory Beef Stir-Fry, a quick and healthy recipe bursting with vibrant flavors and wholesome ingredients. This dish pairs tender strips of lean beef sirloin with a colorful medley of fresh vegetables, including broccoli, sugar snap peas, and red bell peppers, all tossed in a light yet flavorful low-sodium soy sauce and chicken broth-based sauce. Infused with the aromatic warmth of fresh ginger, garlic, and a hint of crushed red pepper flakes for subtle heat, this stir-fry is both satisfying and guilt-free. Ready in just 35 minutes, it’s the perfect option for a nutritious, low-fat meal that doesn’t skimp on taste. Serve with steamed brown rice or quinoa for a balanced dish that’s as delicious as it is easy to prepare. Ideal for health-conscious cooks craving a quick, savory dinner that's packed with protein and veggies!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams lean beef sirloin
- 60 ml low-sodium soy sauce
- 15 grams cornstarch
- 10 ml sesame oil
- 15 ml vegetable oil
- 10 grams fresh ginger
- 3 pieces garlic cloves
- 1 medium-sized red bell pepper
- 200 grams broccoli florets
- 1 medium-sized carrot
- 150 grams sugar snap peas
- 2 pieces green onions
- 120 ml low-sodium chicken broth
- 15 ml rice vinegar
- 2 grams crushed red pepper flakes
- 1 teaspoon black pepper
Directions
Step 1
Slice the lean beef sirloin into thin strips. In a bowl, mix soy sauce, cornstarch, and sesame oil. Add the beef strips and marinate for at least 15 minutes.
Step 2
While the beef is marinating, mince the fresh ginger and garlic. Slice the red bell pepper into thin strips and chop the broccoli into bite-sized pieces. Cut the carrot into thin matchsticks and set aside.
Step 3
Heat a large non-stick wok or skillet over medium-high heat and add the vegetable oil. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned. Remove the beef from the pan and set aside.
Step 4
In the same pan, add the ginger and garlic and stir-fry for 30 seconds until fragrant.
Step 5
Add the red bell pepper, broccoli, carrot, and sugar snap peas to the pan. Stir-fry for 4-5 minutes until the vegetables are bright and tender-crisp.
Step 6
Return the beef to the pan. Add the chicken broth, rice vinegar, and crushed red pepper flakes. Stir well to combine, and let it cook for another 2-3 minutes until the sauce slightly thickens.
Step 7
Season with black pepper and add sliced green onions before serving. Serve hot with steamed brown rice or quinoa for a complete low-fat meal.
Nutrition Facts
| Serving size | (1319.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1608.5 |
| Total Fat 74.1g | 0% |
| Saturated Fat 23.4g | 0% |
| Polyunsaturated Fat 12.5g | |
| Cholesterol 375mg | 0% |
| Sodium 2539.1mg | 0% |
| Total Carbohydrate 71.3g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 17.3g | |
| Protein 161.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 268.0mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 2212.1mg | 0% |
Source of Calories