Heart-Healthy Black Pepper Beef
Discover a delectable twist on a takeout favorite with this **Heart-Healthy Black Pepper Beef** recipe, a dish that doesn’t compromise on flavor or nutrition. Made with lean cuts of beef like sirloin or tenderloin, vibrant bell peppers, crisp broccoli, and a bold black pepper sauce, this stir-fry is as nutritious as it is tasty. The recipe is lightened up with heart-healthy olive oil and low-sodium soy sauce, while fresh garlic and ginger add an aromatic kick. Ready in just 35 minutes, this quick and simple meal features tender, marinated beef and perfectly stir-fried vegetables, all brought together with a glossy, perfectly seasoned sauce. Serve it steaming hot and garnish with toasted sesame seeds and fresh cilantro for a polished finish! Perfect for a wholesome weeknight dinner that’s big on flavor and mindful of your health.
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Recipe Information
Ingredients
- 500 grams Lean beef (such as sirloin or tenderloin), trimmed of visible fat
- 2 teaspoons Freshly ground black pepper
- 2 tablespoons Low-sodium soy sauce
- 2 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 teaspoons Olive oil
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 medium Onion, thinly sliced
- 250 grams Broccoli florets
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds, toasted (optional)
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Slice the lean beef into thin strips against the grain to ensure tenderness.
In a small bowl, mix the low-sodium soy sauce, freshly ground black pepper, minced garlic, and grated ginger. Add the beef strips and marinate for at least 15 minutes.
In a small bowl, mix cornstarch with water to create a slurry and set aside.
Heat 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat. Add the marinated beef strips and stir-fry for 3-4 minutes until browned but not fully cooked. Remove beef from the skillet and set aside.
In the same skillet, add the remaining teaspoon of olive oil. Add the sliced red and green bell peppers, onion, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the beef to the skillet with the vegetables. Stir in the cornstarch slurry and cook for another 2-3 minutes until the sauce thickens and the beef is cooked through.
Taste and adjust seasoning if necessary, adding more black pepper to suit your taste.
Serve the Black Pepper Beef hot, garnished with toasted sesame seeds and fresh cilantro if desired.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 16.2 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 276 mg | 21% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2341 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
