Heart-Healthy Classic Stir-Fried Beef with Vegetables
Elevate your weeknight dinner with this *Heart-Healthy Classic Stir-Fried Beef with Vegetables*—a delicious, nutrient-packed twist on a timeless favorite. Made with tender slices of lean beef sirloin marinated in low-sodium soy sauce and fragrant cornstarch, this stir-fry is packed with colorful, crisp vegetables like broccoli, red bell peppers, carrots, and snow peas for a wholesome dose of vitamins and fiber. Infused with bold flavors of garlic, ginger, and sesame oil, this quick-cooking recipe pairs perfectly with steamed brown rice or quinoa for a well-rounded, heart-smart meal. Ready in just 30 minutes, this dish combines simple techniques and fresh ingredients for a light yet satisfying dinner that’s flavorful, nutritious, and perfect for health-conscious food lovers. Keywords: heart-healthy stir-fry, lean beef recipe, vegetable stir-fry, quick healthy dinner, low-sodium cooking.
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Recipe Information
Ingredients
- 400 grams Lean beef sirloin
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 200 grams Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 medium Carrot, julienned
- 100 grams Snow peas
- 100 grams Water chestnuts, sliced
- 100 milliliters Low-sodium chicken broth
- 1 teaspoon Sesame oil
- 2 stalks Green onions, chopped
- 0.5 teaspoon Ground black pepper
Instructions
Slice the lean beef sirloin thinly against the grain to ensure tenderness. In a medium bowl, combine the beef with 1 tablespoon of low-sodium soy sauce and 1 tablespoon of cornstarch. Mix well to coat and let it marinate for about 10 minutes.
Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat. Add the marinated beef in a single layer and cook for about 2-3 minutes or until the beef is browned. Stir occasionally. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant but not browned.
Increase the heat to high, then add broccoli florets, sliced red bell pepper, julienned carrot, snow peas, and sliced water chestnuts. Stir-fry for 3-4 minutes until the vegetables are vibrant and slightly tender.
Return the browned beef to the skillet. Pour in the low-sodium chicken broth and the remaining 2 tablespoons of low-sodium soy sauce. Stir well to combine all ingredients.
Stir in 1 teaspoon of sesame oil and sprinkle with ground black pepper. Cook for an additional 2 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Garnish with chopped green onions and serve the stir-fry hot, optionally over steamed brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 20.3 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2684 mg | 57% | |
*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.
