Low Fat Beef in Black Bean Sauce
Discover the irresistible flavors of this Low Fat Beef in Black Bean Sauce, a healthier twist on a classic Chinese-inspired dish. This recipe features tender strips of lean beef sirloin infused with the savory richness of black bean sauce, balanced by the vibrant crunch of red and green bell peppers. Marinated in low-sodium soy sauce and cooked with fresh garlic and ginger, the beef achieves a perfectly caramelized texture without excess oil. A light chicken broth and a touch of sesame oil bring depth to the sauce while keeping the dish low in fat. Ready in just 35 minutes, this wholesome and flavorful stir-fry is ideal for busy weeknights and can be served on a bed of steamed rice or noodles. Perfect for fans of healthier Asian recipes, this dish is a must-try for anyone looking to enjoy gourmet flavors without the guilt.
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Recipe Information
Ingredients
- 450 g Lean beef sirloin
- 2 tbsp Low sodium soy sauce
- 2 tsp Cornstarch
- 1 tbsp Peanut oil
- 3 Garlic cloves, minced
- 2 tsp Ginger, minced
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 2 tbsp Black bean sauce
- 3 Scallions, sliced
- 1 cup Chicken broth, low sodium
- 1 tsp Sesame oil
- 0.5 tsp Cracked black pepper
Instructions
Start by slicing the lean beef sirloin into thin strips, approximately 1/4 inch thick.
In a mixing bowl, combine the sliced beef with the soy sauce and cornstarch. Mix well to coat the beef evenly. Let it marinate for about 10 minutes while you prepare the other ingredients.
Heat a large non-stick skillet or wok over medium-high heat and add the peanut oil.
Once the oil is hot, add the minced garlic and ginger, stirring quickly to prevent burning.
Add the marinated beef strips to the skillet, laying them out in a single layer. Let them cook without stirring for about 2 minutes to caramelize, then stir-fry until they are browned on all sides but not completely cooked through, approximately 3 more minutes.
Toss in the sliced red and green bell peppers to the skillet and stir-fry for another 2 minutes until they start to soften.
Add the black bean sauce and chicken broth to the skillet, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting the sauce thicken and the flavors meld.
Stir in the sliced scallions and sesame oil, cooking for an additional 1 minute.
Season with cracked black pepper to taste, adjust any other seasonings if necessary, and remove from heat.
Serve hot with steamed rice or noodles, garnished with extra scallion slices if desired.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 3424 mg | 149% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.0 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2194 mg | 47% | |
*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.
