Low Fat Beef Stir-Fry with Bell Peppers
Elevate your weeknight dinners with this flavorful and guilt-free Low Fat Beef Stir-Fry with Bell Peppers! Packed with tender slices of lean sirloin, vibrant strips of red, green, and yellow bell peppers, and a savory blend of low-sodium soy sauce, oyster sauce, and beef broth, this dish is both nutritious and satisfying. Fresh garlic and ginger infuse the stir-fry with aromatic zest, while a quick cooking time keeps the beef juicy and the peppers delightfully crisp. Perfectly paired with fluffy cooked rice, this colorful stir-fry is an easy, wholesome meal that comes together in just 35 minutes. Whether you’re looking for a low-fat recipe or simply craving bold flavors, this healthy stir-fry is a must-try!
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Recipe Information
Ingredients
- 400 grams lean beef sirloin
- 3 tablespoons soy sauce, low-sodium
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons oyster sauce
- 1 cup beef broth, low-sodium
- 2 green onions, chopped
- 0.5 teaspoon black pepper
- 4 cups rice, cooked for serving
Instructions
Slice the lean beef sirloin thinly against the grain to ensure tenderness.
In a bowl, combine the sliced beef, 2 tablespoons of low-sodium soy sauce, and 1 tablespoon of cornstarch. Mix well and set aside to marinate while preparing other ingredients.
Cut the red, green, and yellow bell peppers into thin strips. Set aside.
Heat a non-stick wok or large skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Add the minced garlic and grated ginger to the wok, stirring quickly to prevent burning and enhancing their flavors, about 30 seconds.
Add the marinated beef slices to the wok in a single layer. Cook, stirring frequently, until the beef is browned and nearly cooked through, about 4-5 minutes. Remove the beef from the wok and set aside.
In the same wok, add the sliced bell peppers. Stir-fry for 3-4 minutes until they start to soften but still maintain some crunch.
Return the beef to the wok, and add the remaining 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, and 1 cup of beef broth. Stir well to combine all ingredients.
Cook the mixture for another 2-3 minutes until the sauce thickens slightly from the cornstarch on the beef and everything is well-coated.
Add the chopped green onions and season with 0.5 teaspoon of black pepper. Toss well and remove from heat.
Serve the stir-fry hot over cooked rice, dividing evenly among plates.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 285.1 g | 104% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 13.9 g | ||
| Protein | 143.9 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3566 mg | 76% | |
*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.
