Low Fat Beef Stir-Fry with Vegetables and Rice
Satisfy your cravings for a wholesome, flavor-packed meal with this Low Fat Beef Stir-Fry with Vegetables and Rice. Featuring lean beef sirloin, crisp broccoli, vibrant red bell peppers, and sweet julienned carrots, this dish combines colorful nutrition with bold Asian-inspired flavors. A savory sauce made with reduced-sodium soy sauce, hoisin, fresh ginger, and garlic coats each tender bite, while the addition of cooked brown rice makes it a heart-healthy, fiber-rich choice. Ready in just 35 minutes, this quick and easy stir-fry is perfect for busy weeknights and serves as a low-fat alternative to takeout. Garnished with sesame seeds for a delightful crunch, this recipe is a must-try for anyone seeking a balanced, delicious, and guilt-free meal.
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Recipe Information
Ingredients
- 250 grams lean beef sirloin
- 1 cup broccoli florets
- 1 medium, sliced red bell pepper
- 1 medium, julienned carrot
- 2 stalks, sliced green onions
- 1 tablespoon, minced fresh ginger
- 2 cloves, minced garlic
- 2 tablespoons soy sauce, reduced-sodium
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch
- 1 cup low-sodium beef broth
- 2 cups cooked brown rice
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
- 0.5 teaspoon black pepper
Instructions
Slice the lean beef sirloin into thin strips, removing any excess fat.
In a small bowl, combine soy sauce, hoisin sauce, cornstarch, and beef broth. Stir until the cornstarch is completely dissolved and set aside.
Heat half of the olive oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and ginger; stir-fry for about 30 seconds or until fragrant.
Add the beef strips to the pan. Stir-fry for 3-4 minutes until browned and cooked through, then remove the beef from the pan and set aside.
Using the remaining olive oil, add the broccoli, red bell pepper, and carrot to the skillet. Stir-fry the vegetables for about 5-6 minutes until just tender-crisp.
Return the beef to the pan along with sliced green onions, mixing everything together.
Pour the sauce mixture over the beef and vegetables, stirring constantly until the sauce thickens, about 2-3 minutes.
Season with black pepper, then remove the skillet from heat.
Serve the beef stir-fry over warm cooked brown rice and sprinkle with sesame seeds before serving.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 505 mg | 11% | |
*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.
