Low Fat Black Bean Beef
Tender lean beef sirloin meets the bold, savory flavors of black beans in this lighter twist on a classic stir-fry. Our Low Fat Black Bean Beef recipe is packed with vibrant red and green bell peppers, fragrant garlic, and fresh ginger, creating a dish that’s both nutritious and irresistibly flavorful. By using low-sodium soy sauce and lean cuts of beef, this recipe keeps things heart-healthy without sacrificing taste. It’s stir-fried to perfection in sesame oil, then simmered in a flavorful broth for a rich, satisfying sauce that pairs beautifully with steamed brown rice. Ready in just 35 minutes and perfect for busy weeknights, this quick and healthy stir-fry makes for a balanced meal that’s high in protein and low in fat. If you’re looking to elevate your dinner table with a wholesome, Asian-inspired dish, this is it.
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Recipe Information
Ingredients
- 500 grams lean beef sirloin
- 400 grams canned black beans
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons cornstarch
- 3 units garlic cloves
- 1 tablespoon fresh ginger
- 1 unit red bell pepper
- 1 unit green bell pepper
- 1 unit white onion
- 2 teaspoons sesame oil
- 250 milliliters beef broth
- 0.5 teaspoons black pepper
- 2 units spring onions
Instructions
Slice the lean beef sirloin into thin strips, about 1/4 inch thick.
In a medium bowl, combine the beef strips with 2 tablespoons of low-sodium soy sauce and cornstarch. Mix well and set aside to marinate for 10 minutes.
Drain and rinse the canned black beans and set aside.
Peel and finely chop the garlic cloves and fresh ginger.
Slice the red and green bell peppers into thin strips, and cut the onion into thin wedges.
Heat a large non-stick skillet or wok over medium-high heat and add 1 teaspoon of sesame oil.
Add the marinated beef strips to the skillet and stir-fry for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
Add another teaspoon of sesame oil to the skillet, reduce the heat to medium, and add the chopped garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the sliced red and green bell peppers and onion to the skillet. Stir-fry for 3-4 minutes until the vegetables are just tender.
Return the beef to the skillet, along with the drained black beans. Stir to combine.
Pour the beef broth and the remaining 1 tablespoon of soy sauce into the skillet. Sprinkle with black pepper.
Bring the mixture to a simmer and cook for an additional 3-4 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Garnish with chopped spring onions before serving.
Serve hot with steamed brown rice or your choice of side.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4133 mg | 180% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 17.1 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 4477 mg | 95% | |
*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.
