Low Fat Black Pepper Beef
Savor the bold flavors of Low Fat Black Pepper Beef, a healthier take on a Chinese-inspired classic that's perfect for weeknight dinners. This quick and flavorful stir-fry features thinly sliced lean beef, such as sirloin or flank steak, marinated in reduced-sodium soy sauce, cornstarch, and freshly ground black pepper for a tender and aromatic bite. Vibrant bell peppers, onions, garlic, and fresh ginger add plenty of texture and a hint of sweetness, while a light yet savory sauce made with beef stock ties it all together. Ready in under 35 minutes, this dish is low in fat but packed with flavor, making it a satisfying and guilt-free meal option. Serve it over steamed rice or pair it with a crisp green salad for a wholesome, balanced dinner that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 400 g lean beef (such as sirloin or flank steak), thinly sliced
- 3 tbsp reduced-sodium soy sauce
- 2 tsp cornstarch
- 1 tbsp freshly ground black pepper
- 1 tbsp vegetable oil
- 1 medium onion, sliced
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup beef stock
- 1 tsp sugar
- 2 green onions, sliced
Instructions
In a medium bowl, combine the sliced beef, 1 tablespoon of soy sauce, cornstarch, and 1/2 tablespoon of black pepper. Mix well and let it marinate for at least 15 minutes.
Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
Once the oil is hot, add the beef slices in a single layer, allowing them to sear. Do this in batches if necessary to avoid overcrowding. Cook each side for about 1-2 minutes until browned but not fully cooked through. Remove the beef from the pan and set aside.
In the same skillet, add the sliced onion and bell peppers. Stir-fry for about 2-3 minutes until they start to soften.
Add the minced garlic and grated ginger. Stir-fry for another 1 minute until fragrant.
Return the beef to the skillet. Add the remaining soy sauce, beef stock, sugar, and the remaining 1/2 tablespoon of black pepper.
Stir everything together and let the mixture simmer for about 3-4 minutes, allowing the sauce to thicken and the beef to cook through.
Adjust the seasoning if necessary.
Sprinkle with sliced green onions before serving.
Serve hot over steamed rice or alongside a fresh green salad for a light meal.
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 22.8 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2817 mg | 60% | |
*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.
