Low Fat Classic Stir-Fried Beef with Vegetables
Elevate your weeknight dinner routine with this Low Fat Classic Stir-Fried Beef with Vegetables, a wholesome and flavorful dish designed to please both your taste buds and your health goals. Featuring tender lean beef sirloin, marinated in a light soy and cornstarch blend for extra juiciness, this recipe is packed with vibrant vegetables like broccoli, snap peas, red bell peppers, and julienned carrots. A fragrant mix of garlic and ginger adds depth to the dish, while a splash of sesame oil ties everything together with a nutty finish. Perfectly balanced with low-sodium vegetable stock for a guilt-free sauce, this quick stir-fry is ready in just 35 minutes from prep to plate, and serves up four portions of delicious goodness. Whether you’re looking for a low-fat stir-fry recipe or a healthy dinner idea, this dish is sure to become a family favorite—bursting with color, nutrients, and irresistible flavor!
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Recipe Information
Ingredients
- 300 grams Lean beef sirloin
- 3 tablespoons Soy sauce (low sodium)
- 1 tablespoon Cornstarch
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 0.5 cup Vegetable stock (low sodium)
- 200 grams Broccoli florets
- 1 medium Red bell pepper, sliced
- 2 medium Carrots, julienned
- 100 grams Snap peas
- 2 stalks Green onions, sliced
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Slice the lean beef sirloin thinly against the grain for tenderness and set aside.
In a medium bowl, combine 2 tablespoons of low sodium soy sauce and 1 tablespoon of cornstarch. Add the sliced beef into the mixture and marinate for at least 15 minutes.
Prepare the vegetables: cut broccoli into bite-sized florets, slice the red bell pepper, julienne the carrots, and trim the snap peas.
In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat until hot.
Add the minced garlic and ginger to the skillet and stir-fry quickly for about 30 seconds until fragrant.
Increase the heat to high and add the marinated beef, spreading it out in the pan. Stir-fry for about 2-3 minutes until the beef is browned but not fully cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the broccoli, red bell pepper, carrots, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the beef to the skillet with the vegetables, add 0.5 cup of low sodium vegetable stock and the remaining 1 tablespoon of soy sauce, stirring to combine.
Add the sesame oil and black pepper, stir well, and cook for an additional 2-3 minutes until the beef is cooked through and the sauce is slightly reduced.
Remove from heat, garnish with sliced green onions, and serve hot.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1875 mg | 82% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 17.0 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2021 mg | 43% | |
*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.
