Low Fat Savory Beef Stir-Fry
Savor the delicious flavors of this Low Fat Savory Beef Stir-Fry, a wholesome, quick-cooking dish perfect for busy weeknights or healthy meal prep. Featuring tender strips of lean beef sirloin marinated in a combination of low-sodium soy sauce, sesame oil, and aromatics, this stir-fry is elevated with vibrant, nutrient-packed vegetables like broccoli, red bell peppers, carrots, and sugar snap peas. The dish is finished with a light, flavorful sauce made with chicken broth, rice vinegar, and a hint of crushed red pepper for subtle heat. Ready in just 35 minutes, this recipe is a heart-healthy choice and can be served over steamed brown rice or quinoa for a complete balanced meal. Ideal for health-conscious individuals, it combines the joy of indulgent taste with the benefits of low-fat cooking.
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Recipe Information
Ingredients
- 500 grams lean beef sirloin
- 60 ml low-sodium soy sauce
- 15 grams cornstarch
- 10 ml sesame oil
- 15 ml vegetable oil
- 10 grams fresh ginger
- 3 pieces garlic cloves
- 1 medium-sized red bell pepper
- 200 grams broccoli florets
- 1 medium-sized carrot
- 150 grams sugar snap peas
- 2 pieces green onions
- 120 ml low-sodium chicken broth
- 15 ml rice vinegar
- 2 grams crushed red pepper flakes
- 1 teaspoon black pepper
Instructions
Slice the lean beef sirloin into thin strips. In a bowl, mix soy sauce, cornstarch, and sesame oil. Add the beef strips and marinate for at least 15 minutes.
While the beef is marinating, mince the fresh ginger and garlic. Slice the red bell pepper into thin strips and chop the broccoli into bite-sized pieces. Cut the carrot into thin matchsticks and set aside.
Heat a large non-stick wok or skillet over medium-high heat and add the vegetable oil. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned. Remove the beef from the pan and set aside.
In the same pan, add the ginger and garlic and stir-fry for 30 seconds until fragrant.
Add the red bell pepper, broccoli, carrot, and sugar snap peas to the pan. Stir-fry for 4-5 minutes until the vegetables are bright and tender-crisp.
Return the beef to the pan. Add the chicken broth, rice vinegar, and crushed red pepper flakes. Stir well to combine, and let it cook for another 2-3 minutes until the sauce slightly thickens.
Season with black pepper and add sliced green onions before serving. Serve hot with steamed brown rice or quinoa for a complete low-fat meal.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2539 mg | 110% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 17.3 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2212 mg | 47% | |
*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.
