Low Fat Savory Minced Meat and Vegetable Stir-Fry
Discover a deliciously wholesome and quick weekday dinner with this Low Fat Savory Minced Meat and Vegetable Stir-Fry! Packed with lean ground beef, vibrant veggies like broccoli, red bell pepper, carrots, and green beans, and infused with the bold flavors of low-sodium soy sauce, hoisin, garlic, and ginger, this dish is a guilt-free indulgence. Ready in just 35 minutes, it’s a perfect balance of high-protein satisfaction and low-fat nutrition. Whether served solo or paired with steamed rice or whole grain noodles, this one-pan wonder is an easy, flavorful way to level up your stir-fry game while keeping things light. Perfect for meal prep or a family-friendly dinner!
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Recipe Information
Ingredients
- 300 grams lean ground beef
- 1 medium red bell pepper
- 200 grams broccoli florets
- 1 medium carrot
- 150 grams green beans
- 1 small onion
- 2 cloves garlic
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon ginger
- 1 tablespoon olive oil
- 0.5 teaspoon black pepper
- 2 tablespoons water
Instructions
Start by preparing the vegetables. Seed and slice the red bell pepper into thin strips. Cut the broccoli into bite-sized florets. Peel and thinly slice the carrot. Trim and cut the green beans into 1-inch lengths. Finely chop the onion and mince the garlic cloves.
In a small bowl, mix together the low-sodium soy sauce, hoisin sauce, and water. Set aside this sauce mixture for later use.
Heat a large non-stick frying pan or wok over medium-high heat. Add olive oil to the pan and swirl to coat.
Add the minced garlic and ginger to the pan, stirring for about 30 seconds until fragrant.
Increase the heat to high and add the lean ground beef to the pan. Cook for 5-7 minutes, breaking it up with a spatula, until browned and fully cooked. Drain any excess fat from the pan.
Add the chopped onion to the minced meat and cook for 2 minutes until softened.
Push the cooked meat to the side of the pan and add the broccoli, carrot, green beans, and red bell pepper to the vacant side. Stir-fry the vegetables for about 5 minutes until they start to become tender, yet still crisp. Mix everything in the pan well.
Pour the sauce mixture over the stir-fry and toss everything to coat evenly. Cook for an additional 2-3 minutes until the sauce has thickened and everything is well heated.
Finish by adding black pepper to taste. Serve hot, either alone or with a side of steamed rice or whole grain noodles.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 27.8 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 990 mg | 21% | |
*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.
