Low Fat Stir-Fried Beef with Bell Peppers
Savor the vibrant flavors of this quick and healthy Low Fat Stir-Fried Beef with Bell Peppers, a perfect weeknight dinner option packed with color and nutrients. Featuring lean beef and a trio of crisp red, yellow, and green bell peppers, this dish is stir-fried in heart-healthy olive oil and infused with the aromatic goodness of fresh garlic and ginger. A light yet flavorful sauce made from low-sodium soy sauce, water, and cornstarch ties it all together, coating each bite with just the right touch of savory goodness. Ready in just 25 minutes, this recipe is a fantastic choice for low-fat, high-protein meals that don’t skimp on taste. Serve it over steamed brown rice or quinoa for a wholesome and satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 450 grams Lean beef (sirloin or flank steak), thinly sliced
- 1 large Red bell pepper, sliced into thin strips
- 1 large Yellow bell pepper, sliced into thin strips
- 1 large Green bell pepper, sliced into thin strips
- 3 tablespoons Low-sodium soy sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 2 teaspoons Olive oil (or other heart-healthy oil)
- 2 stalks Green onions, chopped
- 0.5 teaspoon Ground black pepper
Instructions
In a small bowl, combine the soy sauce, cornstarch, and water. Mix well and set aside.
Heat a large non-stick skillet or wok over medium-high heat. Add 1 teaspoon of olive oil.
Once the oil is hot, add the sliced beef and cook for 2-3 minutes, stirring frequently, until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 teaspoon of olive oil. Add the minced garlic and ginger, and cook for 30 seconds until fragrant.
Add the bell peppers to the skillet and stir-fry for 4-5 minutes, until they are slightly tender but still crisp.
Return the cooked beef to the skillet with the bell peppers. Stir well to combine.
Give the soy sauce mixture another stir, then pour it over the beef and bell peppers. Mix everything together and cook for 1-2 minutes more, until the sauce has thickened slightly and evenly coats the ingredients.
Sprinkle the chopped green onions and ground black pepper over the stir-fry. Stir briefly to incorporate.
Remove from heat and serve immediately. Pair with steamed brown rice or quinoa for a complete meal, if desired.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 1793 mg | 78% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 18.2 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2834 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.
