Best Easy Beef Stir Fry Low Fat Recipes

BEEF STIR FRY

Beef Stir Fry image

This Beef Stir Fry is loaded with juicy beef and crispy vegetables coated in a easy healthy stir fry sauce. A restaurant-quality dinner recipe that comes together in 30 minutes!

Provided by Olena Osipov

Categories Dinner

Time 30m

Number Of Ingredients 13

Ingredients

1/4 cup soy sauce (I used Bragg liquid aminos)
1 1/2 cups beef broth or water
2 tbsp brown sugar, maple syrup or honey
3 tbsp cornstarch
5 garlic cloves (minced)
1 inch ginger (minced)
1 1/2 lbs beef sirloin, ribeye, tri-tip, tenderloin or shoulder steak (thinly sliced)
1 large white onion (thinly sliced)
2 large bell peppers (sliced)
6 oz mushrooms (sliced)
1 lb broccoli (chopped)
2 tbsp oil (for frying)
1 tbsp sesame seeds (for garnish)

Steps:

Cut the vegetables and beef. In a small bowl, whisk together soy sauce, beef broth, brown sugar, cornstarch, garlic and ginger. Set aside.
Preheat large ceramic non-stick skillet on medium heat and add 1 tbsp of oil. Add half of beef, cook uncovered for 3-4 minutes per side or until browned, and transfer to a bowl. Repeat with remaining beef. Set aside.
Return skillet to high heat and mushrooms. Cook for 3 minutes or until browned, transfer to a plate. Set aside.
Return skillet to high heat, add remaining 1 tbsp oil, bell pepper and onions. Cook for 2-3 minutes, stirring once or twice and transfer onto a plate. Set aside.
Return skillet to medium heat, add broccoli, whisk stir fry sauce well (cornstarch settles fast at the bottom) and add to the skillet. Stir, let sauce come to a boil, then cook for a few minutes until thickened, stirring often.
Return cooked beef, mushrooms, onion and bell peppers to the skillet. Stir gently, turn off heat and garnish beef stir fry with sesame seeds.
Serve hot over Instant Pot quinoa, Instant Pot brown rice, brown rice vermicelli or whole wheat spaghetti.

Nutrition Facts : ServingSize 1.5 cups, Calories 293 kcal, Sugar 8 g, Sodium 841 mg, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 20 g, Fiber 4 g, Protein 31 g, Cholesterol 67 mg

EASY BEEF STIR FRY (LOW FAT)

Easy Beef Stir Fry (Low Fat) image

Provided by Kitchen Crew

Categories Beef

Number Of Ingredients 13

Ingredients

1 lb beef sirloin, boneless cut into strips
2 tsp ginger root, minced
1/4 tsp orange peel, grated
1/2 c orange juice
2 Tbsp balsamic vinegar
2 Tbsp soy sauce, light
2 tsp cornstarch
1 tsp sesame oil
1/2 lb snow pea pods, trimmed
1/2 c bean sprouts
1/2 c celery ribs, sliced
1/2 c red bell pepper, sliced
3 c cooked brown rice

Steps:

1. In a large zip-lock plastic bag, combine ginger root, orange rind, orange juice, vinegar and soy sauce.
2. Zip bag and mix thoroughly to make marinade.
3. Add meat strips and place in refrigerator for 30-45 minutes.
4. Remove meat strips and add cornstarch to remaining marinade.
5. Zip bag and mix cornstarch into marinade.
6. Spray nonstick skillet with nonstick cooking spray and heat to medium-high.
7. Add meat strips and stir-fry for 5 minutes.
8. Remove from skillet.
9. Drizzle sesame oil over skillet.
10. Add snow peas, bean sprouts, celery and pepper and stir-fry 3 minutes.
11. Add steak strips and reserved marinade and stir-fry an additional 2-3 minutes.
12. Mixture should be slightly thickened. Serve over rice.

QUICK BEEF STIR-FRY

Quick Beef Stir-Fry image

Quick and easy. I make this on my busiest weeknights.

Provided by inesgosner

Categories World Cuisine Recipes Asian Chinese

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Steps:

Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g

BEEF STIR-FRY

Beef Stir-Fry image

"The best thing about a stir-fry is that you can substitute the vegetables you like most."

Provided by Trisha Yearwood

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices
Salt and freshly ground pepper
1/4 cup low-sodium soy sauce
1 serrano chile pepper, seeded and finely chopped
2 teaspoons sugar
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
2 tablespoons olive oil
2 cloves garlic, grated
1 bunch scallions, thinly sliced
6 ounces fresh mushrooms, sliced
1/4 pound snow peas or green beans
1 12-ounce can baby corn, drained
1 red bell pepper, thinly sliced (optional)

Steps:

Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.