Low Calorie Beef Stir Fry is a delicious and easy dish that is perfect for busy weeknights. This savory stir fry is sure to become a favorite in your household!
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Check out my Easy Instant Pot Asian Beef and my Teriyaki Chicken and Vegetables for more dinner ideas!
Beef stir fry is a classic Asian-inspired dish that features tender slices of beef and sweet, caramelized onions stir-fried together with a variety of vegetables and a flavorful sauce. I made a low-calorie version of this beef stir fry so I can enjoy it more often!
This dish is not only delicious, but it is also a great source of protein and nutrients, making it a healthy meal option. It's also highly customizable, allowing you to use whatever vegetables or cuts of beef you have on hand.
Related recipe: Low Calorie Stir Fry Sauce
Why You'll Love This Recipe
- This recipe can be made in about 30 minutes, making it perfect for busy weeknights.
- The combination of sesame oil, garlic, ginger, Worcestershire sauce and soy sauce gives this dish a delicious umami flavor.
- This stir fry is a great way to get a serving of protein and vegetables in one meal. Plus, you can control the amount of oil and sodium used in the recipe.
- This dish is sure to be a hit with both kids and adults.
Ingredients You'll Need
- Sesame Oil: Adds a distinct nutty flavor.
- Garlic: Used for its aroma and flavor.
- Onion: Adds sweetness and depth.
- Red Bell Pepper & Green Bell Pepper: Colorful and nutritious vegetables that add texture, flavor, and color.
- Ginger: Adds a warming and slightly sweet flavor.
- Flank Steak: A lean and flavorful cut of beef that is perfect for stir-frying.
- Rice Wine Vinegar: Has a mild and slightly sweet flavor and is commonly used in Asian cuisine for its acidity and tangy taste.
- Worcestershire Sauce: Adds a rich umami flavor to the dish.
- Soy Sauce: Used in this recipe to add depth of flavor and seasoning.
- Provolone Cheese (Optional): Has a mild and buttery flavor and melts well, making it the perfect finishing touch for this beef and onion stir fry recipe.
Step-By-Step Instructions
Step 1: Heat 2 tablespoons of sesame oil in a wok or large skillet over high heat. Add minced garlic and chopped onion, and stir-fry for 1-2 minutes until the onion is translucent.
Step 2: Add sliced red and green bell peppers, and minced ginger. Stir-fry for another 2-3 minutes until the vegetables are slightly softened.
Step 3: Push the vegetables to the side of the wok or skillet, and add the remaining tablespoon of sesame oil. Add sliced flank steak to the center of the wok or skillet, and stir-fry for 2-3 minutes until the steak is browned on all sides.
Step 4: Mix in rice wine vinegar, Worcestershire sauce, and soy sauce, and stir-fry for another minute until the sauce is evenly distributed.
Step 5: Turn off the heat, and sprinkle grated provolone cheese over the beef and vegetables, if desired. Cover the wok or skillet with a lid for 1-2 minutes until the cheese is melted and bubbly.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- To be sure that the beef is tender and easy to chew, it's important to slice it thinly against the grain.
- Stir-frying is a fast cooking method, so it's important to have all your ingredients prepped and ready to go before you start cooking. This includes slicing the beef and vegetables, mincing the garlic and ginger, and measuring out the sauces.
- Stir-frying requires high heat to cook the ingredients quickly and evenly. Make sure your pan or wok is hot before you add the ingredients.
- To get a nice melty cheese topping, add the grated provolone to the stir fry at the very end of cooking and let it melt over the top of the beef and vegetables.
Variations
- Vegetarian: Omit the beef and substitute it with tofu or a variety of vegetables such as mushrooms, zucchini, eggplant, and broccoli. Use vegetable broth or water instead of Worcestershire sauce.
- Thai-style: Add Thai basil, lemongrass, and fish sauce to the stir fry for a delicious Thai-inspired flavor.
- Korean-style: Use gochujang sauce instead of Worcestershire sauce for a spicy Korean-inspired flavor.
- Chinese-style: Use oyster sauce instead of Worcestershire sauce and add some bok choy or snow peas to the stir fry for an authentic Chinese flavor.
Storing & Freezing
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to cool the stir fry completely before storing it.
Freezing: Allow the stir fry to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months.
Recipe FAQ's
Yes, you can use a different cut of beef such as sirloin or ribeye. Just make sure to slice it thinly against the grain so it cooks evenly.
Yes, you can add more vegetables such as broccoli, carrots, mushrooms or snow peas. Just make sure to adjust the cooking time accordingly.
Yes, you can use a different type of oil such as canola oil, vegetable oil or peanut oil. However, sesame oil is used in this recipe because it adds a nutty flavor that complements the other ingredients.
Yes, you can use frozen vegetables, but keep in mind that they may release more water than fresh vegetables, which can affect the texture of the dish. Make sure to thaw the vegetables before using them and adjust the cooking time accordingly.
More Dinner Recipes You'll Love
Low Calorie Beef Stir Fry
Special Equipment
Ingredients
- 3 tablespoons sesame oil divided
- 2 cloves garlic mined
- 1 small onion chopped
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- ½ teaspoon minced ginger
- 1 pound flank steak sliced in small pieces
- 2 tablespoons rice wine vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 1 cup grated provolone cheese optional
Instructions
- Heat 2 tablespoons of sesame oil in a wok or large skillet over high heat. Add minced garlic and chopped onion, and stir-fry for 1-2 minutes until the onion is translucent.
- Add sliced red and green bell peppers, and minced ginger. Stir-fry for another 2-3 minutes until the vegetables are slightly softened.
- Push the vegetables to the side of the wok or skillet, and add the remaining tablespoon of sesame oil. Add sliced flank steak to the center of the wok or skillet, and stir-fry for 2-3 minutes until the steak is browned on all sides.
- Mix in rice wine vinegar, Worcestershire sauce, and soy sauce, and stir-fry for another minute until the sauce is evenly distributed.
- Turn off the heat, and sprinkle grated provolone cheese over the beef and vegetables, if desired. Cover the wok or skillet with a lid for 1-2 minutes until the cheese is melted and bubbly.
Notes
- To be sure that the beef is tender and easy to chew, it's important to slice it thinly against the grain. This will help to break down the muscle fibers and make the beef more tender.
- Stir-frying is a fast cooking method, so it's important to have all your ingredients prepped and ready to go before you start cooking. This includes slicing the beef and vegetables, mincing the garlic and ginger, and measuring out the sauces.
- Stir-frying requires high heat to cook the ingredients quickly and evenly. Make sure your pan or wok is hot before you add the ingredients.
- To get a nice melty cheese topping, add the grated provolone to the stir fry at the very end of cooking and let it melt over the top of the beef and vegetables.
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to cool the stir fry completely before storing it.
- Freezing: Allow the stir fry to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Toni
I just made it for dinner last night and it was a huge hit! Will definitely make it again!
Shanna
Such a simple but delicious recipe. I definitely will be making this again.
Dannii
We love a stir fry for a quick and easy meal and this looks delicious.
Chenée Lewis
Looks delicious and so easy!