Lean Beef Stir-Fry with Steamed Green Beans and Edamame

A vibrant skillet stir-fry featuring lean ground beef and crunchy vegetables coated in a light, savory sauce, served with high-fiber green beans and edamame.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $4.68/serving

Dietary

• Dairy-Free
• Nut-Free
• Low-Calorie
• Low-Carb
• Low-Saturated-Fat
• Low-Sugar
• High-Protein
• Low-Fat

Tags

• one-pot
• stir-fry
• healthy
• savory
• quick

Ingredients

• 1 tablespoon olive oil
• 10 ounce ground beef (96% lean / 4% fat)
• 0.5 cup yellow onion (diced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 red bell pepper (large, thinly sliced)
• 1 cup green beans (trimmed)
• 0.5 cup shelled edamame (frozen, thawed)
• 0.25 cup low-sodium soy sauce
• 0.5 teaspoon black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
2. Add diced yellow onion to the skillet and cook for 2-3 minutes until softened. Stir in minced garlic and grated fresh ginger and cook for 1 minute more until fragrant.
3. Add thinly sliced red bell pepper, trimmed green beans, and shelled edamame to the skillet. Cook for 3-5 minutes, stirring frequently, until vegetables are tender-crisp.
4. Pour in low-sodium soy sauce and season with black pepper. Toss everything together to coat the beef and vegetables in the sauce. Cook for 1-2 minutes until heated through.
5. Serve immediately. Divide into two portions for tonight and tomorrow's meal.

Notes

Ensure you use a low-sodium soy sauce to meet dietary goals. You can add a pinch of red pepper flakes for a touch of heat if desired.

Nutrition (per serving)

• Calories: 346
• Protein: 38.1 g
• Carbohydrates: 16.7 g
• Fat: 13.3 g
• Fiber: 4.1 g
• Sodium: 1423 mg
• Saturated Fat: 3.6 g
• Sugar: 6.7 g
• Cholesterol: 88 mg