Lean Beef Stir-Fry with Zucchini Noodles
4 servings · 15 min prep · 12 min cook
Macros per serving
↓ 55% fewer calories · 420 kcal saved
Smart swaps
- Chow mein noodles (8 oz refined flour)→Spiralized zucchini noodles
Eliminates 70g of refined carbs per serving and adds 2g fiber from a whole vegetable base with only 4g net carbs.
- Deep-fried crispy beef→Wok-seared lean sirloin
Top sirloin has 60% less fat than the cornstarch-dredged, deep-fried Beijing beef while providing 8g more protein per serving.
- Brown sugar and hoisin sauce→Sriracha and rice vinegar
Cuts 20g of added sugar per serving while adding heat and acidity for a bolder, cleaner flavor.
- 3 tbsp vegetable oil→Cooking spray and 1 tsp sesame oil
Reduces cooking fat from 42g to under 5g per batch while sesame oil adds rich flavor with minimal volume.
Original
- 1 lb flank steak, thinly sliced
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 0.25 cup soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 8 oz dried chow mein noodles
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
Healthy version
- •1 lb top sirloin steak, thinly sliced against the grain
- •2 tbsp low-sodium soy sauce
- •1 tbsp rice vinegar
- •1 tsp sriracha
- •1 tsp sesame oil
- •1 tbsp arrowroot starch
- •4 medium zucchini, spiralized
- •1 red bell pepper, thinly sliced
- •1 cup snap peas, trimmed
- •3 garlic cloves, minced
- •1 tbsp fresh ginger, grated
- •avocado oil cooking spray
- •1 tsp sesame seeds
Method
- 1
In a bowl, toss sliced sirloin with 1 tbsp soy sauce, rice vinegar, and arrowroot starch. Let marinate 10 minutes.
10 minutes - 2
Heat a large wok or skillet over high heat and coat with cooking spray. Sear beef in a single layer for 2 minutes per side until browned. Remove and set aside.
2 minutes - 3
In the same wok, add sesame oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
30 seconds - 4
Add red bell pepper and snap peas. Stir-fry 2-3 minutes until crisp-tender.
2–3 minutes - 5
Add spiralized zucchini noodles. Toss for 1-2 minutes until just wilted but still slightly firm.
1–2 minutes - 6
Return beef to the wok. Add remaining 1 tbsp soy sauce and sriracha. Toss everything together for 1 minute.
1 minute - 7
Serve immediately, topped with sesame seeds.