Heart-Healthy Beef Kway Teow
Elevate your weeknight dinner with this flavorful and nutritious Heart-Healthy Beef Kway Teow! A wholesome twist on the classic Malaysian dish, this recipe features tender slices of lean beef sirloin stir-fried with vibrant vegetables like spinach, red bell pepper, and bean sprouts, creating a colorful and nutrient-packed meal. Brown rice noodles replace traditional varieties for added fiber and lower glycemic impact, while a light yet savory combination of low-sodium soy sauce, reduced-salt oyster sauce, and sesame oil rounds out the dish. Perfect for health-conscious foodies, this quick stir-fry recipe is ready in just 40 minutes and serves four, making it ideal for busy families or meal prep. Try this heart-healthy version that doesn’t compromise on the bold, authentic flavors of classic Kway Teow!
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Recipe Information
Ingredients
- 300 grams Lean beef sirloin, thinly sliced
- 200 grams Brown rice noodles (Kway Teow)
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Oyster sauce, low-salt
- 100 grams Bean sprouts
- 3 pieces Spring onions, sliced
- 1 medium Red bell pepper, thinly sliced
- 100 grams Spinach leaves
- 1 teaspoon Sesame oil
- 0.5 teaspoon Cracked black pepper
Instructions
Bring a large pot of water to a boil. Add the brown rice noodles and cook according to package instructions until just al dente. Drain and rinse under cold water to stop cooking. Set aside.
In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced beef and stir-fry for 2-3 minutes until browned. Remove the beef from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil along with the minced garlic and ginger. Stir-fry for about 1 minute until fragrant.
Add the sliced red bell pepper to the pan and cook for another 2 minutes, then add the spinach and cook until wilted.
Return the beef to the skillet, then add the cooked noodles. Pour in the low-sodium soy sauce, oyster sauce, and crack the black pepper over the mixture. Toss everything together, ensuring the noodles and vegetables are well coated in the sauce.
Stir in the bean sprouts and sliced spring onions, tossing them quickly with the rest of the ingredients for an additional minute.
Finish with a drizzle of sesame oil for flavor.
Serve the Beef Kway Teow hot, optionally garnished with additional sliced spring onions.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 2003 mg | 87% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 13.9 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2396 mg | 51% | |
*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.
