Heart-Healthy Beef Stir-Fry with Noodles
Elevate your weeknight meals with this flavorful *Heart-Healthy Beef Stir-Fry with Noodles*, a quick and wholesome recipe that’s as nutritious as it is satisfying. Tender, lean beef sirloin is marinated in a zesty blend of low-sodium soy sauce, fresh ginger, and garlic, then stir-fried to perfection alongside vibrant vegetables like red bell pepper, broccoli, carrots, and sugar snap peas. Whole-grain noodles soak up a savory, light sauce made with beef broth and cornstarch, ensuring every bite bursts with umami flavor while keeping sodium levels in check. Garnished with toasted sesame seeds and fresh scallions, this heart-conscious dish comes together in just 35 minutes, making it the ideal healthy dinner for busy nights. Perfect for those seeking a low-sodium, high-fiber meal packed with protein, vitamins, and irresistible taste!
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Recipe Information
Ingredients
- 12 ounces lean beef sirloin, thinly sliced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons canola oil
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 carrot, julienned
- 1 cup sugar snap peas
- 8 ounces whole grain noodles
- 1 cup low-sodium beef broth
- 2 teaspoons cornstarch
- 2 tablespoons chopped scallions
- 2 teaspoons sesame seeds, toasted
- 0.5 teaspoon black pepper, freshly ground
Instructions
In a bowl, combine the sliced beef with 2 tablespoons of low-sodium soy sauce, minced ginger, and minced garlic. Let it marinate for at least 15 minutes.
Cook the whole grain noodles according to package instructions. Drain and set aside.
In a large wok or skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned. Remove the beef and set aside.
In the same wok, add the remaining tablespoon of canola oil. Stir-fry the red bell pepper, broccoli florets, julienned carrot, and sugar snap peas for about 4-5 minutes until they are tender-crisp.
In a small bowl, whisk together the low-sodium beef broth, remaining 1 tablespoon of soy sauce, and cornstarch until smooth.
Return the beef to the wok, and pour the broth mixture over everything. Stir well to combine and cook for an additional 2-3 minutes until the sauce thickens.
Add the cooked whole grain noodles to the wok and toss everything together to coat the noodles with the sauce thoroughly.
Season with freshly ground black pepper. Sprinkle with chopped scallions and toasted sesame seeds before serving.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 2076 mg | 90% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 20.7 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2177 mg | 46% | |
*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.
