Heart-Healthy Beef Udon
Elevate your weeknight dinner game with this vibrant and nutritious Heart-Healthy Beef Udon recipe, a delightful spin on classic Japanese comfort food. Featuring tender slices of lean beef sirloin, whole grain udon noodles, and an array of colorful veggies like broccoli, red bell pepper, and sugar snap peas, this dish is packed with fiber, vitamins, and protein to fuel your body and support heart health. Seasoned with aromatic garlic, fresh ginger, and a splash of low-sodium soy sauce, every bite bursts with rich umami flavor. The low-sodium beef broth creates a light yet savory base, while red chili flakes and toasted sesame seeds add the perfect touch of heat and nuttiness. Ready in just 35 minutes, it's a wholesome and satisfying recipe ideal for busy nights. Serve a steaming bowl of this guilt-free noodle bliss and watch it become a family favorite!
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Recipe Information
Ingredients
- 200 grams whole grain udon noodles
- 250 grams lean beef sirloin
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic
- 1 tablespoon fresh ginger
- 1 red bell pepper
- 100 grams broccoli florets
- 1 carrot
- 2 scallions
- 100 grams sugar snap peas
- 500 ml low-sodium beef broth
- 0.5 teaspoon red chili flakes
- 1 tablespoon toasted sesame seeds
Instructions
Slice the lean beef sirloin thinly against the grain. Mince the garlic and grate the ginger. Thinly slice the red bell pepper and carrot. Cut the scallions into 1-inch pieces.
Cook the whole grain udon noodles according to package instructions. Drain and set aside.
In a large pan, heat the sesame oil over medium-high heat. Add the garlic, ginger, and beef slices. Stir-fry for about 3-4 minutes until the beef is browned.
Add the red bell pepper, broccoli florets, carrot, sugar snap peas, and half of the scallions to the pan. Continue stir-frying for another 4-5 minutes until the vegetables are just tender.
Pour the low-sodium beef broth and low-sodium soy sauce into the pan. Bring to a simmer.
Add the cooked udon noodles to the pan and gently toss to combine with the beef and vegetables.
Sprinkle the dish with red chili flakes for a hint of heat and toasted sesame seeds for added flavor and texture.
Serve hot, garnished with the remaining scallions.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 188 mg | 62% | |
| Sodium | 2092 mg | 91% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 14.6 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1636 mg | 35% | |
*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.
