Low Fat Beef Kway Teow
Satisfy your cravings for bold, savory flavors with this Low Fat Beef Kway Teow—a healthier twist on a classic Asian noodle dish. Tender slices of lean beef sirloin are paired with silky flat rice noodles, crunchy bean sprouts, and vibrant Chinese broccoli, all tossed in a balanced blend of low-sodium soy sauce, light oyster sauce, and dark soy sauce. Infused with aromatic garlic, ginger, and a hint of sesame oil, this quick stir-fry is ready in just 35 minutes, making it perfect for busy weeknights. Packed with taste but low in fat, this recipe offers a guilt-free way to enjoy an iconic street food favorite.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 400 grams flat rice noodles (kway teow)
- 200 grams lean beef sirloin, thinly sliced
- 3 tablespoons soy sauce, low-sodium
- 1 tablespoon light oyster sauce
- 1 teaspoon dark soy sauce
- 2 units garlic cloves, minced
- 1 teaspoon ginger, finely grated
- 100 grams bean sprouts
- 100 grams Chinese broccoli (gai lan), cut into 2-inch pieces
- 3 units spring onions, sliced
- 1 teaspoon sesame oil
- 1 tablespoon canola oil
- 0.25 teaspoon black pepper
- 50 milliliters water
Instructions
Soak the flat rice noodles in hot water for about 10 minutes or until they soften. Drain and set aside.
In a small bowl, mix together the low-sodium soy sauce, light oyster sauce, and dark soy sauce. Set the mixture aside.
Heat a large non-stick frying pan or wok over medium-high heat and add the canola oil.
Add the minced garlic and grated ginger to the pan, stirring quickly for about 30 seconds until fragrant.
Add the sliced beef to the pan, stir-frying for about 2-3 minutes until the beef is cooked through. Remove the beef from the pan and set aside.
In the same pan, add the Chinese broccoli and stir-fry for about 2 minutes. Add a splash of water to help steam the broccoli.
Push the broccoli to one side and add the softened noodles to the pan, pouring the soy sauce mixture over the top. Stir-fry and mix well to coat the noodles evenly with the sauce.
Add the cooked beef back into the pan, along with the bean sprouts and spring onions. Stir-fry for another 1-2 minutes until everything is heated through.
Drizzle the sesame oil over the top and season with black pepper to taste.
Serve the Low Fat Beef Kway Teow hot, garnished with additional spring onions if desired.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.5 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 434 mg | 9% | |
*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.
