Low Fat Beef Rice Noodles
Savor the vibrant flavors of this Low Fat Beef Rice Noodles recipe, a quick and wholesome dish perfect for busy weeknights or healthy meal planning. Made with tender strips of lean beef sirloin, gluten-free rice noodles, and a medley of fresh vegetables like red bell peppers, carrots, and spring onions, this stir-fry is a feast for both the palate and the eyes. A fragrant mix of garlic, ginger, soy sauce, and hoisin sauce creates a savory, umami-rich base, while hints of sesame oil and red chili flakes add depth and a subtle kick. With only 15 minutes of cooking time, this low-fat, high-protein meal is as nutritious as it is delicious. Serve it fresh, garnished with vibrant cilantro and spring onions for a restaurant-worthy touch at home! Perfect keywords: **low fat dinner recipes**, **beef rice noodles stir-fry**, **quick healthy meals**, **Asian-inspired noodles**, **low sodium recipes**.
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Recipe Information
Ingredients
- 300 grams lean beef sirloin
- 200 grams rice noodles
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 3 units garlic cloves
- 1 tablespoon ginger
- 1 unit red bell pepper
- 1 large carrot
- 3 units spring onions
- 1 teaspoon sesame oil
- 250 milliliters low sodium beef broth
- 1 teaspoon cornstarch
- 0.5 teaspoon black pepper
- 0.5 teaspoon red chili flakes
- 2 tablespoons fresh cilantro
Instructions
Begin by slicing the lean beef sirloin into very thin strips and set aside.
Prepare the rice noodles according to the package instructions. Once cooked, drain and set aside.
In a small bowl, combine the soy sauce, hoisin sauce, and cornstarch. Stir well and set aside.
Mince the garlic cloves and finely chop the ginger. Cut the red bell pepper into thin strips and julienne the carrot. Chop the spring onions into thin slices, separating the white and green parts.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the garlic and ginger to the skillet and stir fry for 30 seconds until fragrant.
Increase the heat to high, add the sliced beef to the skillet, and stir fry for 2-3 minutes, or until browned.
Add the bell pepper, carrot, and the white parts of the spring onions to the skillet. Continue to stir fry for another 2-3 minutes or until the vegetables are crisp-tender.
Pour in the soy sauce mixture along with the low sodium beef broth, stirring well to coat the beef and vegetables.
Add the cooked rice noodles, black pepper, and red chili flakes to the skillet, tossing everything to combine.
Cook for another minute, allowing the sauce to thicken slightly and coat the noodles evenly.
Remove from heat and serve hot, garnished with the green parts of the spring onions and fresh cilantro.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 2284 mg | 99% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 12.5 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1969 mg | 42% | |
*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.
