Low Fat Beef Stir Fry Noodles
Wholesome, flavorful, and quick to prepare, this Low Fat Beef Stir Fry Noodles recipe is the perfect solution for a healthy weeknight dinner. Made with lean beef sirloin, nutrient-packed vegetables like broccoli, red bell pepper, and sugar snap peas, and tossed with hearty whole wheat noodles, this dish delivers a satisfying meal without the extra fat. A simple yet savory marinade of low-sodium soy sauce, honey, and rice vinegar infuses the beef with rich flavor, while fresh garlic and ginger add an aromatic touch. Stir-fried to perfection in just 15 minutes, this dish is ideal for busy lifestyles and is balanced with vibrant colors, textures, and nutrients. Topped with thinly sliced green onions, it’s a crowd-pleaser that combines wholesome ingredients with takeout-style taste. Perfect for anyone seeking a low-fat, nutrient-rich dinner idea!
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Recipe Information
Ingredients
- 300 grams lean beef sirloin
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1 teaspoon ginger
- 2 cloves garlic
- 1 cup broccoli
- 1 red bell pepper
- 1 carrot
- 100 grams sugar snap peas
- 300 grams whole wheat noodles
- 1 teaspoon sesame oil
- 2 green onions
Instructions
Slice the lean beef sirloin thinly against the grain. Set aside in a bowl.
In a small bowl, whisk together low-sodium soy sauce, rice vinegar, honey, and cornstarch. Pour this marinade over the beef, coating it well, and let sit while preparing the vegetables.
Peel and mince the garlic cloves and ginger.
Cut the broccoli into small florets, slice the red bell pepper and carrot into thin strips, and trim sugar snap peas if needed.
Bring a large pot of water to a boil and cook the whole wheat noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
Heat a large non-stick skillet or wok over medium-high heat. Add the sesame oil, swirl to coat, then add minced garlic and ginger, stirring for about 30 seconds until fragrant.
Add the marinated beef to the skillet in a single layer and cook for 2-3 minutes per side until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the broccoli, red bell pepper, carrot, and sugar snap peas. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.
Add the cooked noodles and beef back to the skillet with the vegetables. Toss everything together and cook for another 2 minutes until heated through.
Slice the green onions thinly and sprinkle over the stir fry just before serving.
Serve the stir fry noodles hot, ensuring an even distribution of beef and vegetables for each portion.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 2028 mg | 88% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 31.9 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2159 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.
