Low Fat Stir-Fried Noodles with Vegetables and Beef
Discover the perfect blend of flavors and health-conscious cooking with this Low Fat Stir-Fried Noodles with Vegetables and Beef recipe. Made with lean beef, vibrant fresh vegetables like broccoli, snap peas, and bell peppers, and whole wheat noodles, this dish is a nutrient-packed option for quick and satisfying weeknight dinners. The marinated beef lends a tender, savory note while aromatic garlic, ginger, and a touch of sesame oil enhance the rich, stir-fry flavors. Prepared with minimal oil and seasoned with low-sodium soy sauce and hoisin sauce for a light yet delectable finish, this recipe is ideal for anyone seeking a lower-fat meal that doesn’t skimp on taste. Ready in just 35 minutes and perfect for four servings, it’s a wholesome and colorful dish you’ll want to include in your mealtime rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams lean beef (such as sirloin or flank steak), thinly sliced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 large carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 150 grams broccoli florets
- 100 grams snap peas
- 2 green onions, sliced
- 300 grams cooked whole wheat noodles
- 3 tablespoons low-sodium chicken or beef broth
- 2 teaspoons olive oil (for cooking)
Instructions
In a bowl, combine the soy sauce, hoisin sauce, and cornstarch. Stir until the cornstarch is dissolved. Add the thinly sliced beef to the mixture and marinate for 15 minutes.
Prepare all your vegetables: julienne the carrot, slice the red bell pepper, separate the broccoli into small florets, and trim the snap peas. Set aside.
Cook the whole wheat noodles according to the package instructions, drain, and set aside.
Heat 1 teaspoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 2-3 minutes or until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining teaspoon of olive oil. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the carrot, red bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes, stirring frequently, until they are tender-crisp.
Return the cooked beef to the skillet. Add the cooked noodles and pour in the chicken or beef broth. Toss everything together to combine, ensuring the noodles are heated through.
Drizzle the sesame oil over the stir-fry and stir to coat evenly. Adjust the seasoning with additional soy sauce if needed.
Garnish with sliced green onions and serve hot. Enjoy your low-fat stir-fried noodles with vegetables and beef!
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 176 mg | 58% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 21.2 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1714 mg | 36% | |
*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.
