Low Sodium Beef Black Pepper
Elevate your dinner game with this flavorful and heart-smart Low Sodium Beef Black Pepper recipe! Featuring tender slices of marinated beef sirloin, crisp bell peppers, and a zesty black pepper-infused sauce, this dish strikes the perfect balance of bold flavors and mindful eating. By using low sodium soy sauce and skipping excessive salt, this stir-fry delivers a healthier twist to a classic favorite without compromising on taste. Ready in just 35 minutes, it's an easy yet impressive option for weeknight dinners or casual entertaining. Serve it over steamed rice or alongside stir-fried noodles for a satisfying, low sodium meal everyone will love.
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Recipe Information
Ingredients
- 500 grams Beef sirloin, thinly sliced
- 2 teaspoons Black pepper, freshly ground
- 3 tablespoons Low sodium soy sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 medium Onion, thinly sliced
- 1 medium Red bell pepper, julienned
- 1 medium Green bell pepper, julienned
- 1 cup Water
- 1 teaspoon Sugar
- 1 tablespoon Rice vinegar
Instructions
In a large bowl, combine the thinly sliced beef, 1 tablespoon of low sodium soy sauce, and 1 tablespoon of cornstarch. Mix well to coat the beef evenly and set aside for 15 minutes to marinate.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated beef to the skillet in a single layer, cooking in batches if necessary. Sear the beef for about 2 minutes on each side until browned and cooked through. Remove beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sliced onion, stir-frying for about 2 minutes until fragrant and the onion begins to soften.
Add the julienned red and green bell peppers to the skillet. Stir-fry for another 3 minutes until the peppers are crisp-tender.
In a small bowl, mix the remaining 2 tablespoons of low sodium soy sauce, 1 tablespoon of cornstarch, freshly ground black pepper, sugar, rice vinegar, and water. Stir until cornstarch is dissolved.
Return the cooked beef to the skillet, then pour the sauce mixture over the beef and vegetables.
Stir everything together, allowing the sauce to thicken and coat the beef and vegetables evenly. Cook for an additional 2-3 minutes until the sauce is glossy and thickened.
Remove from heat and serve hot over steamed rice or with your choice of side.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2051 mg | 89% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 18.6 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2638 mg | 56% | |
*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.
