Low Sodium Beef Broccoli
Savor the bold and savory flavors of this Low Sodium Beef Broccoli recipe, a healthier twist on the classic takeout favorite. Tender slices of beef sirloin are marinated in an aromatic blend of low sodium soy sauce, mirin, garlic, and ginger, then stir-fried to perfection alongside crisp-tender broccoli florets and vibrant red bell peppers. Thickened with a light cornstarch slurry, the glossy sauce ties the dish together without compromising on flavor. Finished with a sprinkle of sesame seeds and fresh scallions, this quick and easy 30-minute meal is perfect for weeknight dinners. Packed with wholesome ingredients and loaded with fresh flavor, this low sodium recipe is a delicious way to enjoy a guilt-free version of a beloved classic. Ideal for family meals or meal prep, it’s a wholesome, restaurant-quality dish that fits conveniently into your healthy eating routine.
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Recipe Information
Ingredients
- 1 pound beef sirloin
- 4 cups broccoli florets
- 0.25 cup low sodium soy sauce
- 2 tablespoons mirin (Japanese cooking wine)
- 2 teaspoons minced garlic
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch
- 0.25 cup water
- 2 tablespoons vegetable oil
- 1 medium red bell pepper, sliced
- 2 tablespoons scallions, chopped
- 1 tablespoon sesame seeds
- 0.25 teaspoon black pepper
Instructions
Slice the beef sirloin thinly against the grain into bite-sized pieces.
In a large bowl, combine the low sodium soy sauce, mirin, minced garlic, grated ginger, and black pepper. Add the beef slices to the bowl, tossing to coat. Let this marinate for at least 15 minutes.
In a small bowl, mix the cornstarch and water until smooth to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the sliced red bell pepper to the pan and stir-fry for 2-3 minutes, until just tender. Remove the pepper from the pan and set aside.
Add another tablespoon of vegetable oil to the pan. Stir-fry the beef slices in batches to avoid overcrowding, cooking each batch for about 2-3 minutes, until browned. Transfer the cooked beef to a plate.
Add the broccoli florets to the pan, with a splash of water if needed, and cover to steam for 3 minutes, until crisp-tender.
Return the beef and red bell peppers to the pan with the broccoli.
Stir the cornstarch slurry again then pour it into the pan, stirring constantly. Cook for an additional 2 minutes, until the sauce thickens and everything is well coated.
Garnish with chopped scallions and sesame seeds before serving warm.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2820 mg | 123% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 13.0 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2265 mg | 48% | |
*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.
