Low Sodium Beef Kway Teow
Discover the perfect harmony of bold flavors and healthy choices with this Low Sodium Beef Kway Teow recipe—a lighter, yet equally satisfying twist on the classic Malaysian favorite. Featuring tender slices of marinated beef sirloin, flat rice noodles, and a medley of vibrant vegetables like choy sum and bean sprouts, this dish balances savory notes with a hint of spice from fresh red chili. Enhanced with low-sodium soy sauce, a touch of oyster sauce, and aromatic garlic and ginger, it delivers rich depth without compromising on heart-healthy ingredients. Prepared in just 40 minutes, this quick and easy stir-fry is ideal for weeknight dinners and makes four delightful servings. Garnished with green onions for a fresh finish, it's a wholesome option that doesn't skimp on flavor. Perfect for those seeking low-sodium Asian comfort food recipes!
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Recipe Information
Ingredients
- 400 grams Flat rice noodles
- 250 grams Beef sirloin
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Oyster sauce
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 100 grams Bean sprouts
- 150 grams Choy sum or Chinese broccoli
- 1 Red chili, sliced
- 2 stalks Green onions, chopped
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.25 teaspoon Black pepper
Instructions
Slice the beef sirloin thinly against the grain. In a small bowl, mix the cornstarch and water to create a slurry.
In a larger bowl, combine the beef slices with 1 tablespoon of low-sodium soy sauce and half of the cornstarch slurry. Set aside to marinate for 15 minutes.
Cook the rice noodles according to package instructions, then drain and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat.
Add the marinated beef to the pan and stir-fry for 2-3 minutes until browned. Remove the beef from the pan and set aside.
In the same pan, add the remaining tablespoon of oil along with the garlic and ginger, sauté for 30 seconds until fragrant.
Add the choy sum or Chinese broccoli, and stir-fry for 2 minutes until slightly softened.
Add the cooked rice noodles, remaining soy sauce, oyster sauce, and sesame oil to the pan.
Return the beef to the pan along with the bean sprouts and stir-fry all ingredients together for another 2-3 minutes.
Sprinkle the black pepper and sliced chili over the noodles, mixing them into the dish.
Garnish with chopped green onions before serving hot.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 2251 mg | 98% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 9.6 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1922 mg | 41% | |
*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.
