Low Sodium Beef Rice Noodle Roll
Delight in the savory, wholesome flavors of this Low Sodium Beef Rice Noodle Roll, a lighter take on the classic dim sum favorite. Perfectly tender beef, marinated in low-sodium soy sauce, garlic, and ginger, pairs beautifully with vibrant julienned vegetables, all wrapped in delicate, homemade rice noodles steamed to perfection. The tapioca starch in the rice noodle batter creates a silky, translucent texture, while a drizzle of sesame oil and rice vinegar adds a subtle depth to the dish. This recipe is an excellent choice for those looking to reduce sodium without compromising on flavor, and it comes together in under an hour, making it a great option for a wholesome dinner or an impressive appetizer. Garnished with fresh green onions, these rice noodle rolls are as visually enticing as they are satisfying.
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Recipe Information
Ingredients
- 250 grams Thinly sliced beef
- 120 grams Rice flour
- 30 grams Tapioca starch
- 400 ml Water
- 2 tablespoons Soy sauce, low sodium
- 1 teaspoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Brown sugar
- 2 tablespoons Green onions, chopped
- 1 teaspoon Ginger, finely grated
- 1 clove Garlic, minced
- 0.5 whole Bell pepper, julienned
- 1 whole Carrot, julienned
- 1 tablespoon Cooking oil
Instructions
Begin by marinating the beef: In a bowl, combine thinly sliced beef with 1 tablespoon of low sodium soy sauce, grated ginger, and minced garlic. Let it marinate for at least 20 minutes.
While the beef is marinating, prepare the rice noodle batter: In a separate bowl, mix rice flour and tapioca starch. Gradually add 400 ml of water while stirring continuously to form a smooth batter without lumps.
Prepare the stir-fry ingredients: Julienne half of a bell pepper and the carrot. Set aside.
For the sauce: Combine the remaining tablespoon of low sodium soy sauce, sesame oil, rice vinegar, and brown sugar in a small bowl. Set aside for later use.
Heat the cooking oil in a non-stick skillet over medium-high heat. Add the marinated beef and stir-fry until fully cooked, about 5-6 minutes. Remove from the skillet and set aside.
In the same skillet, add the julienned bell pepper and carrot. Stir-fry for 2-3 minutes or until they are just tender. Mix back in the cooked beef and the sauce you prepared earlier. Stir to combine everything well. Turn off the heat and set aside.
Prepare a large steaming setup, using a shallow flat tray or plate that fits inside your steamer. Lightly oil the tray to prevent sticking.
Pour a thin layer of the rice noodle batter onto the tray, just enough to cover the bottom. Place in the steamer, cover, and steam for 2-3 minutes, or until the rice noodle is set and translucent.
Remove the tray from the steamer. Line a portion of the beef and vegetable filling on one end of the cooked rice noodle. Gently roll up the noodle, enclosing the filling to form a roll.
Transfer the rolls onto a serving plate and repeat the steaming and rolling process with the remaining batter and filling.
Garnish the completed rolls with chopped green onions. Serve immediately while warm.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 11.3 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1412 mg | 30% | |
*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.
