Low Sodium Beef Stir-Fry with Noodles
Savor the bold flavors of this Low Sodium Beef Stir-Fry with Noodles, a healthy and satisfying twist on a classic Asian-inspired dish. Featuring tender strips of lean beef marinated in low-sodium soy sauce, fresh ginger, and garlic, this recipe delivers rich, savory taste without the extra salt. Vibrant veggies, including red bell peppers, broccoli, and carrots, add a delightful crunch, while rice noodles soak up the flavorful sauce. Topped with a sprinkle of unsalted peanuts and fresh cilantro, this quick and easy 35-minute meal is perfect for busy weeknights or a wholesome family dinner. Packed with protein, low in sodium, and bursting with fresh ingredients, this recipe is a delicious and nutritious alternative to traditional stir-fries.
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Recipe Information
Ingredients
- 1 pound Lean beef flank steak, thinly sliced
- 0.25 cup Low-sodium soy sauce
- 2 tablespoons Cornstarch
- 1 tablespoon Fresh ginger, grated
- 3 cloves Garlic, minced
- 2 tablespoons Sesame oil
- 1 medium Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 large Carrot, julienned
- 3 Green onions, sliced
- 0.5 cup Low-sodium beef broth
- 8 ounces Rice noodles
- 0.25 cup Unsalted peanuts, chopped
- 0.25 cup Fresh cilantro, chopped
Instructions
In a medium bowl, combine the thinly sliced beef with low-sodium soy sauce, grated ginger, minced garlic, and cornstarch. Stir to coat the beef evenly. Let it marinate for about 10 minutes.
While the beef is marinating, prepare the rice noodles according to the package directions. Once cooked, drain and set aside.
Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 3-4 minutes until the beef is browned and just cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the red bell pepper, broccoli, and carrot. Stir-fry for 4 minutes until the vegetables are tender-crisp.
Return the cooked beef to the skillet and add the sliced green onions. Pour in the low-sodium beef broth, stirring to combine all the ingredients. Cook for an additional 2 minutes until the mixture is heated through.
Add the cooked rice noodles to the skillet, tossing everything together to ensure the noodles are coated with the sauce and heated through.
Transfer the stir-fry to serving plates. Garnish with chopped unsalted peanuts and fresh cilantro before serving. Enjoy!
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3002 mg | 131% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 15.1 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2598 mg | 55% | |
*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.
