Low Sodium Beef Stir-Fry with Vegetables and Rice
Experience the perfect balance of bold flavors and wholesome nutrition with this Low Sodium Beef Stir-Fry with Vegetables and Rice. Tender slices of sirloin beef are lightly coated and seared to perfection, then paired with a vibrant medley of crisp-tender vegetables like broccoli, red bell peppers, snow peas, and carrots for a deliciously colorful meal. The savory sauce, made with reduced-sodium soy sauce, unsalted beef broth, rice vinegar, and a touch of honey, delivers irresistible umami without overwhelming saltiness. Served over hearty brown rice, this stir-fry is a heart-healthy, protein-packed option that’s ready in just 45 minutes. Perfect for weeknights or meal prep, this low-sodium recipe embodies flavor, balance, and satisfaction for health-conscious food lovers.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large carrot, julienned
- 1 large red bell pepper, sliced
- 2 cups broccoli florets
- 1 cup snow peas, trimmed
- 1 tablespoon reduced-sodium soy sauce
- 0.5 cup unsalted beef broth
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds (optional)
Instructions
In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 35-40 minutes until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
In a small bowl, toss the sliced beef with cornstarch until thoroughly coated and set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the beef in a single layer and cook for 3-4 minutes on each side until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and ginger, stirring for about 30 seconds until fragrant.
Add the carrot, red bell pepper, broccoli, and snow peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
In a small bowl, whisk together the reduced-sodium soy sauce, unsalted beef broth, rice vinegar, honey, and sesame oil.
Return the beef to the skillet and pour the sauce over the beef and vegetables. Stir to combine, and let cook for 2-3 minutes until the sauce thickens and the beef is heated through.
Remove from heat and garnish with chopped green onions and sesame seeds if using.
Serve the beef stir-fry over the cooked brown rice and enjoy warm.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 37.7 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2705 mg | 58% | |
*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.
