Low Sodium Beef Stir Fry
Savor the bold flavors of this Low Sodium Beef Stir Fry, a healthier twist on a classic takeout favorite that's both delicious and heart-friendly. Featuring tender strips of beef sirloin marinated in low-sodium soy sauce and cornstarch, this recipe delivers maximum flavor with minimal salt. Fresh, vibrant vegetables like red bell peppers, broccoli, and carrots bring color and crunch, while a fragrant sauce of garlic, ginger, and low-sodium beef broth ties it all together. Cooked in a combination of olive and sesame oil, this stir fry achieves perfectly balanced richness and depth. Ready in just 35 minutes, this easy recipe is perfect for busy weeknights and pairs beautifully with brown rice or quinoa for a complete and nutritious meal. Whether you're watching your sodium intake or simply craving a wholesome homemade dinner, this beef stir fry is sure to satisfy.
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Recipe Information
Ingredients
- 450 grams beef sirloin, sliced into thin strips
- 1 tablespoon cornstarch
- 2 tablespoons low-sodium soy sauce
- 100 milliliters low-sodium beef broth
- 1 tablespoon fresh ginger, minced
- 2 large garlic cloves, minced
- 1 medium red bell pepper, sliced
- 200 grams broccoli florets
- 1 medium carrot, julienned
- 2 stalks green onions, chopped
- 2 teaspoons sesame oil
- 1 tablespoon olive oil
- 0.5 teaspoon black pepper
Instructions
In a medium bowl, combine the beef strips with cornstarch and 1 tablespoon of low-sodium soy sauce. Mix well to coat the beef evenly and set aside for 10 minutes.
In a small bowl, prepare the sauce by mixing the remaining 1 tablespoon of low-sodium soy sauce with low-sodium beef broth, minced ginger, and minced garlic.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the marinated beef strips to the skillet and stir-fry for about 3-4 minutes, or until the beef is browned and cooked through. Remove the beef from the skillet and set it aside.
In the same skillet, add sesame oil, then add the red bell pepper, broccoli florets, and julienned carrot. Stir-fry for approximately 5 minutes until the vegetables become tender-crisp.
Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce into the skillet, and stir everything together, cooking for an additional 2-3 minutes to heat through and combine flavors.
Season the stir fry with black pepper and top with chopped green onions before serving.
Serve immediately over a bed of cooked brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 11.1 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 221 mg | 17% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2056 mg | 44% | |
*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.
