Low Sodium Beef Stir Fry Noodles
Elevate your weeknight dinners with this vibrant and wholesome Low Sodium Beef Stir Fry Noodles recipe! Tender slices of marinated flank steak are paired with colorful vegetables like broccoli, bell peppers, and carrots, all tossed with hearty whole wheat noodles in a perfectly balanced sauce featuring low sodium soy sauce, honey, and a hint of ginger. This quick and easy stir-fry comes together in just 35 minutes, making it an ideal option for busy schedules while keeping sodium levels in check. Garnished with green onions and sesame seeds, it’s not only a feast for the palate but also a nutritious choice for mindful eating. Perfect for a healthy family meal, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 0.5 pound Flank steak
- 2 tablespoons Low sodium soy sauce
- 2 cloves Garlic clove, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Olive oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 8 ounces Whole wheat noodles
- 1 cup Broccoli florets
- 1 Bell pepper, thinly sliced
- 1 Carrot, julienned
- 2 Green onions, chopped
- 1 tablespoon Sesame seeds
Instructions
Slice the flank steak thinly against the grain and place in a bowl.
In a small bowl, mix together the low sodium soy sauce, minced garlic, minced ginger, 1 tablespoon of olive oil, rice vinegar, and honey. Pour the marinade over the beef slices and let it sit for at least 15 minutes.
In another bowl, mix cornstarch and water to make a slurry. Set aside.
Cook the whole wheat noodles according to the package instructions, drain, and set aside.
Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.
Add the marinated beef to the pan in a single layer. Cook for about 2-3 minutes on each side until browned and just cooked through. Remove the beef from the pan and set aside.
In the same pan, add the broccoli, bell pepper, and carrot. Stir fry for about 3-4 minutes until they start to become tender.
Return the beef to the pan with the vegetables. Add the cooked noodles.
Pour the cornstarch slurry over the beef and noodles. Stir everything together well to ensure it's evenly coated. Cook for another 2 minutes until the sauce thickens slightly.
Garnish with chopped green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 33.1 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 316 mg | 24% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2119 mg | 45% | |
*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.
