Low Sodium Beef Yakisoba
Savor the bold flavors of Japan with this Low Sodium Beef Yakisoba—a healthier twist on the classic noodle stir-fry! Packed with tender slices of beef sirloin, fresh and vibrant vegetables like crisp green cabbage, sweet red bell peppers, and julienned carrots, this dish delivers a deliciously satisfying meal without the excess sodium. The savory sauce, made with low sodium soy sauce, rice vinegar, and a touch of sugar, perfectly coats every strand of yakisoba or whole-wheat ramen noodles. Fragrant garlic and ginger bring aromatic depth, while sesame oil adds a hint of nuttiness. Ready in just 35 minutes, this quick and easy stir-fry is ideal for busy weeknights. Garnish with sesame seeds for a pop of texture and serve it hot for a wholesome, low-sodium alternative to takeout that doesn’t compromise on flavor! Keywords: low sodium beef yakisoba, healthy Japanese recipes, quick stir-fry noodles.
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Recipe Information
Ingredients
- 0.5 pound beef sirloin, thinly sliced
- 0.25 cup low sodium soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 12 ounces yakisoba or whole-wheat ramen noodles
- 2 cups green cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 0.25 teaspoon black pepper
- 1 tablespoon optional sesame seeds, for garnish
Instructions
Prepare the noodles according to the package instructions, drain them, and set aside.
In a small bowl, mix together the low sodium soy sauce, rice vinegar, sugar, black pepper, and set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, stir for about 30 seconds until fragrant.
Add the sliced beef to the skillet and stir-fry until the beef is browned and cooked through, about 3-4 minutes. Remove beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of sesame oil. Add the cabbage, carrot, and red bell pepper. Stir-fry the vegetables until they are tender but still crisp, about 3-4 minutes.
Return the beef to the skillet with the vegetables, add the cooked noodles, and pour the soy sauce mixture over everything.
Toss everything together until well coated with the sauce and heated through. This should take about 2-3 minutes.
Remove from heat and stir in the sliced green onions.
Serve the Yakisoba hot, garnished with optional sesame seeds if desired.
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 4260 mg | 185% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 30.8 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2588 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.
