Low Sodium Classic Stir-Fried Beef with Vegetables
Savor the vibrant flavors of this **Low Sodium Classic Stir-Fried Beef with Vegetables**, a healthier take on the traditional stir-fry recipe without compromising on taste. In just 30 minutes, you’ll create a protein-packed, nutrient-dense dish that balances tender beef sirloin, crisp broccoli florets, sweet red bell peppers, and flavorful carrots. The magic lies in the light yet robust sauce made with low sodium soy sauce and beef broth, delicately infused with garlic and ginger for a fragrant finish. Topped with crunchy unsalted cashews and fresh green onions, this quick and wholesome meal is perfect for busy weeknights. Serve it as is for a delectable low-sodium option, or pair it with steamed brown rice for a complete, guilt-free dinner. Ideal for anyone seeking flavorful yet heart-healthy recipes!
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Recipe Information
Ingredients
- 12 ounces sliced beef sirloin
- 2 tablespoons low sodium soy sauce
- 1 tablespoon cornstarch
- 0.5 cup low sodium beef broth
- 2 tablespoons canola oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 3 stalks green onions, sliced
- 0.25 cup unsalted cashews
- 0.5 teaspoon ground black pepper
Instructions
In a medium bowl, combine sliced beef, low sodium soy sauce, and cornstarch. Stir to coat the beef evenly, then let it marinate for about 10 minutes.
In a small bowl, mix the low sodium beef broth with the ground black pepper and set aside.
Heat 1 tablespoon of canola oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot, add the marinated beef slices in a single layer, cooking them until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of canola oil. Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, and carrots to the skillet. Stir-fry the vegetables for 3-4 minutes until they are slightly tender but still crisp.
Return the cooked beef to the skillet with the vegetables. Pour the prepared beef broth mixture over the beef and vegetables, stirring everything to combine.
Add the green onions and unsalted cashews, tossing them with the beef and vegetables. Continue to cook for another 2 minutes until the sauce has slightly thickened and everything is well combined.
Serve the stir-fried beef and vegetables hot, optionally garnishing with additional sliced green onions or sesame seeds for added flavor.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1650 mg | 72% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 19.6 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2730 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.
