Low Sodium Mongolian Stir Fry
Savor the bold flavors of your favorite takeout dish with this homemade Low Sodium Mongolian Stir Fry, a healthier twist on a classic! Packed with tender strips of beef sirloin, vibrant vegetables like broccoli, red bell peppers, and carrots, and a rich, savory sauce made with low-sodium soy sauce, fresh ginger, and a hint of sweetness from brown sugar, this recipe delivers restaurant-quality taste with less sodium. The quick stir-fry technique ensures the beef stays juicy, while the veggies remain perfectly crisp-tender. Finished with fragrant sesame oil and a dash of red pepper flakes for subtle heat, this stir fry is ready in just 35 minutes and pairs beautifully with steamed rice. Perfect for weeknight dinners or meal prep, it’s a flavorful, low-sodium alternative that doesn’t skimp on taste! Keywords: low sodium stir fry, Mongolian beef stir fry, healthy Asian recipes, easy dinner ideas, quick stir fry recipe.
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Recipe Information
Ingredients
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 0.25 cup low sodium soy sauce
- 0.25 cup water
- 2 tablespoons brown sugar
- 1 red bell pepper, julienned
- 2 cups broccoli florets
- 1 carrot, sliced thinly
- 3 green onions, sliced
- 1 teaspoon sesame oil
- 0.25 teaspoon red pepper flakes
Instructions
Place the thinly sliced beef in a large bowl and add the cornstarch. Toss to coat the beef evenly and set aside for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat. Add the beef in a single layer and cook, without stirring, for about 2 minutes or until browned. Turn the beef pieces over and cook for another 1-2 minutes until they are fully cooked and light brown. Remove the beef from the pan and set it aside.
In the same pan, add another tablespoon of vegetable oil. Add the minced ginger and garlic, cooking for about 30 seconds until fragrant.
Pour in the low sodium soy sauce, water, and brown sugar. Stir and bring to a simmer until the sugar is dissolved and the sauce thickens slightly, about 2-3 minutes.
Add the red bell pepper, broccoli florets, and carrot slices to the pan. Stir-fry the vegetables in the sauce for about 3-4 minutes until they are tender-crisp.
Return the cooked beef to the pan and toss everything together to coat the beef and vegetables with the sauce evenly.
Drizzle with sesame oil and sprinkle the sliced green onions and red pepper flakes over the top.
Serve the stir fry hot with steamed rice or your choice of sides.
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 30.2 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2461 mg | 52% | |
*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.
