Low Sodium Savory Minced Meat and Vegetable Stir-Fry
Elevate your weeknight meals with this irresistible Low Sodium Savory Minced Meat and Vegetable Stir-Fry, a wholesome and flavorful dish perfect for those seeking healthier, lower-sodium options without sacrificing taste. Featuring lean ground beef or turkey, vibrant vegetables like broccoli, carrots, sugar snap peas, and red bell pepper, and a drizzle of a perfectly balanced soy sauce-based stir-fry blend, this recipe is packed with fresh, nutritious goodness. Enhanced with aromatics like garlic, ginger, and toasted sesame oil, the dish is quick to prepare, taking just 35 minutes from start to finish. Serve it over steamed rice or noodles for a satisfying, complete meal that’s ideal for busy nights yet delicious enough to impress. Perfect for health-conscious food enthusiasts, this vibrant stir-fry delivers bold flavor in every bite while keeping sodium in check—your taste buds and heart will thank you!
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Recipe Information
Ingredients
- 500 grams lean ground beef or turkey
- 1 medium carrot
- 1 medium red bell pepper
- 200 grams broccoli florets
- 150 grams sugar snap peas
- 1 medium onion
- 1 tablespoon fresh ginger
- 3 cloves garlic
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 3 tablespoons water
- 1 teaspoon toasted sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon fresh ground black pepper
- 2 stalks green onions
Instructions
Prepare the vegetables: Peel and julienne the carrot. Dice the bell pepper. Chop the broccoli into small florets. Slice the onion thinly. Trim the ends of the sugar snap peas.
Mince the garlic and ginger finely. Thinly slice the green onions and set them aside for garnish.
In a small bowl, whisk together the low sodium soy sauce, rice vinegar, honey, cornstarch, and water. Set aside.
Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of olive oil.
Add the minced meat to the skillet. Cook until browned and cooked through, breaking any clumps with a spatula, for about 5-7 minutes. Drain any excess fat if needed.
Remove the meat from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. When hot, add the onion, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
Add the carrots, bell pepper, broccoli, and sugar snap peas to the skillet. Stir-fry for about 5 minutes or until the vegetables are tender-crisp.
Return the cooked meat to the skillet. Reduce the heat to medium.
Pour the prepared sauce over the meat and vegetables. Toss everything together to coat well.
Continue to cook for another 2-3 minutes until the sauce has thickened slightly.
Add the sesame oil and freshly ground black pepper. Stir to combine.
Remove from heat and transfer to serving plates.
Garnish with sliced green onions before serving.
Serve hot with steamed rice or cooked noodles if desired.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2322 mg | 101% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 41.2 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 341 mg | 26% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2574 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.
