Low Sodium Savory Steak Stir Fry
Discover the ultimate weeknight dinner with this Low Sodium Savory Steak Stir Fry, a flavorful and heart-healthy twist on a classic favorite. Packed with tender strips of marinated beef sirloin, a vibrant medley of crisp veggies like broccoli, snap peas, and bell peppers, and a savory sauce made from low-sodium soy sauce and chicken broth, this dish is both nutritious and satisfying. With just 20 minutes of prep and 15 minutes of cooking, this quick stir fry delivers bold flavors without the excess sodium, making it perfect for anyone seeking a healthier alternative. Finished with a sprinkle of sesame seeds for a nutty crunch, this stir fry pairs beautifully with steamed brown rice or quinoa for a well-rounded meal. Whether you're aiming to lower your sodium intake or simply love hearty, wholesome dinners, this recipe is guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 1 pound beef sirloin steak
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 2 tablespoons canola oil
- 2 cups broccoli florets
- 1 large red bell pepper
- 1 cup snap peas
- 1 large carrot
- 1 teaspoon ginger
- 1 small onion
- 1 cup low-sodium chicken broth
- 1 tablespoon sesame seeds
Instructions
Thinly slice the beef sirloin steak against the grain into bite-sized strips and place in a bowl.
In a small bowl, mix the low-sodium soy sauce, cornstarch, garlic powder, and ground black pepper. Pour this marinade over the sliced steak and toss to coat evenly. Let stand for 10 minutes.
Prepare the vegetables: cut the red bell pepper into thin strips, slice the carrot into thin rounds, chop the onion finely, and grate or mince the ginger.
Heat 1 tablespoon of canola oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and cook until browned, about 3-4 minutes, stirring occasionally. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of canola oil. Add the onion and ginger, stirring frequently until the onion becomes soft and translucent, about 2 minutes.
Add the broccoli florets, red bell pepper strips, snap peas, and carrot slices to the skillet. Stir-fry the vegetables for about 5 minutes or until they are slightly tender but still crisp.
Return the cooked beef to the skillet. Pour the low-sodium chicken broth over the mixture, gently stirring to combine and allow the flavors to meld for 2-3 minutes.
Sprinkle sesame seeds over the stir fry and toss to combine.
Remove from heat and serve immediately. This stir fry pairs well with steamed brown rice or quinoa for a wholesome meal.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1938 mg | 84% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 21.9 g | ||
| Protein | 142.5 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2176 mg | 46% | |
*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.
