Low Sodium Spicy Beef Stir-Fry
Spice up your weeknight dinner routine with this vibrant and flavorful Low Sodium Spicy Beef Stir-Fry! Packed with tender beef strips, crisp broccoli florets, sweet red bell peppers, and carrots, this recipe delivers bold taste without the excess sodium. Fresh ginger, garlic, and a touch of crushed red pepper add aromatic heat, while a homemade sauce of low sodium soy sauce, rice vinegar, honey, and cornstarch ensures a perfectly balanced finish. Ready in just 30 minutes, this quick and healthy stir-fry can be served over hearty brown rice for a wholesome meal that’s perfect for busy schedules. Discover how easy it is to enjoy nutritious, restaurant-quality dishes right at home!
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Recipe Information
Ingredients
- 1 lb Beef sirloin or flank steak
- 2 tbsp Sesame oil
- 3 whole Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 tsp Crushed red pepper flakes
- 3 tbsp Low sodium soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Honey
- 2 tsp Cornstarch
- 3 tbsp Water
- 2 cups Broccoli florets
- 1 whole Red bell pepper, sliced
- 1 whole Carrot, julienned
- 2 whole Green onions, chopped
- 2 cups Cooked brown rice (optional, for serving)
Instructions
Thinly slice the beef into strips, cutting against the grain. Set aside.
In a small bowl, whisk together the low sodium soy sauce, rice vinegar, honey, cornstarch, and water to create the sauce. Set aside.
Prepare the vegetables by chopping the broccoli into small florets, slicing the red bell pepper, julienning the carrot, and chopping the green onions.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic, grated ginger, and crushed red pepper flakes to the skillet. Stir and cook for 30 seconds until fragrant.
Add the beef to the skillet and cook for 3–4 minutes, stirring frequently, until it is browned but not fully cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the broccoli, red bell pepper, and carrot. Stir-fry for 4–5 minutes until the vegetables are tender-crisp.
Return the beef to the skillet along with the prepared sauce. Stir well to coat everything evenly.
Cook for an additional 2–3 minutes, allowing the sauce to thicken and the beef to fully cook through.
Garnish with chopped green onions and serve immediately over cooked brown rice, if desired.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2108 mg | 92% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 29.7 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2364 mg | 50% | |
*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.
