Low Sodium Stir-Fried Meat with Vegetables
Elevate your weeknight dinner game with this flavorful Low Sodium Stir-Fried Meat with Vegetables recipe, a heart-healthy take on the classic stir-fry. Packed with lean protein from chicken breast or beef strips, and bursting with color and nutrients from broccoli, carrots, red bell pepper, and snow peas, this dish proves that eating well doesn’t mean sacrificing taste. The homemade marinade combines low sodium soy sauce, fresh ginger, and garlic for a savory punch, while a cornstarch slurry creates a perfectly glossy sauce without the extra sodium. With just 20 minutes of prep and 15 minutes of cooking, this quick, wholesome meal is perfect for busy schedules. Serve it as-is or pair it with steamed brown rice or quinoa for a nutritious, satisfying dinner that’s both low in sodium and high in flavor.
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Recipe Information
Ingredients
- 500 grams Chicken breast (boneless, skinless) or lean beef strips
- 3 tablespoons Low sodium soy sauce
- 2 cloves Minced fresh garlic
- 1 teaspoon Minced fresh ginger
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Olive oil (for cooking)
- 250 grams Broccoli florets
- 2 medium Carrots (thinly sliced)
- 1 medium Red bell pepper (sliced)
- 100 grams Snow peas
- 2 stalks Green onion (chopped)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.25 teaspoon Ground black pepper (optional)
Instructions
Slice the chicken breast or lean beef into thin strips and pat dry with a paper towel.
In a small bowl, prepare the marinade by mixing low sodium soy sauce, minced garlic, ginger, rice vinegar, and sesame oil.
Add the meat to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes while preparing the vegetables.
Wash and chop the vegetables: cut broccoli into small florets, thinly slice the carrots, slice the red bell pepper, and trim the snow peas.
In another small bowl, mix cornstarch and water to create a slurry. Set aside.
Heat olive oil in a large wok or skillet over medium-high heat. Once hot, add the marinated meat (reserve the marinade) and stir-fry for 4-5 minutes until cooked through. Remove the meat and set aside.
In the same wok, add a bit more olive oil if needed and stir-fry the vegetables starting with broccoli and carrots for 2-3 minutes.
Add red bell pepper and snow peas and continue stir-frying for another 2 minutes until the vegetables are tender-crisp.
Return the cooked meat to the wok along with any reserved marinade.
Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens slightly.
Season with ground black pepper, if desired, and garnish with chopped green onions before serving.
Serve hot on its own or over steamed brown rice or quinoa for a complete, low-sodium meal.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2229 mg | 97% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 17.1 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 309 mg | 24% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2305 mg | 49% | |
*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.
