Low Sodium Stir-Fried Minced Meat with Vegetables
Savor the vibrant flavors of this Low Sodium Stir-Fried Minced Meat with Vegetables—a healthy, satisfying dish loaded with lean protein and nutrient-packed veggies. Perfect for those watching their sodium intake, this recipe uses a homemade low-sodium soy sauce blend combined with fresh garlic, ginger, and sesame oil for a bold yet balanced flavor. Tender carrot, zucchini, bell pepper, and green beans pair beautifully with your choice of lean minced chicken, turkey, or beef, creating a colorful and wholesome stir-fry. With just 30 minutes from prep to plate, this quick and easy recipe equally shines as a standalone meal or atop hearty grains like brown rice or quinoa. Simple, nutritious, and delicious, this stir-fry is a weeknight dinner hero.
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Recipe Information
Ingredients
- 300 g Lean minced chicken (or turkey, or beef)
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 100 g Green beans, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Olive oil (or any neutral oil)
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 2 cups Cooked brown rice or quinoa (optional, for serving)
Instructions
Prepare all your ingredients beforehand. Dice the carrot, zucchini, red bell pepper, and green beans into small, bite-sized pieces. Mince the garlic and grate the ginger.
In a small mixing bowl, combine the low-sodium soy sauce, rice vinegar, sesame oil, cornstarch, and water. Stir until the cornstarch is fully dissolved and set aside.
Heat a large nonstick skillet or wok over medium-high heat. Add the olive oil and heat until shimmering.
Add the minced garlic and grated ginger to the skillet. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
Add the minced meat to the skillet, breaking it up with a spatula or wooden spoon. Stir-fry for 5-6 minutes until fully cooked and browned. Remove the cooked meat from the skillet and set it aside.
In the same skillet, add the diced carrot, zucchini, red bell pepper, and green beans. Stir-fry for 6-7 minutes or until the vegetables are tender-crisp.
Return the cooked minced meat to the skillet, combining it with the vegetables.
Pour the prepared sauce over the meat and vegetables. Stir well to coat everything evenly, letting the sauce cook and slightly thicken, about 2-3 minutes.
Remove the skillet from heat. Optionally, garnish with chopped fresh cilantro.
Serve immediately, either on its own or over cooked brown rice or quinoa for a more filling meal.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 15.3 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 156 mg | 12% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2108 mg | 45% | |
*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.
