Low Sodium Stir-Fried Noodles with Beef and Vegetables
Savor the perfect balance of flavor and nutrition with this Low Sodium Stir-Fried Noodles with Beef and Vegetables recipe! Packed with tender slices of marinated beef, vibrant vegetables like broccoli, carrots, and bell peppers, and tossed in rice noodles, this dish is a healthier twist on classic stir-fry favorites. The use of low-sodium soy sauce and a touch of rice vinegar ensures bold umami taste without the extra sodium, making it ideal for health-conscious eaters. Quick to prepare with just 20 minutes of prep time, this one-pan wonder is perfect for busy weeknights or as a crowd-pleasing dinner. Customize it with optional bean sprouts and chili flakes for extra crunch and heat, and serve hot for an irresistible meal bursting with flavor!
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Recipe Information
Ingredients
- 300 grams beef sirloin, thinly sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (low-sodium, if available)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 250 grams rice noodles (thin, or medium thickness)
- 2 tablespoons canola oil or neutral cooking oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, finely grated
- 1 medium carrot, julienned
- 200 grams broccoli florets
- 1 medium red bell pepper, thinly sliced
- 2 stalks green onion, chopped
- 100 grams bean sprouts (optional)
- 0.5 teaspoon crushed red chili flakes (optional, for spice)
Instructions
Slice the beef sirloin into thin strips and place in a bowl.
In a small bowl, whisk together 1 tablespoon of low-sodium soy sauce, the oyster sauce, rice vinegar, sesame oil, and cornstarch. Pour this mixture over the beef and toss to coat evenly. Let it marinate for 10–15 minutes while you prepare the other ingredients.
Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
Heat 1 tablespoon of canola oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 2–3 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of canola oil. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add the julienned carrot, broccoli florets, and red bell pepper. Stir-fry for 3–4 minutes, or until the vegetables are tender-crisp.
Add the cooked noodles to the skillet, then pour in the remaining 1 tablespoon of low-sodium soy sauce. Toss gently to combine the noodles and vegetables evenly.
Return the cooked beef to the skillet, along with the green onions and bean sprouts (if using). Toss everything together and cook for another 1–2 minutes until heated through.
If desired, sprinkle with crushed red chili flakes for added spice.
Serve immediately and enjoy your low-sodium stir-fried noodles with beef and vegetables!
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 104.7 g | 38% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 18.0 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1750 mg | 37% | |
*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.
