Low Sodium Stir-Fried Vegetables with Beef
Elevate your weeknight dinners with this irresistible Low Sodium Stir-Fried Vegetables with Beef recipe—a perfect balance of health and flavor! Featuring tender slices of lean beef sirloin seared to perfection, vibrant broccoli, crisp red bell peppers, sweet snow peas, and julienned carrots, this dish is loaded with fresh, nutrient-rich ingredients. Infused with the bold yet heart-healthy flavors of garlic, fresh ginger, and a light low-sodium soy sauce-based glaze, it's a guilt-free indulgence that's easy to whip up in just 30 minutes. Ideal for those watching their sodium intake, this recipe keeps it simple yet satisfying, with a quick homemade sauce thickened with cornstarch for a perfectly silky finish. Serve alongside hearty brown rice or quinoa for a wholesome and customizable meal that pleases the whole family. If you're searching for a flavorful yet low-sodium stir-fry option packed with protein and veggies, this dish is sure to become a new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 340 grams Lean beef sirloin
- 2 cups Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 large Carrot, julienned
- 1 cup Snow peas, trimmed
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Low-sodium soy sauce or coconut aminos
- 3 tablespoons Unsalted beef broth
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil
- 1 tablespoon Canola or vegetable oil
- 1 pinch Black pepper
Instructions
Slice the beef thinly against the grain into bite-sized strips and season lightly with black pepper. Set aside.
In a small bowl, whisk together the low-sodium soy sauce (or coconut aminos), beef broth, water, and cornstarch to create a slurry. Set this mixture aside for later use.
Heat a large wok or skillet over medium-high heat. Add the canola or vegetable oil and swirl to coat the bottom of the pan.
Once the oil is hot, add the beef strips and stir-fry for 2-3 minutes until they are browned but not fully cooked through. Remove the beef from the pan and set aside on a plate.
In the same pan, add a tiny drizzle of sesame oil for flavor, followed by the minced garlic and grated ginger. Stir for about 30 seconds until fragrant, being careful not to burn them.
Add the broccoli, red bell pepper, carrot, and snow peas to the pan. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender, stirring constantly to prevent sticking.
Return the cooked beef to the pan along with any juices collected on the plate.
Pour the prepared sauce into the pan and stir well to evenly coat the beef and vegetables. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
Taste the stir-fry and adjust the flavor, if needed, with a pinch of black pepper. Avoid adding salt to maintain the low-sodium balance.
Serve the stir-fried vegetables with beef immediately over cooked brown rice or quinoa, if desired.
Nutrition Facts
Calories |
1207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 17.8 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2118 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.
