Low Sodium Stir-Fried Vegetables with Ground Meat
Discover the perfect weeknight dinner with this Low Sodium Stir-Fried Vegetables with Ground Meat recipe! Packed with vibrant, nutrient-rich veggies like broccoli, carrots, zucchini, and red bell peppers, this dish pairs seamlessly with ground chicken, turkey, beef, or pork for a lean protein boost. Flavored with a homemade low-sodium sauce featuring soy sauce (or coconut aminos), rice vinegar, fresh ginger, and garlic, this stir-fry delivers bold, satisfying taste without the added sodium. Quick to prepare in just 30 minutes, it’s ideal for busy schedules. Plus, the optional sesame oil adds a delightful nutty aroma, while garnishes like sesame seeds or green onions bring finesse to the plating. Serve this wholesome, colorful dish on its own or over rice, quinoa, or noodles for a complete meal that's healthy, flavorful, and family-approved!
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Recipe Information
Ingredients
- 0.5 lb Ground chicken (or turkey, beef, or pork, lean, unsalted)
- 1 medium Carrot
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 medium Zucchini
- 1 cup Green beans, trimmed
- 2 Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 3 tablespoons Low-sodium soy sauce (or coconut aminos for lower sodium)
- 2 teaspoons Rice vinegar
- 1 teaspoon Sesame oil (optional, for flavor)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Olive oil
- 0.25 teaspoon Fresh ground black pepper
- 1 tablespoon Optional garnish: sesame seeds or chopped green onions
Instructions
Wash and prepare the vegetables. Thinly slice the carrot, cut the broccoli into small bite-sized florets, thinly slice the red bell pepper, and dice the zucchini.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil (if using), cornstarch, and water. Set aside.
Heat a large skillet or wok over medium-high heat. Add the olive oil, then add the ground meat. Cook, stirring frequently, until browned and fully cooked, about 5-7 minutes. Break the meat into small pieces using a spatula. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
Add the carrots, broccoli, green beans, and red bell peppers to the skillet. Stir-fry for 5 minutes, stirring frequently, until the vegetables begin to soften but still have a slight crispness.
Add the zucchini and continue stir-frying for another 2-3 minutes.
Return the cooked ground meat to the skillet and pour in the sauce. Stir everything together to combine, cooking for another 2-3 minutes until the sauce slightly thickens and evenly coats the veggies and meat.
Season with fresh ground black pepper to taste.
Remove from heat and transfer to a serving dish. Garnish with sesame seeds or chopped green onions if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 3639 mg | 158% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 27.0 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2066 mg | 44% | |
*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.
