Low Fat Beef Rice Noodles

Savor the bold flavors of this Low Fat Beef Rice Noodles recipe, a wholesome and satisfying dish perfect for busy weeknights. Featuring tender strips of lean beef sirloin, vibrant veggies like red bell peppers and carrots, and silky rice noodles, this recipe balances taste and health with its low-fat, nutrient-packed profile. A flavorful sauce made with soy, hoisin, and garlic ties everything together, while a touch of ginger and chili flakes adds a subtle kick. Quick to prepare in just 35 minutes, this one-pan dish is ideal for family meals or meal prepping. Garnished with fresh cilantro and spring onions, it’s a light yet indulgent take on a classic noodle stir-fry that will leave everyone craving more.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams lean beef sirloin
• 200 grams rice noodles
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 3 units garlic cloves
• 1 tablespoon ginger
• 1 unit red bell pepper
• 1 large carrot
• 3 units spring onions
• 1 teaspoon sesame oil
• 250 milliliters low sodium beef broth
• 1 teaspoon cornstarch
• 0.5 teaspoon black pepper
• 0.5 teaspoon red chili flakes
• 2 tablespoons fresh cilantro

Directions

Step 1

Begin by slicing the lean beef sirloin into very thin strips and set aside.

Step 2

Prepare the rice noodles according to the package instructions. Once cooked, drain and set aside.

Step 3

In a small bowl, combine the soy sauce, hoisin sauce, and cornstarch. Stir well and set aside.

Step 4

Mince the garlic cloves and finely chop the ginger. Cut the red bell pepper into thin strips and julienne the carrot. Chop the spring onions into thin slices, separating the white and green parts.

Step 5

Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

Step 6

Add the garlic and ginger to the skillet and stir fry for 30 seconds until fragrant.

Step 7

Increase the heat to high, add the sliced beef to the skillet, and stir fry for 2-3 minutes, or until browned.

Step 8

Add the bell pepper, carrot, and the white parts of the spring onions to the skillet. Continue to stir fry for another 2-3 minutes or until the vegetables are crisp-tender.

Step 9

Pour in the soy sauce mixture along with the low sodium beef broth, stirring well to coat the beef and vegetables.

Step 10

Add the cooked rice noodles, black pepper, and red chili flakes to the skillet, tossing everything to combine.

Step 11

Cook for another minute, allowing the sauce to thicken slightly and coat the noodles evenly.

Step 12

Remove from heat and serve hot, garnished with the green parts of the spring onions and fresh cilantro.

Nutrition Facts

Serving size	(1078.3g)

Amount per serving	% Daily Value*
Calories	1136.4

Total Fat 46.4g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 6.2g
Cholesterol 225.5mg	0%
Sodium 2284.2mg	0%
Total Carbohydrate 81.6g	0%
Dietary Fiber 9.6g	0%
Total Sugars 12.5g
Protein 93.7g	0%

Vitamin D 0IU	0%
Calcium 157.5mg	0%
Iron 11.0mg	0%
Potassium 1968.6mg	0%

*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.

Source of Calories

Fat: 37.3%

Protein: 33.5%

Carbs: 29.2%