Low Sodium Beef Rice Noodle Roll
Delight in the savory perfection of this Low Sodium Beef Rice Noodle Roll, a healthy twist on a classic dim sum favorite. This recipe features tender marinated beef and vibrant julienned vegetables enveloped in silky, homemade rice noodles. Crafted with a light batter of rice flour and tapioca starch, these noodle rolls are steamed to perfection, locking in moisture and flavor. A low sodium soy sauce-based marinade, infused with ginger, garlic, and sesame oil, ensures a burst of umami with every bite, while keeping the dish heart-healthy. Perfect for impressing guests or savoring a cozy dinner at home, these rolls are easy to customize and beautifully garnished with fresh green onions. A satisfying combination of delicate textures, vibrant colors, and delicious flavors, this dish is a must-try for lovers of wholesome Asian cuisine.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 250 grams Thinly sliced beef
- 120 grams Rice flour
- 30 grams Tapioca starch
- 400 ml Water
- 2 tablespoons Soy sauce, low sodium
- 1 teaspoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Brown sugar
- 2 tablespoons Green onions, chopped
- 1 teaspoon Ginger, finely grated
- 1 clove Garlic, minced
- 0.5 whole Bell pepper, julienned
- 1 whole Carrot, julienned
- 1 tablespoon Cooking oil
Directions
Step 1
Begin by marinating the beef: In a bowl, combine thinly sliced beef with 1 tablespoon of low sodium soy sauce, grated ginger, and minced garlic. Let it marinate for at least 20 minutes.
Step 2
While the beef is marinating, prepare the rice noodle batter: In a separate bowl, mix rice flour and tapioca starch. Gradually add 400 ml of water while stirring continuously to form a smooth batter without lumps.
Step 3
Prepare the stir-fry ingredients: Julienne half of a bell pepper and the carrot. Set aside.
Step 4
For the sauce: Combine the remaining tablespoon of low sodium soy sauce, sesame oil, rice vinegar, and brown sugar in a small bowl. Set aside for later use.
Step 5
Heat the cooking oil in a non-stick skillet over medium-high heat. Add the marinated beef and stir-fry until fully cooked, about 5-6 minutes. Remove from the skillet and set aside.
Step 6
In the same skillet, add the julienned bell pepper and carrot. Stir-fry for 2-3 minutes or until they are just tender. Mix back in the cooked beef and the sauce you prepared earlier. Stir to combine everything well. Turn off the heat and set aside.
Step 7
Prepare a large steaming setup, using a shallow flat tray or plate that fits inside your steamer. Lightly oil the tray to prevent sticking.
Step 8
Pour a thin layer of the rice noodle batter onto the tray, just enough to cover the bottom. Place in the steamer, cover, and steam for 2-3 minutes, or until the rice noodle is set and translucent.
Step 9
Remove the tray from the steamer. Line a portion of the beef and vegetable filling on one end of the cooked rice noodle. Gently roll up the noodle, enclosing the filling to form a roll.
Step 10
Transfer the rolls onto a serving plate and repeat the steaming and rolling process with the remaining batter and filling.
Step 11
Garnish the completed rolls with chopped green onions. Serve immediately while warm.
Nutrition Facts
| Serving size | (1059.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1512.7 |
| Total Fat 79.7g | 0% |
| Saturated Fat 24.4g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 175mg | 0% |
| Sodium 1210.0mg | 0% |
| Total Carbohydrate 140.9g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 11.3g | |
| Protein 58.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 112.2mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 1412.0mg | 0% |
Source of Calories