Low Sodium Beef Stir-Fry with Vegetables and Rice

Savor the bold flavors of this Low Sodium Beef Stir-Fry with Vegetables and Rice, a heart-healthy twist on a classic takeout favorite. Tender slices of seared beef sirloin are paired with a colorful medley of crisp-tender vegetables, including broccoli, bell peppers, and snow peas, all brought to life with a flavorful yet low-sodium sauce made from reduced-sodium soy sauce, unsalted beef broth, and a touch of honey. Served over fluffy brown rice, this quick and satisfying dish is perfect for weeknight dinners, offering a balance of wholesome ingredients and vibrant textures. With simple prep, a short cook time, and a focus on reduced sodium, this stir-fry is a delicious way to enjoy a healthier version of an Asian-inspired classic.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 pound beef sirloin, thinly sliced
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 large carrot, julienned
• 1 large red bell pepper, sliced
• 2 cups broccoli florets
• 1 cup snow peas, trimmed
• 1 tablespoon reduced-sodium soy sauce
• 0.5 cup unsalted beef broth
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 tablespoons green onions, chopped
• 1 tablespoon sesame seeds (optional)

Directions

Step 1

In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 35-40 minutes until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

Step 2

In a small bowl, toss the sliced beef with cornstarch until thoroughly coated and set aside.

Step 3

Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the beef in a single layer and cook for 3-4 minutes on each side until browned. Remove the beef from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and ginger, stirring for about 30 seconds until fragrant.

Step 5

Add the carrot, red bell pepper, broccoli, and snow peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.

Step 6

In a small bowl, whisk together the reduced-sodium soy sauce, unsalted beef broth, rice vinegar, honey, and sesame oil.

Step 7

Return the beef to the skillet and pour the sauce over the beef and vegetables. Stir to combine, and let cook for 2-3 minutes until the sauce thickens and the beef is heated through.

Step 8

Remove from heat and garnish with chopped green onions and sesame seeds if using.

Step 9

Serve the beef stir-fry over the cooked brown rice and enjoy warm.

Nutrition Facts

Serving size	(1988.9g)

Amount per serving	% Daily Value*
Calories	2140.7

Total Fat 117.7g	0%
Saturated Fat 34.9g	0%
Polyunsaturated Fat 8.5g
Cholesterol 317.5mg	0%
Sodium 945.1mg	0%
Total Carbohydrate 123.8g	0%
Dietary Fiber 19.6g	0%
Total Sugars 37.7g
Protein 142.2g	0%

Vitamin D 0IU	0%
Calcium 402.7mg	0%
Iron 20.9mg	0%
Potassium 2704.7mg	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: 49.9%

Protein: 26.8%

Carbs: 23.3%