Low Sodium Stir-Fried Meat with Vegetables

Elevate your weeknight dinners with this vibrant and heart-healthy Low Sodium Stir-Fried Meat with Vegetables recipe. Packed with lean protein and an array of colorful, crunchy veggies like broccoli, carrots, bell peppers, and snow peas, this dish is a delicious way to embrace nutritious eating. A savory marinade made with low-sodium soy sauce, fresh ginger, garlic, and a hint of sesame oil ensures maximum flavor without the extra sodium, while a cornstarch slurry creates a light, glossy sauce to tie it all together. Quick to prepare in under 35 minutes, this stir-fry is perfect for busy nights and can be served over steamed brown rice or quinoa for a wholesome, low-sodium meal. Whether you choose chicken breast or lean beef, this recipe is a must-try for anyone looking to balance flavor and health.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Chicken breast (boneless, skinless) or lean beef strips
• 3 tablespoons Low sodium soy sauce
• 2 cloves Minced fresh garlic
• 1 teaspoon Minced fresh ginger
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 tablespoon Olive oil (for cooking)
• 250 grams Broccoli florets
• 2 medium Carrots (thinly sliced)
• 1 medium Red bell pepper (sliced)
• 100 grams Snow peas
• 2 stalks Green onion (chopped)
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 0.25 teaspoon Ground black pepper (optional)

Directions

Step 1

Slice the chicken breast or lean beef into thin strips and pat dry with a paper towel.

Step 2

In a small bowl, prepare the marinade by mixing low sodium soy sauce, minced garlic, ginger, rice vinegar, and sesame oil.

Step 3

Add the meat to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes while preparing the vegetables.

Step 4

Wash and chop the vegetables: cut broccoli into small florets, thinly slice the carrots, slice the red bell pepper, and trim the snow peas.

Step 5

In another small bowl, mix cornstarch and water to create a slurry. Set aside.

Step 6

Heat olive oil in a large wok or skillet over medium-high heat. Once hot, add the marinated meat (reserve the marinade) and stir-fry for 4-5 minutes until cooked through. Remove the meat and set aside.

Step 7

In the same wok, add a bit more olive oil if needed and stir-fry the vegetables starting with broccoli and carrots for 2-3 minutes.

Step 8

Add red bell pepper and snow peas and continue stir-frying for another 2 minutes until the vegetables are tender-crisp.

Step 9

Return the cooked meat to the wok along with any reserved marinade.

Step 10

Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens slightly.

Step 11

Season with ground black pepper, if desired, and garnish with chopped green onions before serving.

Step 12

Serve hot on its own or over steamed brown rice or quinoa for a complete, low-sodium meal.

Nutrition Facts

Serving size	(1221.6g)

Amount per serving	% Daily Value*
Calories	1299.2

Total Fat 46.4g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 5.9g
Cholesterol 425mg	0%
Sodium 2228.8mg	0%
Total Carbohydrate 44.5g	0%
Dietary Fiber 14.8g	0%
Total Sugars 17.1g
Protein 174.1g	0%

Vitamin D 65IU	0%
Calcium 309.2mg	0%
Iron 12.1mg	0%
Potassium 2305.4mg	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: 32.3%

Protein: 53.9%

Carbs: 13.8%