Low Sodium Stir-Fried Vegetables with Beef
Perfect for a wholesome weeknight dinner, this Low Sodium Stir-Fried Vegetables with Beef is a flavorful yet heart-healthy twist on a classic stir-fry. Tender strips of lean beef sirloin are paired with a vibrant medley of crisp-tender vegetables, including broccoli, red bell pepper, carrots, and snow peas, all brought together by an umami-rich, low-sodium soy sauce-based glaze. Fresh garlic, grated ginger, and a touch of sesame oil infuse this dish with aromatic depth, while a quick cornstarch slurry ensures the sauce clings perfectly to every bite. With just 15 minutes of prep and cook time, this easy stir-fry is ready to enjoy in under 30 minutes and can be served with brown rice or quinoa for a satisfying, nutrient-packed meal. Ideal for anyone seeking a low-sodium alternative without compromising on taste, this dish celebrates bold flavors and healthy ingredients in every forkful!
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Ingredients
- 340 grams Lean beef sirloin
- 2 cups Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 large Carrot, julienned
- 1 cup Snow peas, trimmed
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Low-sodium soy sauce or coconut aminos
- 3 tablespoons Unsalted beef broth
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil
- 1 tablespoon Canola or vegetable oil
- 1 pinch Black pepper
Directions
Step 1
Slice the beef thinly against the grain into bite-sized strips and season lightly with black pepper. Set aside.
Step 2
In a small bowl, whisk together the low-sodium soy sauce (or coconut aminos), beef broth, water, and cornstarch to create a slurry. Set this mixture aside for later use.
Step 3
Heat a large wok or skillet over medium-high heat. Add the canola or vegetable oil and swirl to coat the bottom of the pan.
Step 4
Once the oil is hot, add the beef strips and stir-fry for 2-3 minutes until they are browned but not fully cooked through. Remove the beef from the pan and set aside on a plate.
Step 5
In the same pan, add a tiny drizzle of sesame oil for flavor, followed by the minced garlic and grated ginger. Stir for about 30 seconds until fragrant, being careful not to burn them.
Step 6
Add the broccoli, red bell pepper, carrot, and snow peas to the pan. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender, stirring constantly to prevent sticking.
Step 7
Return the cooked beef to the pan along with any juices collected on the plate.
Step 8
Pour the prepared sauce into the pan and stir well to evenly coat the beef and vegetables. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
Step 9
Taste the stir-fry and adjust the flavor, if needed, with a pinch of black pepper. Avoid adding salt to maintain the low-sodium balance.
Step 10
Serve the stir-fried vegetables with beef immediately over cooked brown rice or quinoa, if desired.
Nutrition Facts
| Serving size | (1055.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1207.3 |
| Total Fat 63.1g | 0% |
| Saturated Fat 16.8g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 255mg | 0% |
| Sodium 1814.7mg | 0% |
| Total Carbohydrate 48.9g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 17.8g | |
| Protein 109.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 258.1mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 2117.9mg | 0% |
Source of Calories