Best My Stir Fry Low Fat Low Sodium Recipes

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LOW SODIUM BEEF STIR FRY (SPICY NOODLES)



Low Sodium Beef Stir Fry (Spicy Noodles) image

Low Sodium Beef Stir Fry (Korean Spicy Noodles) has rice noodles with tender beef and your favorite vegetables all bathed in a spicy oil, ginger, garlic and toasted sesame oil sauce.

Provided by Bill

Categories     Main Course

Number Of Ingredients 20

1 pound flank steak cut across the grain into thin 1/8" slices then cut into about 1" length pieces
1-2 Tbsp vegetable oil
1 Tbsp sesame oil
8 oz. Pad Thai noodles
1 yellow onion sliced thin (then cut into 1" lengths)
3.5 oz. favorite mushrooms sliced about 1 small carton
1 cup carrots (take deep cuts with peeler from about 3 medium carrots)
1 red bell pepper sliced and about 1" long
2 cups spinach
1/3 cup Lea and Perrins low sodium Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons rice wine or a regular white cooking wine
2 tablespoons Hot chili oil or more if desired*
1/2 teaspoon pepper
1 tablespoon pre-minced garlic
1 teaspoon ground ginger
1 tablespoon cornstarch
1 1/2 teaspoons Herb Ox beef bouillon no sodium granules
3 green onions chopped
1 tablespoon sesame seeds

Steps:

  • Mix together marinade ingredients in a medium container that can be covered. (Tupperware bowl). Add beef slices and coat in marinade. Marinate at room temperature for 30 minutes or cover and refrigerate until ready to use if marinating longer than 30 minutes.
  • Cook the noodles according to package directions or to basically just loosen up. They should take just a couple of minutes. Take care not to overcook as you want the noodles to soak up sauce during final cooking. Noodles come packaged curled over you can break them at the fold for an easier length to work with.
  • Heat 1 ½ teaspoons vegetable oil in a large nonstick skillet over high heat until hot and shimmering. Add enough of the beef slices to the skillet to cook in a single layer, cook without stirring for 1 minute, then flip beef over and sear just until browned, about 1-2 minutes. Do not overcook, it will still cook some more later, or it won't be as tender! You're just looking to brown it a bit here. Transfer beef into a bowl or plate and cover. Repeat with remaining beef slices as necessary.
  • Once beef is removed to the now empty pan add 2 teaspoons sesame oil over medium high heat. Add the onions, carrots and mushrooms and sauté for 3 minutes while stirring often. Add the bell peppers just at the end and stir-fry until crisp tender. I like the peppers crisp therefore I barely cook them.
  • Reduce heat to medium low. Add the noodles, beef and remaining sauce and cook while stirring to mix well and until noodles are warmed and sauce has thickened slightly, 4-5 minutes. Add spinach toss and cook and stir one minute, or just until spinach begins to wilt.
  • Taste and add additional hot chili oil if desired for more heat.
  • Garnish on top of serving with green onions and a sprinkle of sesame seeds.

Nutrition Facts : Calories 619 kcal, ServingSize 1 serving

LOW-FAT SHRIMP AND VEGGIE STIR-FRY



Low-Fat Shrimp and Veggie Stir-Fry image

This is a wonderful, light stir-fry, perfect for low-carb diets. For those who aren't restricting carbs, this is wonderful atop brown rice or Asian rice noodles (and its still low-fat!!). You can alter the veggies according to taste, or what you have on hand.

Provided by Manda

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2/3 cup water
1/3 cup soy sauce
3 tablespoons white wine
2 tablespoons cornstarch
1/2-1 teaspoon powdered ginger or 1 1/2 teaspoons fresh grated ginger
1 teaspoon sesame oil
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
4 cups broccoli florets, blanched
1 large red bell pepper, cut into strips
1 large yellow bell pepper, cut into strips
4 ounces snow peas
1 (15 ounce) can baby corn, nuggets drained
1 (8 ounce) can sliced water chestnuts, drained
4 scallions, sliced

Steps:

  • In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
  • Set aside.
  • Heat oil in large wok or skillet over medium-high heat.
  • Stir fry garlic until softened, about 2 min.
  • Add shrimp and stir fry until pink, about 4 min.
  • Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
  • Stir fry one minute, mixing well.
  • Stir sauce mixture to combine, pour over veggies.
  • Cook, stirring, over medium-low heat, 5-7 min.
  • ,until sauce thickens and veggies are crisp-tender.

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