Low Sodium Beef Stir Fry Spicy Noodles Recipes

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CHINESE BEEF AND BROCCOLI NOODLES



Chinese Beef and Broccoli Noodles image

Everybody's favourite Chinese Beef and Broccoli - with noodles! I make this in a large skillet because it serves 4 so there's too much for a wok. If you scale it down to serve 2 (use scaler by hovering over Servings), you can make this in a wok. See notes for how to make this with CHARLIE, my all purpose stir fry sauce. Recipe VIDEO below.

Provided by Nagi

Time 20m

Number Of Ingredients 17

350 - 400 g / 12 - 14 oz beef rump or fillet (, thinly sliced (or other quick cooking cut of beef))
1 1/2 tbsp peanut or vegetable oil
2 garlic cloves (, finely chopped)
1/2 onion (, finely sliced)
1 large head broccoli (, broken into small florets)
400 - 450g / 14 - 15 oz egg noodles ((hokkien, lo mein, singapore - from the fridge) (Note 1))
1/2 cup / 125 ml water
1 tbsp cornflour / cornstarch
2 tbsp dark soy sauce ((Note 2))
1 1/2 tbsp light soy sauce ((Note 2))
1 1/2 tbsp Chinese cooking wine/Shoasing wine ((Note 3))
1 tsp white sugar ((omit if using Mirin))
1/8 tsp Chinese five spice powder ((not critical))
1/2 tsp sesame oil (not critical)
1/4 tsp pepper (white or black)
Sesame seeds
Chopped shallots / green onions / scallions

Steps:

  • Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
  • Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
  • Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a wooden spoon to separate the noodles then immediately drain (don't have the noodles in the water for more than 1 minute).

Nutrition Facts : ServingSize 328 g, Calories 493 kcal

EASY BEEF NOODLE STIR-FRY



Easy Beef Noodle Stir-Fry image

This is an easy recipe and a very tasty stir-fry dish that I have made many times. If you are not using low-sodium broth and soy sauce make certain to add in any salt (if you are using) at the end. To save time slice your beef and chop your veggies ahead of time and refrigerate.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 lb flank steak, thinly sliced crosswise (to make slicing earier, partially freeze the meat before slicing)
1 tablespoon chopped fresh garlic (or to taste)
1 tablespoon chopped fresh ginger
2 tablespoons sesame oil
hot pepper flakes (I add in about 1/2 teaspoon or a little more)
1 onion, sliced
1/2 lb mushroom (to taste)
1 red bell pepper, thinly sliced
1 1/2 cups chicken broth (preferably low-sodium)
1/3 cup hoisin sauce
1/4 cup soy sauce (preferably low-sodium)
2 tablespoons cornstarch
6 -7 ounces fresh snow peas, trimmed
7 -8 ounces angel hair pasta (cooked el dente, heat under hot water before adding the noodles into the hot wok) or 7 -8 ounces use thin rice noodles
1 1/2 cups baby corn, drained and rinsed

Steps:

  • Saute the beef with 1/2 tablespoon garlic and about 1/2 tablespoon fresh ginger in a wok or in a nonstick skillet (I prefer a wok for this) with about 1 tablespoon sesame oil for 4-5 minutes, until almost cooked through; transfer to a plate.
  • In the wok with remaining 1 tablespoon sesame oil, saute remaining garlic and ginger with hot pepper flakes, sliced onion, mushrooms and sweet pepper for about 4 minutes (make certain that the wok is hot).
  • In a small bowl whisk together broth, soy sauce and cornstarch.
  • Add to the wok or skillet; cook stirring for 2 minutes.
  • Add in snow peas, cooked noodles or rice sticks (if using) stir-fry over medium-low heat to thicken (about 4 minutes).
  • Add in beef and baby corn; mix gently to combine, cover and let stand on the heat for 2 minutes.

Nutrition Facts : Calories 838.1, Fat 26, SaturatedFat 7.3, Cholesterol 103.7, Sodium 2269.6, Carbohydrate 98.4, Fiber 8.7, Sugar 20.7, Protein 54.2

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