Chinese · Dinner
Beef Rice Noodle Stir-Fry (Low-Calorie)
Thin rice noodles tossed with lean sirloin strips, snap peas, carrots and scallions in a light soy-garlic-ginger sauce. Stir-fried quickly in a hot wok with minimal oil, this Chinese-style dish keeps the beef tender and vegetables crisp while maintaining authentic flavor on a reduced-calorie plate.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
398Calories
31.8gProtein
10.4gFat
46.2gCarbs
5.8gSugar
5.1gFiber
639mgSodium
87mgChol
3.1gSat Fat
830mgPotassium
98mgCalcium
3.8mgIron
1.9mcgVitamin B12
32mgVitamin C
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Slice beef sirloin thinly against the grain, mince garlic, grate ginger, and slice scallions and carrot into thin strips. Chop broccoli into small florets.
2
Soak
Submerge rice noodles in hot water for 8 minutes until pliable, then drain in a colander.
3
Sear
Heat vegetable oil in a wok over high heat until shimmering, add beef in one layer, sear 90 seconds per side until browned but pink inside.
4
Stir-fry
Add garlic, ginger, and half the scallions to the wok over medium-high heat, stir 30 seconds until aromatic and garlic turns golden.
5
Sauté
Add snap peas, carrot, and broccoli, stir-fry over high heat for 2 minutes until bright green and crisp-tender.
6
Deglaze
Pour in stock, soy sauce, oyster sauce, vinegar, and white pepper, scraping up browned bits, simmer 1 minute until slightly thickened.
7
Toss
Return beef and noodles to the wok with sesame oil, toss over high heat 90 seconds until glossy and coated, working quickly to reheat.
8
Plate
Transfer to a plate, scatter remaining scallions on top, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g beef sirloin
- 4.6 oz130g rice noodles, dry
- 5.4 oz150g snap peas
- 3.6 oz100g carrot
- 3.6 oz100g broccoli
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 3 tsp3 tsp soy sauce
- 2 tsp2 tsp oyster sauce
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp cornstarch
- 1 cup240ml beef stock, low-sodium
- 2 tsp2 tsp vegetable oil
- 2 pinch2 pinch white pepper
