Thai · Dinner
Sweet Soy Noodle Stir-Fry with Beef (Low-Calorie)
Lean beef sirloin wok-seared with garlic and chili, tossed with rice noodles and broccoli in a light sweet soy glaze made from reduced-sodium soy sauce and honey. Minimal oil, extra vegetables, and modest noodle portions keep this under 400 calories while maintaining savoury, glossy depth.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
365Calories
38.5gProtein
9.8gFat
38.2gCarbs
9.2gSugar
4.8gFiber
986mgSodium
286mgChol
3.1gSat Fat
682mgPotassium
68mgCalcium
3.9mgIron
2.8mcgVitamin B12
78mgVitamin C
low-calorie
gluten-free-adaptable
protein-rich
low-calorie
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Mince garlic, slice chili, and cut broccoli into small florets. Soak rice noodles in warm water for 10 minutes until pliable, then drain.
2
Sear
Heat vegetable oil in wok over high heat for 2 minutes. Sear beef slices, stirring constantly, for 1–2 minutes until browned outside but faintly pink inside. Remove to plate.
3
Toss
Add noodles, broccoli, soy sauce, honey, rice vinegar, garlic, and chili to wok. Toss over high heat for 2–3 minutes until glossy and broccoli is tender-crisp. Push to side, scramble egg for 30 seconds, fold in. Return beef and bean sprouts, toss 1 minute until warmed through.
4
Plate
Transfer to plate and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin
- 4 cloves4 cloves garlic
- 3 tbsp3 tbsp reduced-sodium soy sauce
- 4.4 oz120g dry rice noodles
- 4 oz120g broccoli
- 22 fresh chili
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp honey
- 2 tsp2 tsp rice vinegar
- 22 eggs
- a small handful of bean sprouts
- 22 scallion
