Rick's Low Sodium Beef Stir Fry
Since being put on a low sodium diet by my doctor, I have been experimenting with different things to come up with tasty meals with low sodium. This is one of them.
Since being put on a low sodium diet by my doctor, I have been experimenting with different things to come up with tasty meals with low sodium. This is one of them.
- 1 tablespoon olive oil
- 1 1/2 cup water
- 1 small onion
- 4 cloves garlic thinly sliced
- 4 ounce beef thinly sliced
- 1 medium sweet pepper sliced
- 1/4 cup peanuts blanched unsalted - optional
- 1/2 cup peas frozen or fresh
- 5 plum tomatoes sliced in half lengthwise
- 1 medium carrot thinly sliced in 2 inch strips
- 1 tablespoon worchestershire sauce lea & perrins
- 5 medium mushrooms thinly sliced
- 1/8 cup flax seeds
- Carbohydrate 39.733375 g
- Cholesterol 37.422 mg
- Fat 30.85525 g
- Fiber 14.0597499716282 g
- Protein 27.43656 g
- Saturated Fat 6.6276925 g
- Serving Size 1 1 Serving (714g)
- Sodium 172.3585 mg
- Sugar 25.6736250283718 g
- Trans Fat 2.647725 g
- Calories 518 calories
Step-by-step
- Cut carrot into thin slices about 2 inches long.
- Quarter onion lengthwise so it will break apart while cooking and thinly slice the garlic cloves.
- For this dish I use cheaper cuts of steak and slice them in 3/4 inch strips, I then turn them on their edge and slice them in thin slices across the grain.
- In a 10 inch frying pan saute the onion, garlic and carrot in the olive oil until the onion starts to become transparent.
- Add the beef slices, water and worchestershire sauce.
- Cook until carrots start to become tender.
- If the dish starts to dry out to much more water can be added.
- Add peas, tomatoes, peanuts, flax seeds and mushrooms, continue to cook stirring frequently until peas and mushrooms are done.
- Serve.
Glossy strips of beef, translucent onions, and blistered tomatoes coalesce in a savory pan sauce that relies on Worcestershire and aromatics rather than heavy salt. Slicing economical cuts of steak across the grain shortens the muscle fibers, resulting in tender bites that resist chewing resistance. Thinly slicing four cloves of garlic requires a sharp chef knife to avoid bruising the cells, which releases harsh sulfur compounds. Sautéing the onions, garlic, and carrots first in olive oil builds a foundational fond in a ten-inch frying pan before any moisture is introduced. Adding water alongside the Worcestershire sauce creates a braising environment that softens dense root vegetables like carrots while preventing the lean beef from drying out. Incorporating frozen or fresh peas, mushrooms, and blanched peanuts near the end of cooking preserves their vibrant colors and crisp textures. Maintaining medium-high heat ensures the liquid reduces properly into a cohesive glaze rather than boiling the ingredients. Plain steamed white rice or brown rice provides a neutral base that absorbs the savory pan juices effectively without adding extra sodium. Leftovers store safely in an airtight container in the refrigerator for up to three days.
