Low-carb adventures: quick sweet beef stir-fry

A bowl of veggies, beef and egg noodles.

I was craving Chinese food one lunch-hour while I was on vacation. But Chinese can get expensive and I’ve been trying to cut back on MSG (which gives me migraines), sodium, and extra spending. 😉 So I raided my fridge and freezer to see what I could do. Before long, I had drummed up the fixings for a really quick stir-fry for lunch. Here’s what I did…


  • 1/2 C Campbells – Chicken or Beef Broth Low Sodium Read to Serve (30% Less Sodium) – split into two 1/4 C portions
  • 2 6oz Eye of Round steaks (or some kind of lean, boneless beef)
  • 1/4 C VH garlic hoisin stir-fry sauce
  • 1 Tbsp sesame seeds
  • 2 oz No Yolk egg noodles (dumplings)
  • water to cook the noodles (follow the packaging directions)
  • 1 tsp ground ginger
  • 1/2 tsp allspice
  • 1 tsp soy sauce (reduced sodium)
  • 1 C each: broccoli, snow peas, cauliflower, mushrooms – chopped
  • 1/2 C chopped onions
  • 1 C water (to add in small amounts)


  1. Prepare the noodles according to the package. Set aside.
  2. In a wok over a medium-high heat, stir-fry the beef strips in a tiny bit of chicken broth for a few minutes, until meat is cooked, then toss in the hoisin sauce, heating through. Remove meat from wok, sprinkle with sesame seeds and set aside.
  3. In same wok, add vegetables and 1/4 cup broth, ginger, allspice and soy sauce. Stir-fry until vegetables are tender-crisp, adding water in small amounts if it starts to dry out through the process. (Don’t put too much in at once or the veggies will just boil, not stir-fry, and will go mushy.) In the last minute, add the beef and noodles and stir to heat through/coat with the seasonings (maybe 30-60 seconds).
  4. Serve, splitting the entire meal in 4-5 portions.

MAKES: 4-5 one-cup servings (roughly)
SERVING: 1 cup

Calories: 227
Carbs: 26g
Fat: 3g
Protein: 21g
Sodium: 465mg
Sugars: 11g

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