This beef chow fun recipe is delish -- but chalk full of SODIUM!! My mission here was to recreate this recipe with LESS sodium -- EEK!!
"The average daily sodium intake for Americans is 3,400 milligrams per day, an excessive amount that raises blood pressure and poses health risks. In general, Americans should limit daily sodium consumption to 2,300 milligrams, but this is an upper safe limit, not a recommended daily allowance."
Now okay great, what does that really look like .... well .... in 5 teaspoons of soy sauce there is 4,500mg of sodium ... TWICE as much as the daily recommended limit. IN JUST THIS 1 MEAL!!!!!! WAAAHHHH!!!
So this is a meal I've been wanting to try to make for a little while and here is what I did differently:
I used 8oz of a thin sliced sirloin and marinated for about 30 min:
8 oz. flank steak (SIRLOIN)
1 teaspoon soy sauce
ADDED PEPPER/SEA SALT
12 oz. fresh flat rice noodles (soaked in HOT water
for 20 minutes till soft)
4 scallions, split in half vertically and cut into
3-inch pieces
1/2 teaspoon sesame oil
4 to 6 ounces fresh mung bean sprouts (<--- PS i found
these in my veggie section of the regular grocery store near the pre-packaged
cherry tomatos!)
To put it simply:
Soak the noodles.Took 15 min tops.
Add EVOO to wok/pan and seer off meat. Put is a separate bowl/pan when done.
Put sesame oil, ginger spice in pan and add beef broth.Add rice noodles and stir/fry (get it ... stir fry... ) Add the meat back into the pan.
Once the beef broth has absorbed add the mung bean sprouts and cook until they are tender.
Add green onion/shallots for 30 seconds.
Serve. Eat. Enjoy!!!
((And don't forget the chopsticks, like i did!!)
