35+ Quick and Flavorful Friday Low-Sodium Stir Fry Recipes to Kickstart Your Weekend

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If you’re looking for a way to enjoy a delicious, healthy meal without compromising on flavor, low-sodium stir fry recipes might be just what you need.

As we head into the weekend, many of us crave easy-to-make, satisfying dishes that are quick and full of nutrients.

Stir fry is a versatile dish that can be adapted to suit your dietary needs, and today we’re focusing on low-sodium versions that don’t skimp on taste.

Packed with fresh vegetables, lean proteins, and a variety of savory sauces, these 35+ recipes are perfect for your Friday night dinner.

Whether you’re cooking for one or feeding a crowd, these low-sodium stir fry ideas are the ideal way to kickstart your weekend while keeping your health goals in mind.

35+ Quick and Flavorful Friday Low-Sodium Stir Fry Recipes to Kickstart Your Weekend

Incorporating low-sodium stir fry recipes into your Friday night routine is not only a delicious choice but also a heart-healthy one.

By using fresh ingredients and adjusting your seasonings to cut back on sodium, you can create meals that are both satisfying and nutritious.

From zesty veggie-packed stir fries to protein-rich options, these 35+ recipes offer something for every palate.

Next time you’re in the mood for an easy, flavorful dinner, try one of these low-sodium stir fry ideas to celebrate the start of your weekend in the healthiest way possible!

Zucchini Noodle Stir-Fry with Shrimp

This light and refreshing stir-fry features zucchini noodles as a low-carb alternative to traditional noodles. The shrimp adds a lean protein boost, while the low-sodium soy sauce brings a savory flavor to the dish. Perfect for a keto lunch, this meal is quick to prepare and full of fresh, crunchy veggies.

Ingredients:

2 medium zucchinis, spiralized into noodles
200g shrimp, peeled and deveined
1 bell pepper, sliced thinly

1 small onion, sliced thinly
2 cloves garlic, minced
1 tablespoon olive oil

1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar

1 tablespoon fresh cilantro, chopped
1 tablespoon sesame seeds (optional)

Instructions:

Heat olive oil in a large pan or wok over medium heat. Add shrimp and cook for about 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
In the same pan, add garlic and onion, sautéing for 2-3 minutes until softened.
Add the bell pepper and continue cooking for another 3 minutes.

Add zucchini noodles to the pan and stir-fry for 3-4 minutes until tender but still crunchy.
Drizzle the low-sodium soy sauce, sesame oil, and rice vinegar over the veggies, stirring to coat evenly.
Return the shrimp to the pan, toss everything together, and cook for an additional minute.

Remove from heat and garnish with fresh cilantro and sesame seeds if desired.

This zucchini noodle stir-fry with shrimp is the perfect low-carb, keto lunch option that is both satisfying and packed with flavor. The combination of shrimp, fresh veggies, and a tangy dressing makes it a refreshing dish. You can easily adjust the ingredients to include your favorite vegetables, and it’s great for meal prep, too!

Cauliflower Rice Chicken Stir-Fry

This simple stir-fry uses cauliflower rice as a low-carb substitute for regular rice, making it ideal for those following a keto diet. Chicken breast provides lean protein, while a variety of vegetables adds a colorful and nutritious touch. The low-sodium soy sauce and garlic bring a savory, aromatic flavor.

Ingredients:

1 medium cauliflower, grated into rice-sized pieces (or use pre-made cauliflower rice)
1 chicken breast, diced

1 cup mixed bell peppers, sliced
1/2 cup snow peas
2 cloves garlic, minced

1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar

1/4 teaspoon ground ginger
2 green onions, sliced
1 tablespoon sesame oil

Instructions:

In a large skillet or wok, heat olive oil over medium heat. Add diced chicken and cook until browned and fully cooked through, about 5-7 minutes.
Add garlic to the pan and cook for 1 minute until fragrant.

Toss in the bell peppers and snow peas, stir-frying for 3-4 minutes until they begin to soften.
Add cauliflower rice to the pan, stirring to combine. Cook for an additional 5 minutes, allowing the cauliflower rice to soften and absorb the flavors.
Drizzle the low-sodium soy sauce, rice vinegar, and sesame oil over the stir-fry, tossing everything to coat.

Sprinkle ground ginger over the top and stir again. Garnish with sliced green onions before serving.

This cauliflower rice chicken stir-fry is a perfect keto-friendly lunch that is light yet satisfying. The cauliflower rice makes a great low-carb alternative to regular rice, and the chicken and vegetables pack the dish with protein and nutrients. With the low-sodium soy sauce and spices, the flavors are rich without being overwhelming. It’s a great meal for those seeking to reduce sodium intake while still enjoying a flavorful stir-fry.

Beef and Broccoli Stir-Fry

A classic stir-fry with a keto twist! This beef and broccoli stir-fry uses tender beef strips and fresh broccoli, paired with a delicious homemade low-sodium sauce. With the addition of garlic and ginger, the dish is both savory and aromatic, making it a perfect option for a healthy and filling lunch.

Ingredients:

200g lean beef (such as sirloin or flank steak), thinly sliced
2 cups broccoli florets

2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons olive oil

1 tablespoon low-sodium soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon rice vinegar

1/4 cup beef broth (low-sodium)
1 tablespoon sesame oil
1 teaspoon red pepper flakes (optional)

1 tablespoon sesame seeds (optional)

Instructions:

Heat olive oil in a large pan or wok over medium-high heat. Add the sliced beef and cook for 2-3 minutes, stirring frequently, until browned and cooked through. Remove the beef from the pan and set aside.

In the same pan, add garlic and ginger, cooking for about 1 minute until fragrant.
Add broccoli florets to the pan and cook for 4-5 minutes, stirring occasionally until the broccoli is tender yet still crisp.
Pour in the low-sodium soy sauce, oyster sauce (if using), rice vinegar, and beef broth, stirring to combine. Let the sauce simmer for 2-3 minutes to thicken slightly.

Return the beef to the pan and toss to combine. Drizzle with sesame oil and sprinkle with red pepper flakes and sesame seeds if desired.
Stir everything together and cook for an additional 2 minutes before removing from heat.

This beef and broccoli stir-fry is a flavorful and satisfying low-sodium, low-carb, and keto-friendly lunch. The tender beef paired with crisp broccoli in a savory sauce creates a balanced, delicious meal. It’s a perfect choice for anyone looking for a quick, nutritious lunch that won’t compromise on taste. The added sesame oil and optional red pepper flakes bring extra depth and a hint of heat to this classic stir-fry.

Tofu and Veggie Stir-Fry

This tofu and veggie stir-fry is a great plant-based option for a keto-friendly lunch. The tofu is packed with protein and provides a great texture, while a variety of colorful vegetables keep the dish fresh and crunchy. The low-sodium soy sauce adds the perfect savory touch, making it a flavorful and healthy meal.

Ingredients:

1 block firm tofu, pressed and cubed

1 cup bell peppers, sliced
1 cup snap peas
1 small zucchini, sliced

2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon low-sodium soy sauce

1 teaspoon sesame oil
1 tablespoon rice vinegar
1 teaspoon chili garlic sauce (optional)

2 tablespoons green onions, sliced
1 tablespoon sesame seeds

Instructions:

Heat olive oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, turning occasionally until golden and crispy. Remove tofu from the pan and set aside.
In the same pan, add garlic and cook for about 30 seconds until fragrant.
Add the bell peppers, snap peas, and zucchini to the pan, stir-frying for about 3-4 minutes until tender but still crisp.

Drizzle the low-sodium soy sauce, sesame oil, and rice vinegar over the veggies, stirring to coat evenly.
Return the tofu to the pan, tossing everything together. If using, drizzle chili garlic sauce for a spicy kick.
Remove from heat and garnish with green onions and sesame seeds before serving.

This tofu and veggie stir-fry is a delicious and satisfying low-carb, keto-friendly lunch packed with plant-based protein and fiber. The tofu becomes crispy and golden, adding a hearty texture, while the vegetables provide crunch and freshness. The soy sauce and sesame oil bring rich flavors, and the optional chili garlic sauce adds a kick for those who enjoy a little heat. It’s perfect for meal prep and a healthy, tasty meal any day of the week.

Spicy Pork and Cabbage Stir-Fry

This spicy pork and cabbage stir-fry is a flavorful, low-sodium, and low-carb dish with tender pork and crunchy cabbage. The ground pork provides protein, while the cabbage adds texture and volume without many carbs. A spicy, savory sauce ties the dish together, making it a bold, satisfying lunch.

Ingredients:

200g ground pork (lean)
4 cups cabbage, shredded
1 small onion, thinly sliced

2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce

1 tablespoon sriracha sauce (adjust to taste)
1 teaspoon rice vinegar
1/4 teaspoon red pepper flakes (optional)

2 green onions, sliced
1 teaspoon sesame oil

Instructions:

Heat olive oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-6 minutes.
Add garlic and onion to the pan and cook for 2-3 minutes, until fragrant and the onion softens.
Add shredded cabbage to the pan, stir-frying for about 4-5 minutes until it wilts but retains some crunch.

Drizzle the low-sodium soy sauce, sriracha sauce, and rice vinegar over the mixture, stirring well to combine. If you like it spicier, add red pepper flakes.
Cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the pork and cabbage.
Remove from heat and drizzle with sesame oil. Garnish with green onions before serving.

This spicy pork and cabbage stir-fry is a perfect keto lunch, offering a great balance of protein, veggies, and spice. The ground pork provides a rich, savory base, while the cabbage adds a satisfying crunch without the carbs. The spicy sriracha sauce and optional red pepper flakes elevate the dish, giving it an irresistible kick. It’s a quick and easy meal that’s full of flavor, making it a great choice for anyone following a low-sodium, low-carb, or keto diet.

Garlic Butter Chicken and Asparagus Stir-Fry

This garlic butter chicken and asparagus stir-fry combines tender chicken with crisp asparagus, all cooked in a rich garlic butter sauce. The flavors are savory and indulgent, but the dish remains low in carbs and sodium, making it an ideal keto lunch. The asparagus adds freshness and crunch, while the chicken provides a lean protein source.

Ingredients:

2 chicken breasts, thinly sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tablespoons butter

3 cloves garlic, minced
1 tablespoon low-sodium soy sauce
1 tablespoon lemon juice

1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)
1/4 teaspoon ground black pepper
1 tablespoon fresh parsley, chopped (optional)

Instructions:

In a large skillet, melt butter over medium-high heat. Add the sliced chicken and cook for about 5-6 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the garlic and cook for 30 seconds until fragrant.

Add the asparagus to the pan and stir-fry for about 4-5 minutes until tender but still crisp.
Return the chicken to the pan, stirring to combine. Drizzle with low-sodium soy sauce, lemon juice, and sprinkle with thyme and black pepper.
Toss everything together and cook for an additional 2 minutes, allowing the flavors to meld.

Remove from heat and garnish with fresh parsley before serving.

This garlic butter chicken and asparagus stir-fry is a rich, satisfying keto lunch that’s full of flavor. The tender chicken pairs beautifully with the crisp asparagus, and the garlic butter sauce makes every bite indulgent. It’s a quick and easy meal, perfect for those on a low-sodium, low-carb, or keto diet who still want a comforting, delicious lunch. The lemon juice and fresh thyme add a fresh, aromatic touch that enhances the dish.

Lemon Garlic Salmon Stir-Fry

This lemon garlic salmon stir-fry combines succulent salmon with fresh veggies in a zesty lemon garlic sauce. The healthy fats from the salmon and the freshness of the vegetables make this dish both nutritious and filling. It’s low in sodium, low in carbs, and a great option for anyone on a keto diet.

Ingredients:

2 salmon fillets, skinless and cut into cubes
1 cup broccoli florets

1/2 cup bell pepper, thinly sliced
1 small zucchini, sliced
2 cloves garlic, minced

1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon low-sodium soy sauce

1 teaspoon lemon zest
1 tablespoon fresh dill, chopped (optional)
1 teaspoon sesame oil

Instructions:

Heat olive oil in a large skillet or wok over medium-high heat. Add the salmon cubes and cook for 3-4 minutes per side until golden and cooked through. Remove the salmon and set it aside.
In the same pan, add garlic and cook for 30 seconds until fragrant.

Add the broccoli, bell pepper, and zucchini to the pan, stir-frying for about 4-5 minutes until the vegetables are tender but still crisp.
Drizzle the lemon juice, low-sodium soy sauce, and sesame oil over the vegetables, stirring to coat evenly.
Add the cooked salmon back into the pan, gently tossing everything together.

Sprinkle with lemon zest and fresh dill (if using) before serving.

This lemon garlic salmon stir-fry is a perfect keto lunch packed with healthy fats, lean protein, and fresh vegetables. The bright lemon and garlic flavors create a refreshing and zesty sauce that pairs perfectly with the tender salmon. The combination of textures from the salmon and vegetables provides a satisfying and nutritious meal that is both light and filling.

Shrimp and Spinach Stir-Fry

This shrimp and spinach stir-fry is a quick, light, and flavorful dish packed with protein from shrimp and rich nutrients from spinach. The low-sodium soy sauce and garlic provide a savory base, while a touch of lemon adds brightness to the dish. It’s the perfect low-carb, keto-friendly lunch.

Ingredients:

200g shrimp, peeled and deveined
4 cups fresh spinach leaves
1/2 cup cherry tomatoes, halved
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1 teaspoon lemon juice
1/4 teaspoon ground black pepper
1 teaspoon fresh parsley, chopped (optional)

Instructions:

Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2-3 minutes per side until pink and cooked through. Remove the shrimp from the pan and set aside.
In the same skillet, add garlic and cook for 30 seconds until fragrant.
Add the spinach to the pan, stirring until wilted, about 2-3 minutes.
Add the cherry tomatoes and cook for another 2 minutes until softened.
Drizzle the low-sodium soy sauce and lemon juice over the spinach and tomatoes, tossing to coat evenly.
Return the shrimp to the pan and stir everything together. Season with black pepper and garnish with fresh parsley before serving.

This shrimp and spinach stir-fry is a simple yet flavorful keto lunch that’s quick to prepare and full of nutrients. The shrimp provide lean protein, while the spinach offers a rich source of vitamins and minerals. The light lemon and soy sauce dressing adds depth without being overpowering. This dish is light, satisfying, and perfect for anyone looking for a healthy, low-carb meal.

Eggplant and Bell Pepper Stir-Fry

This eggplant and bell pepper stir-fry is a vegetarian, low-carb dish that’s rich in flavor and texture. The eggplant soaks up the savory sauce while the bell peppers add a sweet crunch. This dish is keto-friendly, low-sodium, and a perfect way to enjoy fresh, healthy vegetables.

Ingredients:

1 medium eggplant, cut into cubes
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1 tablespoon fresh basil, chopped (optional)

Instructions:

Heat olive oil in a large skillet or wok over medium heat. Add the eggplant cubes and cook for 5-7 minutes, stirring occasionally, until the eggplant becomes tender and slightly browned.
Add garlic to the pan and cook for 1 minute until fragrant.
Add the bell peppers to the pan and stir-fry for 3-4 minutes, until they start to soften but remain crisp.
Drizzle the low-sodium soy sauce, rice vinegar, and spices (cumin, smoked paprika, and black pepper) over the vegetables, stirring to coat evenly.
Continue cooking for another 3-4 minutes, allowing the flavors to meld and the vegetables to become tender.
Remove from heat and garnish with fresh basil if desired before serving.

This eggplant and bell pepper stir-fry is a vibrant and flavorful low-carb, keto-friendly dish that’s perfect for a light yet filling lunch. The eggplant absorbs the savory sauce, while the bell peppers provide a sweet contrast and a satisfying crunch. The spices add complexity and depth, making this dish not only healthy but also bursting with flavor. It’s a great vegetarian option for anyone following a low-sodium, keto diet.

Chicken and Avocado Stir-Fry

This chicken and avocado stir-fry is a creamy and protein-packed dish that’s perfect for a keto lunch. The tender chicken pairs wonderfully with the creamy texture of the avocado, while the garlic and lime provide an aromatic and zesty flavor. This dish is low in sodium and carbs, making it a flavorful and satisfying meal.

Ingredients:

2 chicken breasts, thinly sliced
1 ripe avocado, diced
1 cup zucchini, sliced into half-moons
1/2 cup red onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon low-sodium soy sauce
1 teaspoon ground cumin
1/4 teaspoon black pepper
Fresh cilantro, chopped (optional)

Instructions:

Heat olive oil in a large skillet over medium-high heat. Add sliced chicken and cook for 5-6 minutes until browned and cooked through. Remove chicken from the pan and set aside.
In the same pan, add garlic and onion, cooking for 2 minutes until softened.
Add zucchini and cook for another 3-4 minutes until slightly tender but still crisp.
Drizzle the lime juice and low-sodium soy sauce over the vegetables, stirring to coat evenly.
Add the chicken back to the pan and toss everything together. Sprinkle with ground cumin and black pepper.
Remove from heat and fold in the diced avocado. Garnish with fresh cilantro before serving.

This chicken and avocado stir-fry is a delicious, creamy, and satisfying keto lunch. The tender chicken, crisp zucchini, and smooth avocado create a perfect balance of flavors and textures. The lime juice and cumin bring a refreshing zest to the dish, and the low-sodium soy sauce enhances the savory taste without adding too much salt. It’s a quick, low-carb, and nutrient-packed meal perfect for a healthy lunch.

Garlic-Basil Beef Stir-Fry

This garlic-basil beef stir-fry is a savory and aromatic dish that’s full of flavor without being high in sodium or carbs. The tender beef strips are cooked in a fragrant garlic sauce and paired with fresh basil leaves, making this a light yet satisfying keto meal. This stir-fry is quick to prepare and perfect for a low-sodium, keto-friendly lunch.

Ingredients:

200g lean beef (flank steak or sirloin), thinly sliced
1 cup mushrooms, sliced
1 cup spinach leaves
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1/4 cup beef broth (low-sodium)
1/4 teaspoon red pepper flakes (optional)
Fresh basil leaves, chopped (for garnish)

Instructions:

Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned and cooked through. Remove the beef from the pan and set aside.
In the same pan, add garlic and cook for 30 seconds until fragrant.
Add mushrooms to the pan and cook for 2-3 minutes until they soften.
Pour in the low-sodium soy sauce, rice vinegar, and beef broth, stirring to combine. Let the sauce simmer for 2 minutes to thicken slightly.
Add spinach leaves and cook for another 1-2 minutes until they wilt.
Return the beef to the pan and toss everything together. Sprinkle with red pepper flakes for a little heat, if desired.
Remove from heat and garnish with fresh basil before serving.

This garlic-basil beef stir-fry is a flavorful, low-sodium, and keto-friendly meal that’s perfect for a satisfying lunch. The tender beef, earthy mushrooms, and wilted spinach combine beautifully with the aromatic garlic and basil, creating a dish full of depth and complexity. The low-sodium soy sauce and beef broth provide savory undertones without being overwhelming. This dish is a great choice for anyone looking for a delicious, low-carb, and nutritious meal.

Chicken, Cauliflower, and Green Bean Stir-Fry

This chicken, cauliflower, and green bean stir-fry is a well-balanced, low-carb, keto-friendly lunch that’s both flavorful and healthy. The cauliflower provides a hearty base, while the green beans add crunch and freshness. Chicken breast offers lean protein, and a light sauce ties everything together. It’s a satisfying dish that is low in sodium and carbs.

Ingredients:

2 chicken breasts, sliced into strips
2 cups cauliflower florets
1 cup green beans, trimmed
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon ground turmeric
1/4 teaspoon ground black pepper
Fresh parsley, chopped (optional)

Instructions:

Heat olive oil in a large skillet or wok over medium heat. Add sliced chicken and cook for 5-6 minutes until browned and cooked through. Remove the chicken and set aside.
In the same pan, add garlic and onion, sautéing for 2 minutes until fragrant and softened.
Add cauliflower florets and green beans to the pan, stir-frying for 4-5 minutes until tender but still crisp.
Drizzle the low-sodium soy sauce, rice vinegar, and sprinkle ground turmeric and black pepper over the vegetables, stirring to coat evenly.
Return the chicken to the pan, tossing everything together until heated through and well combined.
Remove from heat and garnish with fresh parsley before serving.

This chicken, cauliflower, and green bean stir-fry is a nutritious, low-sodium, and keto-friendly lunch that’s packed with protein and vegetables. The cauliflower serves as a great low-carb base, while the green beans provide a fresh crunch. The light sauce made from soy sauce, rice vinegar, and turmeric gives the dish a unique flavor profile, while the chicken adds protein to make it satisfying. It’s a perfect, quick meal for anyone looking for a healthy, flavorful lunch on a keto diet.

Spicy Tempeh and Broccoli Stir-Fry

This spicy tempeh and broccoli stir-fry is a plant-based, keto-friendly dish that is both flavorful and nutritious. The tempeh offers a hearty source of plant protein, while the broccoli adds crunch and fiber. With a tangy, spicy sauce, this stir-fry is low in sodium and high in flavor, making it an ideal low-carb lunch.

Ingredients:

1 block tempeh, sliced into strips
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sriracha sauce (adjust to taste)
1 teaspoon sesame oil
1 tablespoon fresh cilantro, chopped (optional)
1 teaspoon sesame seeds (optional)

Instructions:

Heat olive oil in a large skillet or wok over medium-high heat. Add tempeh strips and cook for 5-6 minutes, turning occasionally, until golden and crispy. Remove tempeh from the pan and set aside.
In the same pan, add garlic and cook for 30 seconds until fragrant.
Add broccoli and bell pepper to the pan, stir-frying for about 4-5 minutes until tender-crisp.
Drizzle the low-sodium soy sauce, rice vinegar, and sriracha sauce over the vegetables, stirring to coat.
Return the tempeh to the pan and toss everything together. Drizzle with sesame oil and cook for another 2 minutes.
Remove from heat and garnish with fresh cilantro and sesame seeds before serving.

This spicy tempeh and broccoli stir-fry is a delicious and healthy plant-based option for a low-sodium, low-carb, and keto-friendly lunch. The tempeh provides a nutty, hearty flavor and a great source of plant protein, while the broccoli and bell peppers add a crunchy, refreshing texture. The tangy, spicy sauce ties everything together, creating a satisfying dish that’s both flavorful and nutritious. It’s perfect for those on a vegan or vegetarian keto diet.

Beef and Asparagus Stir-Fry

This beef and asparagus stir-fry is a low-carb, keto-friendly dish that’s both savory and satisfying. The lean beef provides protein, while the asparagus offers a delicious crunch and freshness. This stir-fry is flavored with garlic and a light, savory sauce, making it the perfect low-sodium, low-carb lunch option.

Ingredients:

200g lean beef (sirloin or flank steak), thinly sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1/2 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1 tablespoon oyster sauce (low-sodium)
1 teaspoon sesame oil
1/4 teaspoon ground black pepper
1 tablespoon green onions, sliced (optional)

Instructions:

Heat olive oil in a large skillet or wok over medium-high heat. Add sliced beef and cook for about 4-5 minutes, stirring occasionally, until browned and cooked through. Remove the beef and set it aside.
In the same skillet, add garlic and cook for 30 seconds until fragrant.
Add asparagus and mushrooms to the pan, stir-frying for 4-5 minutes until tender but still crisp.
Add the low-sodium soy sauce, oyster sauce, and sesame oil to the pan, stirring to combine and coat the vegetables.
Return the cooked beef to the pan and toss everything together until heated through.
Remove from heat and garnish with green onions before serving.

This beef and asparagus stir-fry is a quick, savory, and satisfying keto lunch packed with protein and vegetables. The beef provides a rich, savory flavor, while the asparagus and mushrooms offer a nice balance of freshness and crunch. The low-sodium soy sauce and oyster sauce create a deliciously savory base for the stir-fry, and the sesame oil adds depth and richness. This dish is low in carbs and perfect for anyone following a keto or low-sodium diet.

Pork and Cabbage Stir-Fry

This pork and cabbage stir-fry is a simple, healthy, and low-sodium option for anyone on a keto diet. The pork adds a savory protein source, while the cabbage offers crunch and bulk without many carbs. The stir-fry is flavored with garlic, ginger, and a splash of low-sodium soy sauce, making it a flavorful yet light lunch.

Ingredients:

200g ground pork (lean)
3 cups cabbage, shredded
1/2 cup carrots, julienned
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon ground ginger
1/4 teaspoon black pepper
1 tablespoon sesame oil
Green onions, sliced (optional)

Instructions:

Heat olive oil in a large skillet or wok over medium-high heat. Add the ground pork and cook for 5-6 minutes, breaking it apart with a spoon, until fully browned.
Add garlic, onion, and carrots to the pan, cooking for another 2-3 minutes until the vegetables soften.
Add shredded cabbage to the pan, stir-frying for 4-5 minutes until the cabbage wilts but still has some crunch.
Drizzle the low-sodium soy sauce, rice vinegar, and sprinkle ground ginger and black pepper over the mixture, stirring well to coat.
Drizzle sesame oil over the stir-fry and cook for an additional 1-2 minutes to bring all the flavors together.
Remove from heat and garnish with sliced green onions before serving.

This pork and cabbage stir-fry is a low-carb, keto-friendly lunch that’s both hearty and satisfying. The ground pork adds a rich protein base, while the cabbage and carrots bring freshness and crunch. The combination of ginger, garlic, and soy sauce creates a savory, aromatic sauce that enhances the dish. With its simplicity and rich flavors, this stir-fry is an excellent option for anyone following a low-sodium, low-carb, or keto diet.

Note: More recipes are coming soon!

35+ Quick and Flavorful Friday Low-Sodium Stir Fry Recipes to Kickstart Your Weekend