Heart-Healthy Beef Kimbap
Delight in the fusion of flavor and wellness with this Heart-Healthy Beef Kimbap recipe, a nutritious spin on the traditional Korean favorite. Featuring tender, marinated lean beef sirloin, fiber-rich brown rice, and a rainbow medley of fresh vegetables like carrots, cucumbers, red bell peppers, and spinach, this kimbap is as vibrant as it is delicious. Seasoned with reduced-sodium soy sauce, sesame oil, and rice vinegar, each bite is a perfectly balanced blend of savory and lightly tangy notes. Hand-rolled in nori seaweed sheets and sprinkled with toasted sesame seeds, this wholesome dish is perfect as a meal prep option, a light yet satisfying lunch, or an eye-catching appetizer. Quick to prepare, packed with nutrients, and low in saturated fat, this recipe is a heart-smart choice that doesn't compromise on flavor. Pair it with a side of pickled radish for an authentic touch!
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Recipe Information
Ingredients
- 200 grams lean beef sirloin
- 1 cup brown rice
- 2 cups water
- 5 sheets nori seaweed sheets
- 1 large carrot
- 1 medium cucumber
- 1 medium red bell pepper
- 1 cup baby spinach
- 2 cloves garlic
- 2 tablespoons soy sauce, reduced sodium
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons toasted sesame seeds
- 0.5 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Rinse the brown rice under cold water. Combine the rice and 2 cups of water in a rice cooker or saucepan. Cook until tender and the water is absorbed, about 40 minutes. Let it cool slightly.
While the rice is cooking, thinly slice the lean beef sirloin against the grain.
In a mixing bowl, combine the sliced beef, minced garlic, soy sauce, sesame oil, and black pepper. Let it marinate for at least 20 minutes to absorb flavors.
Julienne the carrot, cucumber, and red bell pepper. Set them aside.
Heat a non-stick skillet over medium heat and add the teaspoon of olive oil. Sauté the marinated beef until cooked through, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, quickly sauté the spinach until just wilted, about 2 minutes. Remove from the skillet and let cool slightly.
Add the rice vinegar and toasted sesame seeds to the cooked brown rice. Mix well to incorporate the flavors.
To assemble the kimbap, place a sheet of nori on a bamboo sushi mat. Spread a thin, even layer of seasoned brown rice over two-thirds of the nori sheet, leaving a border at the top.
Arrange some cooked beef, spinach, carrot, cucumber, and red bell pepper across the center of the rice.
Using the bamboo mat, carefully roll the nori over the filling, gently pressing to form a tight log. Seal with a dab of water on the border of the nori.
Repeat the rolling process with the remaining ingredients.
Slice the rolls into 1/2-inch pieces using a sharp knife. Serve immediately or refrigerate for up to a few hours.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 11.1 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1734 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
