Low Carb Beef Banh Mi
Dive into the bold, refreshing flavors of a Vietnamese classic reimagined with this Low Carb Beef Banh Mi. Perfect for those seeking a lighter alternative, this recipe swaps traditional baguettes for crisp butter lettuce wraps, turning a street food favorite into a keto-friendly delight. Tender slices of marinated beef sirloin bring rich umami notes, enhanced by aromatic ginger, garlic, and fish sauce. A quick pickling of carrot and daikon adds a tangy crunch, while spicy mayo and fresh herbs like cilantro and green onions amp up the flavor with every bite. Easy to prepare in under 35 minutes, this beef banh mi is an ideal choice for low-carb meal prepping and guilt-free indulgence.
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Recipe Information
Ingredients
- 1 pound boneless beef sirloin
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 0.5 teaspoon red chili flakes
- 1 medium lime, juiced
- 0.25 cup low-sugar rice vinegar
- 2 tablespoons granular erythritol
- 1 medium carrot, julienned
- 0.5 medium daikon radish, julienned
- 1 medium cucumber, thinly sliced
- 0.25 cup fresh cilantro leaves
- 2 stalks green onions, thinly sliced
- 8 leaves butter lettuce leaves
- 0.25 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Slice the boneless beef sirloin thinly against the grain and place in a medium bowl.
In a small bowl, combine soy sauce, fish sauce, minced garlic, grated ginger, red chili flakes, and lime juice. Pour this marinade over the sliced beef, cover, and let it marinate in the refrigerator for at least 15 minutes.
In another small bowl, whisk together low-sugar rice vinegar and granular erythritol until dissolved. Pour over the julienned carrot and daikon radish, tossing to coat. Set aside to pickle, stirring occasionally.
Mix mayonnaise and sriracha in a small bowl to create a spicy mayo. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add marinated beef slices to the skillet and cook until browned and cooked through, about 5 minutes. Remove from heat.
Prepare the lettuce wraps by laying out butter lettuce leaves on a serving plate.
Spread a small amount of spicy mayo on each lettuce leaf.
Top with slices of cucumber, pickled vegetables, cooked beef, fresh cilantro leaves, and green onions.
Season with salt and black pepper to taste.
Serve immediately for the freshest experience.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 5058 mg | 220% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 16.0 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3024 mg | 64% | |
*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.
