Low Fat Beef Bibimbap
Elevate your home-cooking game with this vibrant and nutritious Low Fat Beef Bibimbap—a lighter take on the classic Korean rice bowl! Featuring lean beef sirloin marinated in a flavorful blend of reduced-sodium soy sauce, garlic, gochujang, honey, and sesame oil, this dish offers a bold yet balanced taste. Paired with hearty brown rice and an array of sautéed vegetables—carrots, zucchini, spinach, and bean sprouts—it delivers a delightful mix of textures and colors. Topped with a protein-packed sunny-side-up egg, green onions, and a sprinkle of sesame seeds, this recipe is both wholesome and visually stunning. Perfect for a health-conscious meal, it’s ready in just 45 minutes and showcases Korean-inspired flavors for an easy, satisfying dinner. Keywords: low-fat bibimbap, healthy Korean recipes, lean beef rice bowl.
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Recipe Information
Ingredients
- 200 grams Lean beef sirloin, thinly sliced
- 2 cups Cooked brown rice
- 3 tablespoons Soy sauce, reduced sodium
- 2 cloves Garlic, minced
- 1 tablespoon Gochujang (Korean chili paste)
- 2 teaspoons Honey
- 1 teaspoon Sesame oil
- 1 cup Bean sprouts
- 1 medium Carrot, julienned
- 2 cups Spinach
- 1 small Zucchini, julienned
- 2 Eggs
- 2 stalks Green onions, chopped
- 1 teaspoon Sesame seeds
- Cooking spray
- to taste Salt
- to taste Pepper
Instructions
In a small bowl, combine the soy sauce, minced garlic, gochujang, honey, and sesame oil. Mix well to make the sauce.
Place the beef slices in a shallow bowl, pour half of the sauce over them, coating thoroughly. Let it marinate for at least 15 minutes while preparing the vegetables.
Prepare the vegetables by julienning the carrot and zucchini. Wash and drain the spinach and bean sprouts.
Spray a non-stick skillet with cooking spray and heat over medium heat. Add the marinated beef and cook for 3-4 minutes until browned and cooked through. Remove from the pan and set aside.
In the same skillet, lightly sauté the spinach until wilted, season with a pinch of salt, and set aside.
Spray the skillet again and sauté the julienned carrot and zucchini separately for about 2 minutes each until they are just tender. Set them aside once done.
For the bean sprouts, briefly sauté them for a minute with a sprinkle of salt. Remove from the skillet and set aside.
In a clean skillet, spray cooking spray and fry the eggs sunny side up, seasoning with salt and pepper to taste.
To assemble the bibimbap, divide the cooked brown rice into two bowls. Arrange the cooked beef and sautéed vegetables (carrot, zucchini, spinach, and bean sprouts) in sections over the rice.
Place the fried egg on top of each bowl and sprinkle with chopped green onions and sesame seeds.
Serve the remaining sauce on the side or drizzle a small amount over the top. Mix everything well with a spoon before eating to enjoy all the flavors together.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 5624 mg | 245% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 28.4 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 239 mg | 18% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2606 mg | 55% | |
*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.
