Low Sodium Beef Banh Mi
Discover the bold flavors of Vietnam with this Low Sodium Beef Banh Mi, a healthier twist on the classic sandwich that's perfect for those watching their sodium intake. Tender slices of marinated beef sirloin are infused with a savory mixture of low sodium soy sauce, rice vinegar, sesame oil, and honey, then grilled to perfection. This flavorful protein is paired with tangy pickled vegetables—julienned carrot and daikon radish—and fresh toppings like crisp cucumber, fragrant cilantro, and spicy jalapeño. A zesty lime-infused mayonnaise spread brings everything together on a warm, whole wheat or multigrain baguette, creating a satisfying bite with balanced textures and fresh flavors. Ready in just 45 minutes, this easy recipe is ideal for lunch or dinner and serves as a lighter, homemade alternative to the traditional street food favorite.
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Recipe Information
Ingredients
- 1 pound beef sirloin steak
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves minced garlic
- 0.5 teaspoon freshly ground black pepper
- 1 medium, julienned carrot
- 1 medium, julienned daikon radish
- 1 small, thinly sliced cucumber
- 0.5 cup, fresh leaves cilantro
- 1 thinly sliced jalapeño pepper
- 1 whole, whole wheat or multigrain baguette
- 0.25 cup mayonnaise
- 1 zested and juiced lime
Instructions
Start by preparing the beef marinade. In a bowl, mix together the low sodium soy sauce, rice vinegar, sesame oil, honey, minced garlic, and black pepper.
Slice the beef sirloin steak thinly across the grain, about 1/4 inch thick.
Place the sliced beef into the marinade and ensure all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor infusion.
Meanwhile, prepare the pickled vegetables. In a large bowl, mix the julienned carrot and daikon radish. Sprinkle a small pinch of sugar and 2 teaspoons of rice vinegar over the top, tossing well to coat. Set aside for 20 minutes.
In another small bowl, mix mayonnaise with lime zest and juice. This will serve as your sandwich spread.
After marinating, heat a grill pan or skillet over medium-high heat. Cook the beef slices for 2-3 minutes per side until browned but still tender.
Preheat the oven to 350°F (175°C) and warm the whole wheat or multigrain baguette for about 5 minutes until crisp on the outside.
Assemble the Banh Mi by slicing the warmed baguette horizontally. Spread the lime mayonnaise equally on both halves of the baguette.
Layer the bottom half of the baguette with cooked beef slices, followed by cucumber slices, pickled carrot and daikon mixture, fresh cilantro leaves, and jalapeño slices.
Top with the other half of the baguette, press lightly, and cut into four servings. Serve immediately and enjoy your homemade Low Sodium Beef Banh Mi.
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3819 mg | 166% | |
| Total Carbohydrate | 216.0 g | 79% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 37.8 g | ||
| Protein | 158.1 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2473 mg | 53% | |
*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.
