Low Sodium Beef Bibimbap
Discover the vibrant flavors of Korea with our Low Sodium Beef Bibimbap—a healthier twist on the classic dish that's perfect for anyone seeking bold taste without extra salt. This recipe features tender slices of lean beef sirloin, an array of colorful, stir-fried vegetables like carrots, zucchini, and shiitake mushrooms, and a wholesome base of nutty brown rice. A drizzle of a homemade sauce made with coconut aminos, rice vinegar, honey, and optional Gochujang adds complex umami and a touch of heat. Topped with a perfectly cooked egg and garnished with seaweed flakes, this balanced bowl is as nourishing as it is visually stunning. Ready in under an hour, it's a deliciously customizable meal that captures the essence of Korean cuisine while keeping your sodium intake in check! Perfect for meal preppers or food lovers looking for healthy global-inspired recipes.
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Recipe Information
Ingredients
- 250 grams lean beef sirloin, sliced thinly
- 1 large carrot, julienned
- 1 medium zucchini, sliced thinly
- 150 grams bean sprouts
- 100 grams baby spinach
- 100 grams shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups brown rice, cooked
- 2 tablespoons sesame oil
- 4 pieces cooked egg (fried or poached)
- 2 tablespoons seaweed flakes (gim), optional for garnish
- 4 tablespoons low sodium soy sauce alternative (coconut aminos)
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- 1 tablespoon Gochujang (Korean chili paste), optional for spice
Instructions
Prepare the sauce by mixing together the low sodium soy sauce alternative, rice vinegar, honey, and Gochujang (if using) in a small bowl. Set aside.
Cook the brown rice according to package instructions, or use pre-cooked rice. Divide into four bowls.
In a large non-stick skillet, heat 1 tablespoon of sesame oil over medium-high heat.
Add the sliced beef and stir-fry for about 3-5 minutes, or until browned and cooked through. Remove from skillet and set aside.
In the same skillet, add the minced garlic and sliced shiitake mushrooms. Stir-fry for 3 minutes, then remove and set aside.
Next, stir-fry the carrot, zucchini, and bean sprouts separately in the same skillet with additional sesame oil if needed, cooking each until just tender, about 2-3 minutes per vegetable.
Blanch the baby spinach in boiling water for 1 minute, then drain and set aside.
Arrange the cooked vegetables and beef in sections atop the rice in each bowl.
Place a cooked egg in the center of each bowl.
Drizzle the prepared sauce over everything to taste.
Garnish with seaweed flakes if desired.
Serve immediately, encouraging diners to mix everything together before eating.
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 252.6 g | 92% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 31.6 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 342 mg | 26% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3310 mg | 70% | |
*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.
