Low Sodium Beef Donburi
Elevate your weeknight dinner with this flavorful and heart-conscious Low Sodium Beef Donburi recipe! A nutrient-packed twist on the traditional Japanese rice bowl, this dish combines tender slices of lean beef simmered in a savory sauce made with low sodium chicken broth, soy sauce, mirin, sake, and a hint of sweetness from light brown sugar. Aromatic ginger, garlic, and golden sautéed onions add depth to every bite, while fresh green onions and sesame seeds deliver the perfect finishing touch. Served over fluffy short-grain white rice, this quick and easy recipe (ready in just 40 minutes) is ideal for those looking to enjoy bold umami flavors without the extra sodium. Garnish with shichimi togarashi for a subtle kick, and you've got a satisfying, wholesome meal that’s both comforting and guilt-free.
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Recipe Information
Ingredients
- 400 grams lean beef (such as sirloin or flank steak)
- 250 milliliters low sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon light brown sugar
- 1 tablespoon fresh ginger
- 1 medium onion
- 2 stalks green onions (scallions)
- 2 cloves garlic
- 600 grams cooked short grain white rice
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds
- to taste shichimi togarashi (optional)
Instructions
Slice the beef thinly against the grain and set aside.
In a small bowl, mix together the low sodium chicken broth, low sodium soy sauce, mirin, sake, and light brown sugar until the sugar is dissolved.
Grate the ginger and mince the garlic. Peel and slice the onion thinly. Chop the green onions into 1-inch pieces.
Heat vegetable oil in a large skillet over medium-high heat. Add the sliced onion and sauté until translucent, about 4-5 minutes.
Add the garlic and ginger to the skillet, stirring for about 1 minute until fragrant.
Add the sliced beef to the skillet, cooking until it's browned on all sides, about 3-4 minutes.
Pour the sauce mixture into the skillet, stirring well to combine. Bring to a gentle simmer.
Reduce heat to low and let the beef simmer in the sauce for about 10-12 minutes, or until the sauce thickens slightly.
Add the green onions and stir them in, allowing them to soften slightly.
Divide the cooked rice into four bowls.
Spoon the beef mixture over the rice evenly.
Garnish each bowl with a sprinkle of sesame seeds and shichimi togarashi if desired.
Serve immediately.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 224.1 g | 81% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 37.4 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2244 mg | 48% | |
*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.
