Low Sodium Beef Teriyaki Bowl
Indulge in the savory flavors of an Asian-inspired classic with this **Low Sodium Beef Teriyaki Bowl**—a healthier twist on your favorite takeout dish! Perfectly seared slices of juicy flank steak, crisp broccoli florets, sweet julienned carrots, and vibrant red bell peppers come together in a rich, homemade teriyaki sauce made with **low sodium soy sauce, honey, and fresh ginger**. Served atop hearty brown rice, this recipe combines bold flavors with wholesome ingredients, making it ideal for a quick, guilt-free weeknight dinner. Ready in just 35 minutes, this dish will satisfy your cravings while supporting your low-sodium lifestyle. Garnish with sesame seeds and green onions for an added burst of texture and freshness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound flank steak
- 0.25 cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 teaspoons cornstarch
- 0.25 cup water
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 large carrot, julienned
- 1 small red bell pepper, sliced
- 2 stalks green onions, chopped
- 3 cups cooked brown rice
- 1 tablespoon sesame seeds (optional)
Instructions
Slice the flank steak thinly across the grain and set aside.
In a small bowl, whisk together the low sodium soy sauce, honey, rice vinegar, minced ginger, minced garlic, cornstarch, water, and sesame oil to make the teriyaki sauce. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced flank steak and cook for about 3-4 minutes until browned.
Remove the steak from the skillet and set aside. Reduce the heat to medium and add the broccoli florets, julienned carrot, and sliced red bell pepper to the same skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
Return the steak to the skillet with the vegetables, and pour the prepared teriyaki sauce over the top. Stir everything together and let it simmer for another 2-3 minutes until the sauce thickens and coats the beef and vegetables.
Serve the beef teriyaki over a bowl of cooked brown rice. Garnish with chopped green onions and sesame seeds if desired.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 5283 mg | 230% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 46.8 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 312 mg | 24% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2696 mg | 57% | |
*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.
