Low Sodium Bulgogi Beef Bowl
Delight your taste buds with this savory Low Sodium Bulgogi Beef Bowl, a healthier twist on the classic Korean dish. Featuring tender slices of marinated beef sirloin infused with the perfect balance of low-sodium soy sauce, garlic, ginger, and a hint of sweet grated pear, this recipe offers all the bold, umami-rich flavors you crave without the extra salt. Nestled over hearty cooked brown rice and complemented by vibrant, nutrient-packed wilted spinach and crisp julienned carrots, this protein-packed dish is as satisfying as it is wholesome. Finished with a sprinkle of toasted sesame seeds and fresh green onions, this quick and easy meal comes together in just 35 minutes of active time, making it perfect for weeknight dinners or meal prep. Enjoy a guilt-free bite of this Korean-inspired favorite today!
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Recipe Information
Ingredients
- 500 grams Beef sirloin, thinly sliced
- 60 ml Low sodium soy sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Rice vinegar
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Sesame oil
- 0.5 teaspoon Ground black pepper
- 0.5 unit Pear, grated
- 2 stalks Green onions, chopped
- 1 tablespoon Sesame seeds, toasted
- 4 cups Cooked brown rice
- 2 cups Spinach, wilted
- 1 medium Carrot, julienned
Instructions
In a large mixing bowl, combine low sodium soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, ground black pepper, and grated pear. Stir well until the sugar is dissolved and ingredients are well mixed.
Add the thinly sliced beef sirloin to the marinate and ensure each slice is well coated. Cover the bowl with plastic wrap and let the beef marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
While the beef is marinating, prepare the vegetables and rice. Cook the brown rice according to package instructions. Steam or lightly wilt the spinach, and julienne the carrot.
Heat a large pan or wok over medium-high heat. Add the marinated beef in batches (do not overcrowd the pan) and cook for 2-3 minutes on each side until the beef is browned and cooked through.
Once all the beef is cooked, in a large serving bowl, layer the cooked brown rice, wilted spinach, and julienned carrot.
Arrange the bulgogi beef on top of the vegetables.
Garnish with chopped green onions and toasted sesame seeds before serving.
Serve the Bulgogi Beef Bowl warm and enjoy the flavorful low sodium meal.
Nutrition Facts
Calories |
2671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4529 mg | 197% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 35.0 g | ||
| Protein | 171.8 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 5296 mg | 113% | |
*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.
