Low Sodium Savory Beef Rice Bowl
Satisfy your cravings with a hearty and wholesome meal that's packed with flavor yet mindful of your sodium intake. This Low Sodium Savory Beef Rice Bowl combines lean ground beef, nutty brown rice, and a medley of vibrant vegetables like green bell pepper, red onion, and carrots for a colorful and nutritious base. Infused with the umami magic of low sodium beef broth, soy sauce, garlic, and fresh ginger, every bite is a harmonious blend of rich and savory goodness. Finished with a drizzle of sesame oil and a sprinkle of green onions and sesame seeds, this dish is as visually appealing as it is delicious. Perfect for weeknight dinners or meal prep, it’s a quick and satisfying way to enjoy bold flavors while keeping your health in check.
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Recipe Information
Ingredients
- 500 grams Lean ground beef
- 1 cup Brown rice
- 1.5 cups Low sodium beef broth
- 1 tablespoon Unsalted butter
- 1 medium Green bell pepper, diced
- 0.5 cup Red onion, diced
- 1 cup Carrots, julienned
- 3 cloves Garlic, minced
- 2 tablespoons Low sodium soy sauce
- 2 teaspoons Rice vinegar
- 1 teaspoon Fresh ginger, minced
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
- 2 stalks Green onions, sliced
- 1 teaspoon Sesame seeds
Instructions
Rinse the brown rice under cold running water. In a medium pot, bring the low sodium beef broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 25 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat a large skillet over medium heat. Add the unsalted butter and let it melt.
Add the diced green bell pepper and red onion to the skillet. Sauté for about 5 minutes, until the vegetables start to soften.
Add the minced garlic and julienned carrots to the skillet. Cook for an additional 2 minutes.
Increase the heat to medium-high and add the ground beef to the skillet. Cook until the beef is browned, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the low sodium soy sauce, rice vinegar, minced ginger, sesame oil, and black pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.
Once the rice is finished cooking, fluff it with a fork and divide it among four bowls.
Top each bowl with the beef and vegetable mixture.
Garnish with sliced green onions and a sprinkle with sesame seeds before serving.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 17.3 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1608 mg | 34% | |
*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.
