Low Fat Beef Bibimbap

Elevate your weeknight dinners with this vibrant and nutritious Low Fat Beef Bibimbap, a lighter take on the classic Korean comfort food. Packed with colorful sautéed vegetables, tender marinated lean beef sirloin, nutty brown rice, and a perfectly fried sunny-side-up egg, this dish brings an irresistibly balanced blend of flavors and textures. The reduced-sodium soy sauce, a touch of sweet honey, and a dash of spicy gochujang create a boldly flavored sauce that ties everything together beautifully. Ready in just 45 minutes, this wholesome recipe is perfect for those seeking a low-fat, high-protein meal that doesn’t skimp on taste. Sprinkle with sesame seeds and green onions for a stunning finish, and serve it fresh or mix it up for a medley of delectable ingredients in every bite!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 200 grams Lean beef sirloin, thinly sliced
• 2 cups Cooked brown rice
• 3 tablespoons Soy sauce, reduced sodium
• 2 cloves Garlic, minced
• 1 tablespoon Gochujang (Korean chili paste)
• 2 teaspoons Honey
• 1 teaspoon Sesame oil
• 1 cup Bean sprouts
• 1 medium Carrot, julienned
• 2 cups Spinach
• 1 small Zucchini, julienned
• 2 Eggs
• 2 stalks Green onions, chopped
• 1 teaspoon Sesame seeds
• 0 Cooking spray
• 0 to taste Salt
• 0 to taste Pepper

Directions

Step 1

In a small bowl, combine the soy sauce, minced garlic, gochujang, honey, and sesame oil. Mix well to make the sauce.

Step 2

Place the beef slices in a shallow bowl, pour half of the sauce over them, coating thoroughly. Let it marinate for at least 15 minutes while preparing the vegetables.

Step 3

Prepare the vegetables by julienning the carrot and zucchini. Wash and drain the spinach and bean sprouts.

Step 4

Spray a non-stick skillet with cooking spray and heat over medium heat. Add the marinated beef and cook for 3-4 minutes until browned and cooked through. Remove from the pan and set aside.

Step 5

In the same skillet, lightly sauté the spinach until wilted, season with a pinch of salt, and set aside.

Step 6

Spray the skillet again and sauté the julienned carrot and zucchini separately for about 2 minutes each until they are just tender. Set them aside once done.

Step 7

For the bean sprouts, briefly sauté them for a minute with a sprinkle of salt. Remove from the skillet and set aside.

Step 8

In a clean skillet, spray cooking spray and fry the eggs sunny side up, seasoning with salt and pepper to taste.

Step 9

To assemble the bibimbap, divide the cooked brown rice into two bowls. Arrange the cooked beef and sautéed vegetables (carrot, zucchini, spinach, and bean sprouts) in sections over the rice.

Step 10

Place the fried egg on top of each bowl and sprinkle with chopped green onions and sesame seeds.

Step 11

Serve the remaining sauce on the side or drizzle a small amount over the top. Mix everything well with a spoon before eating to enjoy all the flavors together.

Nutrition Facts

Serving size	(1245.0g)

Amount per serving	% Daily Value*
Calories	1289.2

Total Fat 41.2g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 8.2g
Cholesterol 512mg	0%
Sodium 5623.8mg	0%
Total Carbohydrate 146.4g	0%
Dietary Fiber 15.5g	0%
Total Sugars 28.4g
Protein 88.9g	0%

Vitamin D 82IU	0%
Calcium 239.0mg	0%
Iron 13.0mg	0%
Potassium 2605.7mg	0%

*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.

Source of Calories

Fat: 28.3%

Protein: 27.1%

Carbs: 44.6%