Low Sodium Beef Banh Mi

Transform your sandwich game with this flavorful and heart-healthy Low Sodium Beef Banh Mi! This recipe reimagines the classic Vietnamese sandwich by pairing tender marinated beef sirloin with crisp pickled vegetables and vibrant herbs, all nestled in a crusty whole grain baguette. The secret to its bold yet balanced flavor lies in the marinade, made with low sodium soy sauce, rice vinegar, honey, and a hint of sesame oil, as well as the zesty lime-infused mayonnaise spread. Perfect for those watching their sodium intake, this recipe offers all the savory and tangy elements you love in a traditional banh mi without the excess salt. Serve this sandwich warm for an irresistible blend of textures and flavors—ideal for lunch, dinner, or a weekend meal with friends. Healthy, satisfying, and bursting with fresh ingredients, this Low Sodium Beef Banh Mi is guaranteed to become a new favorite!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound beef sirloin steak
• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 cloves minced garlic
• 0.5 teaspoon freshly ground black pepper
• 1 medium, julienned carrot
• 1 medium, julienned daikon radish
• 1 small, thinly sliced cucumber
• 0.5 cup, fresh leaves cilantro
• 1 thinly sliced jalapeño pepper
• 1 whole, whole wheat or multigrain baguette
• 0.25 cup mayonnaise
• 1 zested and juiced lime

Directions

Step 1

Start by preparing the beef marinade. In a bowl, mix together the low sodium soy sauce, rice vinegar, sesame oil, honey, minced garlic, and black pepper.

Step 2

Slice the beef sirloin steak thinly across the grain, about 1/4 inch thick.

Step 3

Place the sliced beef into the marinade and ensure all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor infusion.

Step 4

Meanwhile, prepare the pickled vegetables. In a large bowl, mix the julienned carrot and daikon radish. Sprinkle a small pinch of sugar and 2 teaspoons of rice vinegar over the top, tossing well to coat. Set aside for 20 minutes.

Step 5

In another small bowl, mix mayonnaise with lime zest and juice. This will serve as your sandwich spread.

Step 6

After marinating, heat a grill pan or skillet over medium-high heat. Cook the beef slices for 2-3 minutes per side until browned but still tender.

Step 7

Preheat the oven to 350°F (175°C) and warm the whole wheat or multigrain baguette for about 5 minutes until crisp on the outside.

Step 8

Assemble the Banh Mi by slicing the warmed baguette horizontally. Spread the lime mayonnaise equally on both halves of the baguette.

Step 9

Layer the bottom half of the baguette with cooked beef slices, followed by cucumber slices, pickled carrot and daikon mixture, fresh cilantro leaves, and jalapeño slices.

Step 10

Top with the other half of the baguette, press lightly, and cut into four servings. Serve immediately and enjoy your homemade Low Sodium Beef Banh Mi.

Nutrition Facts

Serving size	(1178.5g)

Amount per serving	% Daily Value*
Calories	2545.8

Total Fat 116.6g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 6.7g
Cholesterol 378.3mg	0%
Sodium 3818.8mg	0%
Total Carbohydrate 216.0g	0%
Dietary Fiber 12.9g	0%
Total Sugars 37.8g
Protein 158.1g	0%

Vitamin D 0IU	0%
Calcium 334.3mg	0%
Iron 24.0mg	0%
Potassium 2473.1mg	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: 41.2%

Protein: 24.8%

Carbs: 33.9%