Korean Style Beef with Mushrooms and Onions

Total sodium
per serving
193 mg
Total calories
per serving


  • 1 lb beef eye of round or sirloin, trimmed, cut into thin strips
  • 2 tsp canola oil
  • 1 medium onion, cut in half and sliced lengthwise
  • 8 oz sliced mushrooms
  • For the marinade
  • 2 garlic cloves, minced
  • 1/4 cup freshly squeezed orange juice (abt 1 orange)
  • 1/4 cup low sodium Chinatown soy sauce
  • 2 tbsp unpasteurized liquid honey
  • 1 1/2 tbsp toasted sesame oil
  • 1 tbsp Trader Joe’s Chili Pepper Sauce*
  • 1 tbsp corn starch
  • 1/2 tsp no sodium Chinese 5 Spice**
  • To garnish
  • toasted sesame seeds
  • sliced green onions
  • fresh cilantro
  • Cooked rice, to serve….has not been included in the nutrition values and will need to
  • be added


1. Place the beef in the freezer for 30 minutes to an hour, slice into thin strips.

2. Combine all the ingredients for the marinade in a large ziploc bag and mix well.

3. Place the baggie into a large bowl. Add the beef slices, mix well and allow the beef to marinate for at least 30 minutes or overnight for a more intense flavor.

4. Cook the mushrooms in the oil in a large non-stick skillet or wok set over high heat until brown and softened, about 5 minutes. Add the onions and cook until softened, about another 5 minutes.

5. Add the meat and marinade to the skillet and cook, stirring frequently, until the meat is just slightly pink and the sauce is thickened, about 3 minutes.

6. Serve immediately with rice. Garnish with toasted sesame seeds, sliced green onions and fresh cilantro leaves.

*can be substituted with another hot sauce or sambal oelek but sodium amounts will change…add more if you like it spicy

**recipe for Chinese 5 Spice on website

Makes 4 servings, each serving has approximately 341 calories, 193mg sodium, 20g carbohydrates

Original recipe found at thehealthyfoodie.com, rewritten and adapted for low sodium.

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