For us, I did my best to lower the overall salt content by substituting our normal reduced soy sauce with coco aminos. (WHICH I was poo pooing forever, BUT to my surprise it didnt not change the flavor profile. 👀) And omitted the additional added in salt called for in the recipe too.
Some substitution were also necessary as I did not having some listed ingredients when making the marinade:
💥 Homemade Low Sodium Chicken Bone Broth for Beef Broth
💥 Korean salted shrimp for Oyster Sauce. (Or simply add a little bit more fish sauce.)
➡ I dont recommend subbing fish sauce in equal parts to oyster sauce as too much will over power the dish! As the oyster sauce balances out that strong "fishy" smell from the fish sauce. I hope that makes sense. 😬
💥 Gochujang for Chili Paste (Or use some Sriracha)
2 Tablespoons vegetable oil
▢2 scallions, thinly sliced
▢7 cloves garlic , sliced
▢1 Tbsp fresh ginger , minced
▢1/2 red bell pepper , thinly sliced
▢1 lb lean ground beef
▢2 teaspoon brown sugar
▢2 tablespoon fish sauce*
▢6 tablespoons coco aminos
▢3 teaspoons Saeu-jeot or salted shrimp*
▢2 Tbsp Gochujang, more or less to taste, for heat*
▢1/2 cup low sodium beef broth or chicken broth
▢¼ cup water
▢1 teaspoon cornstarch
▢1 cup basil leaves