Quick Beef Bulgogi
Quick Beef Bulgogi
Photography by Yvonne Duivenvoorden
- Preparation time: 15 minutes
- Total time : 30 minutes
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 204 |
| pro | 24 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 6 g |
| dietary fibre | 1 g |
| sugar | 3 g |
| chol | 53 mg |
| sodium | 293 mg |
| potassium | 361 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 19 |
| vit A | 1 |
| vit C | 3 |
| folate | 6 |
Bulgogi, a Korean marinated beef dish, is traditionally served with rice and kimchi, a spicy Korean condiment. If you can't find Asian pears, use any firm pear. Freezing the beef an hour prior to cooking makes it easier to slice as thinly as possible.
Ingredients
- 3 tbsp 3tbspsodium-reduced soy sauce
- 2 tbsp 2tbspmirin or white wine
- 1 tbsp 1tbspgranulated sugar
- 1 tbsp 1tbspsesame seeds
- 1 tbsp 1tbspsesame oil
- 3 3cloves garlic, minced
- 2 tsp 2tspminced fresh ginger
- 4 4green oniongreen onions, thinly sliced
- 1/2 1/2Asian pearAsian pears, peeled and grated (about 1/3 cup)
- 1 lb 1lbsirloin grilling steak, thinly sliced
- 1 tsp 1tspvegetable oil
Preparation
In bowl, whisk together soy sauce, mirin, sugar, sesame seeds, sesame oil, garlic, ginger and all but 2 tbsp of the onions until sugar dissolves.
Stir in pear and beef; cover and let stand for 15 minutes or refrigerate for up to 2 hours. Drain off marinade.
In wok or skillet, heat vegetable oil over high heat; stir-fry beef mixture until beef is browned, about 3 minutes. Garnish with remaining green onions.
Source : Canadian Living Magazine: April 2012
