Korean · Dinner
Grilled Sliced Beef Sirloin (High-Protein)
Thinly sliced beef sirloin marinated in soy sauce, garlic and Asian pear, grilled hot and fast Korean-style, then piled over blanched bean sprouts and a soft-boiled egg. Topped with sesame seeds and scallion. Extra shredded beef and egg lift the protein well past standard bulgogi while keeping the char-grilled, sweet-savory core intact.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
52.3gProtein
21.4gFat
18.6gCarbs
10.8gSugar
5.2gFiber
1680mgSodium
330mgChol
7.1gSat Fat
780mgPotassium
95mgCalcium
4.6mgIron
3.1mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Slice beef sirloin thinly against the grain into 2–3mm strips and pat dry with paper towel.
2
Marinate
Combine soy sauce, minced garlic, grated pear, sesame oil, brown sugar and black pepper. Add beef, toss to coat and marinate 30 minutes.
3
Poach
Lower egg into simmering water over medium heat for 6 minutes until white is set and yolk stays soft. Peel and halve.
4
Grill
Heat grill pan over high heat until faintly smoking. Sear beef strips in single layer batches 1–2 minutes per side until charred and no longer pink.
5
Plate
Pile grilled beef beside blanched bean sprouts tossed with rice vinegar and salt, arrange egg halves, scatter scallion and sesame seeds, serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g beef sirloin
- 4 tbsp4 tbsp soy sauce
- 4 cloves4 cloves garlic
- 3.6 oz100g Asian pear
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp brown sugar
- 1/2 tsp1/2 tsp black pepper
- 22 large eggs
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 3.6 oz100g bean sprouts
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp salt
