Marinated Grilled Beef Strips — Beef Bulgogi
Around 28% fewer calories and significantly lower fat, lean sirloin replacing ribeye and sesame oil halved, with the authentic soy, pear, and garlic marinade caramelisation and smoky wok char of the classic.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 4 garlic cloves and grate 20g ginger. Grate ½ Asian pear or 1 kiwi. Mix soy sauce, grated pear, coconut sugar, sesame oil, garlic, and ginger into a marinade. Add 400g thinly sliced beef sirloin and 1 thinly sliced onion; toss to coat. Cover and refrigerate for at least 1 hour.
Char
Heat 1 tsp vegetable oil in a large wok or heavy pan over highest heat until smoking, about 2 minutes. Add marinated beef and onion in a single layer. Do not stir for 1 minute to develop caramelisation and char.
Sear
Toss the beef and onion, then cook for a further 2 to 3 minutes over high heat, stirring occasionally, until beef is cooked through and edges are lightly charred.
Finish
Add 3 spring onions cut into 3cm lengths. Toss for 30 seconds over high heat until just heated through.
Plate
Transfer beef bulgogi to a serving plate over steamed rice. Scatter with 1 tsp toasted sesame seeds and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.