Korean beef bulgogi

4

PREP TIME

15 min

Makes

4 Servings

* PLUS Cooking time: 5 minutes
Korean beef bulgogi

Michael Graydon

Ingredients

  • 1/3 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp dark sesame oil
  • 4 garlic cloves , minced
  • 1/2 tsp pepper
  • 500 g sirloin tip fast-fry steaks
  • 2 tbsp vegetable oil
  • 2-Jan Savoy cabbage , thickly sliced, about 8 cups
  • 4 green onions , sliced into 1 in. pieces
  • 1 tbsp toasted sesame seeds

Instructions

  • Stir soy, honey, sesame oil, garlic and pepper in a large bowl. Cut steak into bite-sized strips, each about 1/4 in. thick. Stir into soy mixture until well coated. Set aside.
  • Heat a large frying pan over medium. Add 1 tbsp vegetable oil. Add cabbage and 2 tbsp water. Stir-fry until soft, about 3 min. Add onions for the last min of cooking. Remove to a large platter.
  • Increase heat to medium-high. Add remaining 1 tbsp vegetable oil to pan. Remove meat from soy mixture and stir-fry until no pink remains, 3 to 4 min. Stir in any remaining soy mixture, cabbage and onions and cook until heated through, about 1 min. Sprinkle with sesame seeds and serve over steamed rice.

Nutrition (per serving)

  • Calories
  • 374,
  • Protein
  • 33 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 18 g,
  • Fibre
  • 5 g,
  • Sodium
  • 1313 mg.
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