koreanutama· 4 servings
≈228 kkal · P 1.5g · L 0.4g · KH 48.2g (per recipe, TKPI estimate)
Bulgogi
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Ingredients
- 500g beef sirloin, thinly sliced against grain
- 60ml soy sauce
- 30ml mirin or rice wine
- 20g brown sugar
- 15ml sesame oil
- 4 cloves garlic, minced
- 10g fresh ginger, grated
- 1 medium onion, thinly sliced
- 1 medium carrot, julienned
- 100g green onions, cut into 5cm pieces
- 15g toasted sesame seeds
- 5g black pepper, freshly ground
- 1 Asian pear, grated (or 1 apple)
- 30ml vegetable oil for cooking
Instructions
- 1Combine soy sauce, mirin, brown sugar, sesame oil, garlic, ginger, grated pear, and black pepper in a bowl to make marinade.
- 2Add sliced beef to marinade, massage thoroughly, cover and refrigerate 30 minutes to 4 hours.
- 3Heat vegetable oil in large heavy skillet or grill pan over high heat until smoking.
- 4Working in batches, spread beef in single layer; sear undisturbed 1 minute until caramelized.
- 5Stir-fry 1-2 minutes until cooked through but still tender; transfer to plate.
- 6In same pan, stir-fry onion and carrot 2 minutes until slightly softened.
- 7Return beef to pan with green onions; toss 30 seconds to combine and heat through.
- 8Sprinkle toasted sesame seeds over everything; serve immediately with steamed rice and lettuce wraps.
Source: llm-generated