Bulgogi, a Korean marinated beef dish, is traditionally served with rice and kimchi, the popular spicy Korean condiment made with cabbage, radish and many other ingredients. It’s also yummy with a simple salad or steamed vegetables.
HANDS-ON TIME
15 minutes
TOTAL TIME
30 minutes
MAKES
4 servings
INGREDIENTS
3 tbsp sodium-reduced soy sauce
2 tbsp mirin or dry white wine
1 tbsp granulated sugar
1 tbsp sesame seeds
1 tbsp sesame oil
3 cloves garlic, minced
2 tsp minced fresh ginger
4 green onions, thinly sliced
half Asian pear (see tip, below), peeled and grated (about ⅓ cup)
450 g beef sirloin grilling steak, thinly sliced
1 tsp vegetable oil
DIRECTIONS
In bowl, whisk together soy sauce, mirin, sugar, sesame seeds, sesame oil, garlic, ginger and all but 2 tbsp of the green onions until sugar is dissolved. 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 large nonstick skillet, heat vegetable oil over high heat; stir-fry beef mixture until beef is browned, about 3 minutes. Garnish with remaining green onions.
NUTRITIONAL INFORMATION, PER SERVING: about 204 cal, 24 g pro, 9 g total fat (3 g
sat. fat), 6 g carb, 1 g fibre, 53 mg chol, 293 mg sodium, 361 mg potassium. % RDI:
2% calcium, 19% iron, 1% vit A, 3% vit C, 6% folate.
TIP FROM THE TEST KITCHEN
Asian pears are extraordinarily crisp and tasty, but they’re only in season for a short time and can be hard to find in some places. If you can’t locate them at your supermarket, substitute any firm ripe pear.
