Beef Bulgogi
Courtesy of CanolaInfo 8 Servings • 15 Min. Cook Time| Ingredients |
|---|
| 2 Tbsp. canola oil (30 mL) |
| 1 1/2 lbs. rib-eye steak, trimmed, cut into very thin strips (750 g) |
| 2 Tbsp. low-sodium soy sauce (30 mL) |
| 2 Tbsp. garlic chili sauce (30 mL) |
| 1 Tbsp. brown sugar (15 mL) |
| 3 cloves garlic, minced |
| 1 Tbsp. freshly grated ginger (15 mL) |
| 2 large red onions, thinly sliced |
| 1 green pepper cut into 1/4-in. strips |
| 1 head lettuce, separated into individual leaves |
Directions:
1. In large non-stick skillet, heat canola oil. Add beef strips and sauté over medium-high heat until just cooked through, about 3 to 5 minutes. Remove set aside.
2. In small bowl, combine soy sauce, garlic chili sauce, brown sugar, garlic and ginger. Mix well.
3. Toss onions into heated skillet and cook until onions are just tender, about 6 to 8 minutes. Add green pepper strips and beef back to pan and heat through, about 1 to 2 minutes.
4. To serve, roll up beef mixture in lettuce leaves.
* Recipe courtesy of CanolaInfo.
Nutrition:
Calories: 200; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 35mg; Total Carbs: 9g; Fiber: 2g; Protein: 17g; Sodium: 270mg;