Korean Bulgogi
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
|
-------- |
------------ |
-------------------------------- |
|
|
2 |
pounds |
sirloin steak -- trimmed -- sliced thin |
|
|
1/2 |
cup |
low sodium soy sauce |
|
|
6 |
tablespoons |
sugar |
|
|
1/4 |
teaspoon |
crushed red pepper flakes |
|
|
6 |
whole |
green onions -- minced fine |
|
|
4 |
cloves |
garlic -- minced fine |
|
|
2 |
tablespoons |
sweet sherry |
|
|
1 1/2 |
tablespoons |
vegetable oil -- 1/2" cubes |
|
|
1 |
teaspoon |
sesame oil |
|
|
1 |
tablespoon |
sesame seeds |
|
|
1 |
tablespoon |
cornstarch |
| Slice the steak into thin slices and put into a freezer bag. Mix remaining ingredients except cornstarch together and pour over steak. Marinate the steak for 30 minutes or up to 2 hours. Remove steak from marinade and fry in batches in a wok or large frying pan over medium high heat. Remove to a bowl. Add remaining marinade to the frying pan and add cornstarch. Heat to boiling and stir until thickened. Pour over steak and toss to coat. Makes 6 servings. |
| Per Serving: 432 Calories; 26g Fat (54.7% calories from fat); 30g Protein; 18g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 881mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 2 1/2 Fat; 1 Other Carbohydrates. |