Beef Bulgogi

Naturally sweetened with fresh pear and made with lean sirloin, this home-style Bulgogi delivers a high-protein Korean classic served light with fresh lettuce wraps.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 720 g (1.6 lbs) lean beef sirloin, thinly sliced · 1008 kcal in the whole recipe
• 1/2 Asian pear (100 g), grated · 57 kcal in the whole recipe
• 4 tbsp (64 g) low-sodium soy sauce · 36 kcal in the whole recipe
• 4 cloves (16 g) garlic, minced · 24 kcal in the whole recipe
• 1 tbsp (6 g) grated fresh ginger · 5 kcal in the whole recipe
• 1 tbsp (12 g) brown sugar · 46 kcal in the whole recipe
• 1 tbsp (15 g) white vinegar (to replace rice wine) · 3 kcal in the whole recipe
• 1 tbsp (13 g) toasted sesame oil · 115 kcal in the whole recipe
• 1 medium onion (110 g), thinly sliced · 44 kcal in the whole recipe
• 1 small carrot (60 g), julienned · 25 kcal in the whole recipe
• 3 stalks (45 g) green onion, cut into 4 cm pieces · 14 kcal in the whole recipe
• 150 g (3/4 cup) dry white rice · 540 kcal in the whole recipe
• 200 g romaine lettuce leaves, washed · 34 kcal in the whole recipe
• 1 tbsp (9 g) toasted sesame seeds · 57 kcal in the whole recipe
• 1/2 tsp freshly ground black pepper

Method

1. Cook dry white rice in water according to package directions and set aside.

   

2. In a large bowl, whisk grated pear, soy sauce, minced garlic, grated ginger, brown sugar, vinegar, sesame oil, and black pepper together.

   

3. Add sliced beef sirloin, onion, carrot, and green onion to the marinade; mix well and let marinate for 20 minutes.

   

4. Heat a non-stick skillet or wok over high heat; sear the beef and vegetables in batches for 4-5 minutes until browned and cooked through.

   

5. Garnish with toasted sesame seeds and serve hot alongside cooked rice and fresh lettuce leaves for wrapping.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.