Ingredients
Marinated Beef
- 8 oz Sirloin steak very thinly sliced
- 2 TBSP Reduced-sodium soy sauce
- 1 TBSP Brown sugar
- ½ TBSP Honey
- 2 tsp Rice wine vinegar
- 1 tsp Sesame oil
- 1 TBSP Garlic minced
- 1 TBSP Scallions chopped
Bulgogi
- ½ cup White rice rinsed
- 1 tsp Cornstarch (dissolved in equal amount of water)
- 1 TBSP Extra-virgin olive oil
- ½ cup Onion sliced
- Salt to taste
- Black pepper to taste
- 1 cup Kimchi
Steamed Broccoli with Cheddar
- 2 cups Broccoli florets
- ½ cup Cheddar cheese Shredded
- Salt to taste
- Black pepper to taste
Coconut Water
- 24 oz Coconut water chilled
Instructions
- Marinate Beef: In a large bowl, combine soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, and scallions. Add sliced beef and massage marinade into the meat thoroughly. Allow beef to marinate for at least 30 minutes.
- Prepare Rice: Rinse rice under cold water until the water runs clear. Cook according to package instructions. Season cooked rice with salt and pepper, cover, and keep warm until serving.
- Cook Bulgogi: Heat olive oil in a skillet over medium-high heat. Add marinated beef and sliced onions. Cook until beef is browned and onions are tender, about 5–7 minutes. Add cornstarch slurry and cook, stirring until sauce thickens slightly. Adjust salt and pepper to taste.
- Steamed Broccoli with Cheddar: Preheat the oven broiler. Bring a pot of salted water to boil. Add broccoli florets and simmer until bright green and tender, about 5–7 minutes. Then drain. Season with salt and pepper. Place on a baking sheet and top with cheddar. Melt under the broiler.
- Serve bulgogi alongside white rice, kimchi, steamed broccoli with cheddar, and chilled coconut water.
Nutrition
Calories: 696kcal | Carbohydrates: 75g | Protein: 43g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 97mg | Sodium: 1506mg | Potassium: 1838mg | Fiber: 9g | Sugar: 23g | Vitamin A: 935IU | Vitamin C: 94mg | Calcium: 417mg | Iron: 6mg
Beef Bulgogi
Ingredients
Marinated Beef
- 8 oz Sirloin steak very thinly sliced
- 2 TBSP Reduced-sodium soy sauce
- 1 TBSP Brown sugar
- ½ TBSP Honey
- 2 tsp Rice wine vinegar
- 1 tsp Sesame oil
- 1 TBSP Garlic minced
- 1 TBSP Scallions chopped
Bulgogi
- ½ cup White rice rinsed
- 1 tsp Cornstarch (dissolved in equal amount of water)
- 1 TBSP Extra-virgin olive oil
- ½ cup Onion sliced
- Salt to taste
- Black pepper to taste
- 1 cup Kimchi
Steamed Broccoli with Cheddar
- 2 cups Broccoli florets
- ½ cup Cheddar cheese Shredded
- Salt to taste
- Black pepper to taste
Coconut Water
- 24 oz Coconut water chilled
Instructions
- Marinate Beef: In a large bowl, combine soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, and scallions. Add sliced beef and massage marinade into the meat thoroughly. Allow beef to marinate for at least 30 minutes.
- Prepare Rice: Rinse rice under cold water until the water runs clear. Cook according to package instructions. Season cooked rice with salt and pepper, cover, and keep warm until serving.
- Cook Bulgogi: Heat olive oil in a skillet over medium-high heat. Add marinated beef and sliced onions. Cook until beef is browned and onions are tender, about 5–7 minutes. Add cornstarch slurry and cook, stirring until sauce thickens slightly. Adjust salt and pepper to taste.
- Steamed Broccoli with Cheddar: Preheat the oven broiler. Bring a pot of salted water to boil. Add broccoli florets and simmer until bright green and tender, about 5–7 minutes. Then drain. Season with salt and pepper. Place on a baking sheet and top with cheddar. Melt under the broiler.
- Serve bulgogi alongside white rice, kimchi, steamed broccoli with cheddar, and chilled coconut water.
Nutrition
Calories: 696kcalCarbohydrates: 75gProtein: 43gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 97mgSodium: 1506mgPotassium: 1838mgFiber: 9gSugar: 23gVitamin A: 935IUVitamin C: 94mgCalcium: 417mgIron: 6mg
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