Imported from the web

Korean Beef Bulgogi with Cabbage Slaw

Name: Korean Beef Bulgogi with Cabbage Slaw
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 650 g Thinly sliced beef (Flat iron suggested as a leaner choice); 0.25 Asian pear; 1 Onion (Use ½ onion in the marinade and slice the remaining ½ to cook with the beef); 2 cloves Garlic; 0.25 cup Soy sauce (For the marinade); 10 ml Sesame oil (For the marinade); 10 ml Honey (For the marinade); 2 tbsp Stevia; 2 tsp Black pepper; 2 tsp Salt; 4 cups Cabbage (Shredded); 1 cup Carrots (Thinly sliced); 0.5 cup Onion (Thinly sliced for the slaw); 2 tbsp Soy sauce (For the slaw); 2 tbsp Rice wine vinegar or white vinegar (For the slaw; either vinegar may be used); 3 tsp Sweetener (Type not specified; for the slaw); 5 g Honey (For the slaw); 5 ml Sesame oil (For the slaw); Salt (For the slaw; amount not specified); Black pepper (For the slaw; amount not specified); Cooking spray (To coat the pan; amount not specified); 125 g White rice (Per serving; serve cooked rice, though the source does not specify whether the stated weight is cooked or uncooked); Green onion (For garnish; amount not specified); Sesame seeds (For garnish; amount not specified)

Recipe by Chris Lee Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

Thinly sliced beef is marinated in a savory-sweet Asian pear, soy, garlic, and sesame mixture, then cooked until glazed and served with tangy cabbage slaw and white rice. The source reports 605 calories per serving.

3 servings55 minEast Asian

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Ingredients

650 g Thinly sliced beef (Flat iron suggested as a leaner choice)
0.25 Asian pear
1 Onion (Use ½ onion in the marinade and slice the remaining ½ to cook with the beef)
2 cloves Garlic
0.25 cup Soy sauce (For the marinade)
10 ml Sesame oil (For the marinade)
10 ml Honey (For the marinade)
2 tbsp Stevia
2 tsp Black pepper
2 tsp Salt
4 cups Cabbage (Shredded)
1 cup Carrots (Thinly sliced)
0.5 cup Onion (Thinly sliced for the slaw)
2 tbsp Soy sauce (For the slaw)
2 tbsp Rice wine vinegar or white vinegar (For the slaw; either vinegar may be used)
3 tsp Sweetener (Type not specified; for the slaw)
5 g Honey (For the slaw)
5 ml Sesame oil (For the slaw)
Salt (For the slaw; amount not specified)
Black pepper (For the slaw; amount not specified)
Cooking spray (To coat the pan; amount not specified)
125 g White rice (Per serving; serve cooked rice, though the source does not specify whether the stated weight is cooked or uncooked)
Green onion (For garnish; amount not specified)
Sesame seeds (For garnish; amount not specified)

Steps

1
Add the Asian pear, ½ onion, garlic, soy sauce, sesame oil, honey, stevia, black pepper, and salt to a blender. Blend until smooth to make the marinade.
2
Place the thinly sliced beef in a large bowl and add the marinade. Mix thoroughly to coat the beef. Cover and marinate for at least 30 minutes and up to 24 hours; the source notes that longer marinating is better.
3
Put the shredded cabbage, sliced carrots, and thinly sliced onion for the slaw in a container. Add the soy sauce, vinegar, sweetener, honey, sesame oil, and salt and pepper to taste.
4
Mix the slaw well and let it sit for 10–15 minutes. Toss it again before serving.
5
Heat a pan over medium-high heat and coat it with cooking spray.
6
Add the marinated beef to the pan and spread it out evenly. Place the remaining ½ onion, sliced, on top.
7
Cook, stirring occasionally and separating any visible clumps, until the beef is cooked through and the liquid has thickened into a glaze. Remove the pan from the heat. The source does not give a specific cooking time or internal temperature.
8
Divide the beef into 3 equal portions. Serve each portion over 125 g white rice with cabbage slaw, and garnish with green onion and sesame seeds.

Notes

The source reports 605 calories, 50 g protein, 61 g carbohydrates, and 15 g fat per serving. It does not specify the amount of slaw salt and pepper, garnish quantities, rice weight basis (cooked or uncooked), or an exact beef cooking time/temperature. The stated total time excludes marinating, which can take 30 minutes to 24 hours.