Asian Week - Tuesday Night

KOREAN BEEF BULGOGI

Ingredients

• 1/3 cup soy sauce
• 2 tbsp honey
• 2 tbsp dark sesame oil
• 4 garlic cloves, minced
• 1/2 tsp pepper
• 500 g sirloin tip fast-fry steaks
• 2 tbsp vegetable oil
• 1/2 Savoy cabbage, thickly sliced, about 8 cups
• 4 green onions, sliced into 1 in. pieces
• 1 tbsp toasted sesame seeds

Instructions

1. Stir soy, honey, sesame oil, garlic and pepper in a large bowl. Cut steak into bite-sized strips, each about 1/4 in. thick. Stir into soy mixture until well coated. Set aside.
2. Heat a large frying pan over medium. Add 1 tbsp vegetable oil. Add cabbage and 2 tbsp water. Stir-fry until soft, about 3 min. Add onions for the last min of cooking. Remove to a large platter.
3. Increase heat to medium-high. Add remaining 1 tbsp vegetable oil to pan. Remove meat from soy mixture and stir-fry until no pink remains, 3 to 4 min. Stir in any remaining soy mixture, cabbage and onions and cook until heated through, about 1 min. Sprinkle with sesame seeds and serve over steamed rice.

Nutrients per Serving

• 374 calories, 33 g protein, 22 g carbohydrates, 18 g fat, 5 g fibre, 1313 mg sodium

TIP: Use low sodium soy sauce to decrease the sodium in this recipe.