Bulgogi

Ingredients

• 1lb lean, thinly sliced sirloin
• 1 large yellow onion, peeled and thinly sliced
• 2 stalks green onion, sliced
• ½ medium carrot, peeled and thinly sliced
• 1 Tbsp sesame oil
• 1 Tbsp sesame seeds

Cooking oil spray Marinade:

• 4 Tbsp low sodium soy sauce
• 2 Tbsp rice wine vinegar
• 2 Tbsp grated yellow onion
• 1 Tbsp minced garlic
• 5 Tbsp grated Asian pear (gala, pink lady, or fuji apples also ok)
• 1 tsp minced fresh ginger
• 1/8 tsp ground black pepper

Directions

Chop the thinly sliced meat into 2 inch pieces. If needed, blot any excess juice with paper towels. Place meat in a large mixing bowl.
Mix all marinade ingredients together and add to meat. Stir well to combine.
Drizzle the sesame oil over the meat mixture. Cover mixing bowl with plastic wrap and marinate in the refrigerator at least 4 hours (or overnight for enhanced flavor).
Preheat a wok/skillet to medium high heat and spray with cooking oil. Add the meat with the sliced onion, green onion, and carrot.
Stir constantly and cook on medium high to high heat for about 3 to 5 minutes or until the meat turns brown. Reduce heat as needed to prevent burning.
When the meat is nearly cooked, reduce heat to low and stir in sesame seeds. Stir quickly and remove from heat.
Serve in lettuce wraps with Kimchee and sprouts.

Serving Size: 2.5 ounces of meat
Makes 6 servings

Nutrition

Contributed by Marcia Townsend