Korean Beef Bulgogi
INGREDIENTS:
- 12 oz sirloin steak, sliced (340g)
- 1/2 red onion, peeled and sliced (55 g)
- 7 oz of cabbage, thinly sliced (200g)
- 3 tbsp of gluten-free tamari sauce (45ml)
- 1 tsp of garlic puree
- 1 tsp of ginger puree
- 1 tbsp of sesame oil
- 1 tsp of erythritol
- 2 green onions, sliced, to garnish
- 2 tsp sesame seeds, to garnish
INSTRUCTIONS:
- Combine the strips of steak with the tamari, garlic puree, and ginger puree. Mix well, cover, and leave to marinate in the fridge overnight.
- To cook, heat the sesame oil in a wok or large pan and add the onion, cooking until softened. Add the cabbage. Once the cabbage is wilted, add in the marinated beef including the marinade juices.
- Increase the heat and stir fry until the sauce reduces. Stir in the erythritol just before serving.
- Garnish with green onions and sesame seeds.
Nutrition Facts | |
|---|---|
Servings: 4 | |
Amount per serving | |
Calories | 289 |
% Daily Value* | |
Total Fat 18.4g | 24% |
Saturated Fat 5.5g | 27% |
Cholesterol 76mg | 25% |
Sodium 852mg | 37% |
Total Carbohydrate 5.2g | 2% |
Dietary Fiber 2g | 7% |
Total Sugars 2.6g | |
Protein 24.8g | |
Vitamin D 0mcg | 0% |
Calcium 53mg | 4% |
Iron 3mg | 19% |
Potassium 444mg | 9% |
