Korean Bulgogi Style Beef

Servings: 4
Calories: ~230 per serving
Cook Time: 50 minutes

Ingredients

For the Beef

• Lean sirloin or top round steak – 1 lb

• Salt – ½ tsp

• Black pepper – ¼ tsp

Low-Calorie Marinade

• Low-sodium soy sauce – ¼ cup

• Local honey – 1 tbsp

• Rice vinegar (or Mirin for fewer calories) – 1 tbsp

• Sesame oil – 1 tsp

• Garlic cloves, minced – 2

• Fresh ginger, grated – 1 tsp

• Red pepper chili flakes (optional) – ½ tsp

• Cornstarch slurry (cornstarch mixed with water, 1:2 ratio) – 1 tbsp cornstarch + 2 tbsp water

Instructions

1. Prep the Beef:
   Pat the steak dry. Season lightly with salt and pepper. Thinly slice the beef against the grain into strips.

2. Make the Marinade:
   In a bowl, whisk together soy sauce, honey, rice vinegar (or mirin), sesame oil, garlic, ginger, and red pepper flakes (if using).

3. Marinate the Beef:
   Add the sliced beef to the marinade, coating all pieces evenly. Cover and refrigerate for at least 30 minutes, or up to 12 hours for deeper flavor.

4. Cook the Beef:
   Heat a nonstick skillet over medium-high heat. Lightly grease with cooking spray.
   Remove beef from the marinade and cook in a single layer for 2–3 minutes, or until browned and cooked through. Work in batches if needed.

5. Make the Sauce:
   Pour leftover marinade into a small saucepan. Bring to a simmer over medium heat.
   Stir in the cornstarch slurry and cook for 1–2 minutes, until slightly thickened.

6. Finish and Serve:
   Drizzle the thickened sauce over the cooked beef. Garnish with sliced green onions and toasted sesame seeds (optional).
   Serve with steamed vegetables or cauliflower rice for a low-calorie meal.