Low Fat Beef Bulgogi
Discover the irresistible flavors of Korean cuisine with this Low Fat Beef Bulgogi recipe, a healthy twist on the classic dish that's as light as it is delicious. Made with lean cuts of beef like sirloin or tenderloin, this recipe showcases a vibrant marinade of reduced-sodium soy sauce, sesame oil, fresh garlic, ginger, and a subtle kick of red pepper flakes. Sautéed alongside colorful vegetables like bell peppers, carrots, and mushrooms, it's a perfect blend of savory and nutritious. With just 15 minutes of prep and cook time, this quick and easy recipe is ideal for busy weeknights. Serve it over steamed rice or wrap it in crisp lettuce leaves for a guilt-free, flavorful meal that's packed with protein and low in fat. Whether you're a fan of Korean flavors or simply seeking a healthier dinner option, this Low Fat Beef Bulgogi is sure to impress!
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Recipe Information
Ingredients
- 1 pound Lean beef (such as sirloin or tenderloin)
- 3 tablespoons Soy sauce, reduced sodium
- 1 teaspoon Sesame oil
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, freshly grated
- 1 tablespoon Sugar
- 1 tablespoon Rice vinegar
- 2 Green onions, sliced
- 0.5 teaspoon Crushed red pepper flakes
- 1 Bell pepper, thinly sliced
- 1 Carrot, julienned
- 1 cup Mushrooms, sliced
- 2 tablespoons Water
- 1 tablespoon Sesame seeds, for garnish
Instructions
Thinly slice the lean beef into bite-sized strips, ideally about 1/8-inch thick. This is easiest to do if the beef is slightly frozen.
In a large mixing bowl, prepare the marinade by combining soy sauce, sesame oil, minced garlic, grated ginger, sugar, rice vinegar, and crushed red pepper flakes.
Add the sliced beef to the marinade, ensuring each piece is well coated. Allow the beef to marinate for at least 30 minutes in the refrigerator, or overnight for deeper flavor.
Heat a non-stick skillet or grill pan over medium-high heat. A non-stick surface helps reduce the need for additional oil.
Add the marinated beef to the pan, spreading it out in a single layer. Cook the beef for about 3-4 minutes on each side until it is browned and cooked through. Remove the beef from the pan and set aside.
In the same pan, add the bell pepper, carrot, mushrooms, and 2 tablespoons of water. Sauté the vegetables for about 5-6 minutes until they are tender-crisp.
Return the cooked beef to the pan with the vegetables and toss everything together for an additional minute to heat through.
Transfer the beef and vegetable mixture to a serving plate.
Garnish with sliced green onions and sprinkle with sesame seeds before serving.
Serve with steamed rice or lettuce wraps as desired. Enjoy your low-fat beef bulgogi!
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2090 mg | 91% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 25.4 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 234 mg | 18% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2813 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
