Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Sweet-savoury marinated stir-fried beef — Korea.
plus marinating
Equipment: Wok or large frying pan; mixing bowl
Measures and names
Ingredients
- 600 g beef steak, very thinly sliced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 4 garlic cloves
- 1 tbsp grated ginger
- 1 onion, sliced
- 2 spring onions (scallions)
- 1 tsp sesame seeds
- 1 tbsp oil
- Lettuce leaves and kimchi, to serve
Optional extras
- 1–2 tsp sweetener
Method
- Mix the soy sauce, sesame oil, garlic, ginger and sweetener (if using) in a bowl. Stir in the sliced beef and marinate for at least 20 minutes, or overnight in the fridge.
- Heat the oil in a wok over a very high heat until almost smoking. Stir-fry the onion for 2 minutes, until starting to char at the edges.
- Lift the beef from the marinade and add it in a single layer. Leave it untouched for a minute so it caramelises, then stir-fry for 2–3 minutes more, until browned and just cooked.
- Pour in any remaining marinade and let it bubble for 30 seconds.
- Scatter with spring onion and sesame seeds. Serve in crisp lettuce cups with kimchi — no added salt needed; the soy sauce and kimchi bring plenty.
Swaps and tips
Freeze the beef for 30 minutes to slice it paper-thin — the secret to tender bulgogi. Serve in lettuce cups instead of rice to keep it on-plan, and check the kimchi label: traditional brands have no added sugar. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 40 g | 7 g | 2 g | 24 g | 415 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
