Delicious tender strips of Korean Style Beef perfect with stir fried veg and rice
You will find many recipes for Korean Style Beef (bulgogi) online, so many variations out there, some being cooked on a grill and some in a pan, some where the meat is removed from the marinade, some where it is cooked in the marinade. It's all down to preference.
This is my take on Korean Style Beef made Slimming World friendly. I like to cook with the marinade, as I like a bit of the sauce for my rice. Plus that sauce is just too good to throw away in my opinion as it tastes amazing.
But if you are making this dish in the summer, you might want to discard the marinade and grill these delicious strips of beef on the barbecue. Plus that is less washing up right there and we all like less washing up.
For now however, it is winter, and it is freezing cold in Canada so I am cooking this in a wok in the comfort of my toasty warm home. A cast iron pan (you will get a great sear on the meat using cast iron) or ceramic pan would work great too.
If you want to keep this gluten free, use a gluten free soy sauce like Tamari or you can use a soy free style sauce called Coconut Aminos if you are soy free, same kind of flavour, but slightly sweeter.
For the beef strips, you want as thin as you can get, otherwise it can tend to go tough. Korean Style Beef is literally thin slither of beef. So if the beef strips you get are quite thick, you might want to try and slice them down thinner with a sharper knife.
To make the marinade I use my Nutri Ninja Blender with Auto IQ (click to see me on amazon) which is an awesome blender to own. It will blend to a set pattern depending on what it is you are making i.e. soups, sauces etc. So clever. I love it.
For the veg I served this with I buy these handy bags of broccoli slaw which I mix with some beansprouts, which is great for stir fries and save on chopping veg, but you really can choose any veg of choice. Speed veg of course being the better choice.
This could also be made SP friendly by serving with just veg or my Roasted Cauliflower Rice
Extra Easy - 1.5 syns per serving
Original/SP - 1.5 syns per serving (serve with just veg or cauli rice)
WW Smart Points - 3
Paleo - use coconut aminos
- 600g/21oz of thin lean beef strips
- 100g of peeled chopped ripe asian pear - 2 syns
- 5 tbs of soy sauce (tamari or coconut aminos)
- 1 tbs of rice vinegar
- 1 tbs of brown sugar - 2.5 syns
- 40g/1.5oz of chopped onion
- 1 clove of garlic, crushed
- 1 tsp of fresh grated ginger
- 2 spring onions, chopped
- sprinkling on sesame seeds ( syns negligible)
- spray oil
- Add the pear, soy sauce, rice vinegar, brown sugar, onion, garlic and ginger to a blender and blend till smooth.
- Add the beef to a dish and pour over the marinade, mix to coat.
- Refrigerate for at least 1 hour, over night is best to really absorb all the flavours.
- Heat a wok or skillet over a medium high heat.
- Once hot spray with spray oil.
- Add ⅓ of the meat and marinade and fry till cooked through (important to do this in ⅓ parts, as otherwise the meat will just boil with too much quantity in the pan).
- Remove and repeat with another third and so on, until all meat is cooked and then you can return it all to the pan to heat it all through.
- Sprinkle with a little sesame seeds and some chopped spring onion.
- Serve with your choice of sides
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