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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (307g) Recipe makes 3 servings |
||
| Calories 999 | ||
| Calories from Fat 330 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.8g | 56% | |
| Saturated Fat 13.8g | 69% | |
| Monounsaturated Fat 15.4g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 148mg | 49% | |
| Sodium 1153mg | 48% | |
| Potassium 771mg | 22% | |
| Total Carbohydrate 107.9g | 35% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 4.9g | ||
| Protein 53.0g | 106% | |
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Ingredients
- 2 cups steamed jasmine rice
- 1 lb top sirloin steak, cut into 1/16 th in. strips
- 1 tablespoon brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon mirin (rice wine)
- 1 teaspoon bottled minced ginger
- 1 teaspoon dark sesame oil
- 3 garlic cloves, minced
- cooking spray
Directions
1
To cut beef at 1/16th of an inch, it is easier if the meat is partially frozen.2
Combine brown sugar through garlic in a large zip-lock bag and stir.3
Add the beef slices and marinate in refrigerator for 1 hour.4
Heat a large non-stick skillet coated with cooking spray over medium heat and add beef, discarding remaining marinade.5
Cook approximately 8 minutes turning frequently, or until desired degree of doneness.6
If you prefer to grill, place a wire grilling basket coated with cooking spray on grill rack, and grill 8 minutes, turning frequently.7
Serve over jasmine rice.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef > Steaks
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Cuisine > Asian > Eastern > Korean
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Refrigerator
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Outdoor
- Preparation > Presentation > Served Hot
- Preparation > Technique > Stir-fry
- Occasion > Everyday
- Dietary > High in... > High Protein
Featured Reviews for This Recipe
From: Shandobando
On Oct 31, 2008
This was excellent! Easy to follow. I love beef still rare so I didn't cook my strips 8 minutes. It had an excellent flavor and accompanied w/ rice was perfect. Will make again!
From: meltedcountry
On Feb 11, 2006
AWESOME!!!! This is sooooo good!!! I did not have Mirin, so I used Sherry. It turned out fabulous! We used Londoin Broil, and cooked them inside on the grill pan. They cook up QUICK, especially if you like your meat a bit rare, like we do. Maybe 1-2 mins on each side, in the grill pan. My kids LOVED these, and are begging me to make them again today! Thanks for sharing this new family favorite!
From: Mary the Disturbed Stick Woman
On May 1, 2005
I don't hand out many five stars; this recipe deserves it, though. This is just like the bulgogi I've had in really good Korean restaurants. I think the cooking time listed above is pretty long — eight minutes will turn it into shoe leather; mine took much less time, but maybe my grill was hotter. A note for the uninitiated: there are several kinds of rice wine, not all of which are interchangeable with mirin, which is sweetened. Make sure that you get mirin, not some other kind.
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