Steak and Shiitake Bulgogi
Large-leaf lettuce leaves, such as bibb and red leaf, are a great carb-free alternative to taco shells and tortilla wraps – not to mention a classic accompaniment to bulgogi. Serve with steamed rice (if desired).
| Servings | Prep Time | Cook Time |
| 6servings | 10minutes | 25minutes |
| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 25minutes |
Ingredients
- 4 cloves garlic minced
- 1/4 cup dry sherry or mirin
- 3 tbsp sodium-reduced soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp grated fresh ginger
- 2 tsp granulated sugar
- 1/2 tsp gochugaru
- 1 lb boneless beef Korean-style short ribs 2-inch (5 cm) long pieces
- 4 cups shiitake mushroom caps (from about 250 g mushrooms), caps halved, if large
- 1 tbsp sliced fresh chives (about 3 tbsp/45 mL green onions, green parts only)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large glass bowl, whisk garlic, sherry, soy sauce, sesame oil, ginger, sugar and gochugaru. Add beef and mushrooms; toss to coat. Let stand for 15 minutes or cover and refrigerate for up to 12 hours.
- Spread out beef and mushroom mixture with any excess marinade on a large, parchment-paper-lined rimmed baking sheet. Bake in a preheated 425°F (220°C) oven, turning once, until beef is cooked through and mushrooms are tender, 7 to 10 minutes. Transfer beef and mushroom mixture with juices to platter; garnish with chives.
Recipe Notes
Per Serving: 260 calories, 23 g protein, 14 g fat (5 g saturated fat), 8 g carbohydrates, 1 g fibre, 67 mg cholesterol, 342 mg sodium
