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).

Steak and Shiitake Bulgogi
Steak and Shiitake Bulgogi
Servings Prep Time Cook Time
6servings 10minutes 25minutes
Servings Prep Time
6servings 10minutes
Cook Time
25minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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