Bulgogi: Korean Stir Fry

March 07, 2014

I loved the salty-sweetness of the sauce and the beef was so tender that it just about melted in my mouth.

1 1/2 pounds Ribeye (sliced very thin)
1/4 cup Asian Pear, cut into strips
1/3 cup Diakon (Asian radish), cut into strips
7.5 oz Enoki mushrooms
4 green onions, sliced into thin strips
1 large onion, thinly sliced
1 1/2 cup soy sauce
1 1/2 tsp Sesame oil
2 Tbsp Rice wine (Aji-Mirin) – do not confuse with rice wine vinegar
1 1/2 Tbsp fresh ginger, grated
3 cloves garlic, minced
1 Tbsp sugar
Salt and pepper to taste

Add the first six ingredients to a large bowl. In a smaller bowl combine the remaining marinade ingredients and whisk together. Pour the marinade over the beef and vegetables. Cover and refrigerate for...
See the full directions on my site

Nutritions

Calories
272

Sodium
4082mg
170% DV

Fat
3g
5% DV

Protein
35g
70% DV

Carbs
25g
8% DV

Fiber
6g
24% DV

Stir Fry Dinner