What was being whipped up in my kitchen last night? Well, Korean BBQ, of course. Bulgogi to be more specific. Thin slices of sirloin quickly marinated in soy sauce, sugar, ginger, garlic, and sesame oil. Just an hour in the fridge infuses an amazingly pungent and sweet flavor to the meat. While the meat marinates, cook a small pot of brown rice. The meat cooks in just seconds in a hot pan. To serve, take a full leaf of either iceberg or boston lettuce, a little spoonful of the brown rice, and top with two pieces of the steak. Fold over the lettuce leaf and insert into your mouth. Quick, healthy, and truly divine.
Bulgogi
1/4 cup low sodium soy sauce
1/4 cup granulated sugar
2 tsp. sesame oil
1 tbsp. vegetable oil for grilling
3 cloves of garlic, grated
2 tbsp. fresh grated ginger
2 tsp. crushed red pepper flakes
2 lbs. sirloin (london broil), thinly sliced
In a large ziploc bag, combine all wet ingredients (minus the vegetable oil). Make sure the sugar has completely dissolved. Add in the sliced sirloin and allow to marinate in the refrigerator for at least an hour.
In a large skillet over medium-high heat, cook the sliced and marinated steak (less than one minute per side) in the 1 Tbsp. of vegetable oil. Remove from pan.
Serving suggestion: Serve a piece or two of meat with a spoonful of cooked brown rice in a lettuce cup (iceberg or boston lettuce). Enjoy!
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