Korean Bulgogi Beef Strips
Thin strips of lean sirloin beef flash-seared with ginger, garlic, and scallions, served in crisp romaine cups with baby bok choy.
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 4
- Cuisine: Korean
- Difficulty: Easy
- Cost: $9.42/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Paleo
- High-Protein
- Low-Carb
- Low-Calorie
- Low-Sodium
- Low-Sugar
- Whole30
- Kosher
- Halal
- Soy-Free
Tags
- stir-fry
- quick
- healthy
- savory
- kid-friendly
- fresh
Ingredients
- 1.25 pound beef top sirloin steak (trimmed of fat, sliced very thin)
- 2 tablespoon coconut aminos
- 1 teaspoon toasted sesame oil
- 1 tablespoon olive oil
- 2 clove garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 3 whole green onions (sliced thin)
- 8 ounce baby bok choy (chopped)
- 1 head romaine lettuce (leaves separated)
Instructions
- In a bowl, toss thin sirloin strips with coconut aminos, minced garlic, grated ginger, toasted sesame oil, and half of the sliced green onions.
- Heat 1/2 tablespoon olive oil in a wok or large skillet over high heat. Add the chopped baby bok choy and stir-fry for 3 minutes until tender; transfer to serving dish.
- Heat remaining 1/2 tablespoon olive oil in the skillet over high heat. Add beef strips in a single layer and sear undisturbed for 2 minutes, then stir-fry for 2 additional minutes until browned and cooked through (internal temperature 145°F).
- Garnish beef with remaining green onions and serve alongside crisp romaine lettuce leaves and warm sautéed bok choy for assembling handheld lettuce cups.
Notes
Coconut aminos provide authentic umami sweetness and savory flavor with a fraction of the sodium found in standard soy sauce.
Nutrition (per serving)
- Calories: 415
- Protein: 31.5 g
- Carbohydrates: 12.7 g
- Fat: 25.9 g
- Fiber: 4.8 g
- Sodium: 383 mg
- Saturated Fat: 8.8 g
- Sugar: 4.9 g
- Cholesterol: 111 mg