Korean Pork Bulgogi
Thinly sliced pork tenderloin marinated in garlic, ginger, and gluten-free tamari, seared hot and served in crisp lettuce wraps with sesame broccoli.
- Prep: 20 min
- Cook: 15 min
- Total: 35 min
- Servings: 6
- Cuisine: Korean
- Difficulty: Medium
- Cost: $5.74/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- High-Protein
- Low-Carb
- Low-Sugar
- Low-Saturated-Fat
- Low-Calorie
Tags
- stir-fry
- savory
- fresh
- healthy
Ingredients
- 2.5 pound pork tenderloin (thinly sliced)
- 0.33 cup tamari (gluten-free)
- 2 tablespoon toasted sesame oil
- 2 tablespoon olive oil
- 6 clove garlic (minced)
- 1 tablespoon fresh ginger (peeled and grated)
- 4 green onions (chopped)
- 2 head romaine lettuce (leaves separated and washed)
- 5 cup broccoli (cut into bite-sized florets)
- 1 tablespoon sesame seeds (toasted)
Instructions
- In a large bowl, whisk together the gluten-free tamari, 1 tablespoon of toasted sesame oil, minced garlic, grated ginger, and half of the chopped green onions.
- Toss the thinly sliced pork tenderloin in the marinade and let sit for 10 minutes.
- Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until crisp-tender. Toss with remaining 1 tablespoon toasted sesame oil and sesame seeds.
- Heat 1 tablespoon of olive oil in a large cast-iron skillet over high heat. Sear half of the pork slices for 3 to 4 minutes without crowding until caramelized and cooked through to 145°F. Repeat with remaining olive oil and pork.
- Serve the sizzling pork warm inside chilled romaine lettuce leaves, garnished with remaining green onions, alongside the sesame broccoli.
Nutrition (per serving)
- Calories: 377
- Protein: 44.5 g
- Carbohydrates: 14.9 g
- Fat: 16 g
- Fiber: 6.6 g
- Sodium: 1003 mg
- Saturated Fat: 3.8 g
- Sugar: 3.3 g
- Cholesterol: 125 mg