340 Calorie Beef: Bulgogi-style

Not gonna lie: I crave this recipe. It's so simple and cost friendly to make... and it hits the healthy spot every, single, time. This recipe is low in saturated fat and loaded with lean protein and vegetables. My sister and I get Bulgogi just about every time we go to the Korean market's restaurant side. It is sweet, smoky, and spicy...  I recommend getting all of your ingredients at the Asian Market. Excellent prices on all of your produce, sauces and beef. 

Shout-out to Paldo World in Tacoma, Washington. Love you! 

This recipe takes a whole 20 minutes to prepare and that's because you are waiting for the rice to steam. 


Prep time: 20 minutes
Serves: 2-4 

• 1 pkg thinly sliced beef.  4oz- Sliced in strips. 
• 1/2 tsp freshly grated ginger
• 3 green onions, chopped
• 1 medium onion, peeled and quartered 
• 1 large red bell pepper, chunked 
• 1/2 tsp Salt  
• 2 large garlic pods, crushed
• 1/2 cup frozen peas *optional
• 1-2 tbsp Gochujang depending on how spicy you want it (WTF is this? Chick here)

1. Start your rice. Need a recipe for that? Try my magical rice trick. It's a perfect pot of steamed rice without any measuring instruments whatsoever. Don't start the wok process until the rice is just about steamed. You want your bulgogi to be fresh and the vegetables crunchy. 

2. Rub the garlic, salt, and ginger into your sliced beef and set your wok on high heat. Work the salt, garlic and ginger into the meat like you were a masseuse. Remember to buy the thinnest beef you can buy. You will save yourself a ton of trouble by buying it pre-sliced. 

3. Once the wok is über hot, add the oil and beef. Remember Martin Yan's credo: Hot pan. Cold oil. Food won't e'stick. Sound advice. Completely cook the beef before introducing the vegetables. 

4. Brown your beef in the oil- 3-5 minutes. Add peas. You should have some brown, crispy edges to the beef. Nom, nom...

Here be the nutrition facts. Caloriecount.com

5. Next add your peppers, white onions and Gochujang- sauté well for a minute or two. We want the peppers and onions to be coated in all of the flavor... but still have that crunch. Mushy veggies are no bueno. Note: Only add 1tbsp of the Gochujang and taste it. Need more? Add it. Make this recipe according to YOUR tastebuds, not mine. If I'm coming over for dinner, please add two tablespoons. This stuff is no joke rich and spicy.

6. Garnish with sliced green onions and edamame. Serve over seamed rice. Check out my recipe for OUTSTANDING fried edamame. It has this dry rub that is as addicting as this dish. True dat.