Beef Bulgogi Recipe

Good food is surprisingly easy to make if you don't sweat it and just make food that's tasty.  Let other people worry about authenticity and pure ingredients.  One of the best gumbos I've ever had was made with canned tomato and tomato paste, frozen okra, garlic salt, and precooked shrimp.  I'm not saying that I don't prefer to use fresh when possible, but if it tastes great, I'm going to eat it.

So, now that my"disclaimer" is out of the way, take a look at my beef bulgogi recipe, complete with no rice or noodles, and wrapped in lettuce or cabbage leaves.  I don't know how authentic this is or isn't but I loved it enough to make twice in just a few days.

Beef Bulgogi

Serves 2

Ingredients

1/2 lb top sirloin steak
3 green onions
1 tsp garlic powder
1 tsp ginger powder
3 tbsp soy sauce
2 tsps coconut oil, divided
1/2 red bell pepper
4 oz button mushrooms
4 oz bean sprouts
Optional -- 2 tsp sugar or the equivalent (like 1 packet Splenda or other artificial sweetener)
1/4 cup cilantro, chopped
4 large cabbage or iceberg lettuce leaves


Directions

Slice the top sirloin steak against the grain into very thin and bite sized pieces.  Trim the green onions and slice once lengthwise, then slice across into bite sized pieces. Place the meat and green onion in a bowl, and stir in the garlic powder, dried ginger powder, and soy sauce.  Stir to coat and set aside for 20-30 minutes.

Marinating Beef and Green Onions

Clean and slice the bell peppers and mushrooms into thin and bite sized pieces.

Veggies, ready to go

Heat 1 tsp coconut oil in a skillet or wok.  Add the mushrooms and cook through.  Remove to a bowl.  Add the bell peppers and cook until crisp tender.  Remove to the mushroom bowl.

Add the additional tsp oil to the skillet.  When the oil is hot, using a slotted spoon to leave most of the sauce behind, add the meat and green onions to the pan.  Cook until the meat is browned (don't overcook), then add the remaining marinade and the bean sprouts.  If using sweetener, add it now.  Stir to cook, making sure the marinade is bubbling hot.  When the bean sprouts are hot and crisp tender, add the bell pepper, mushrooms, and cilantro, tossing to mix well.

Serve in lettuce or cabbage leaves.  If using cabbage leaves, you may like to steam them briefly to soften them up a bit.  Don't tell my anti-microwave girlfriend, but 1 minute of nuking softens them up, nicely.  Not that I've tried it.