Bulkogi (Korean Bbq) – a delicious recipe with soy sauce, Splenda, black pepper, green onion, garlic, sesame oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Partially freeze the beef about an hour or so to make it easier to slice. Slice the beef as thinly as possible against the grain. It should be in very thin slices, but not falling apart. Mix all of the remaining ingredients except the lettuce. Pour over the meat and marinate at least 1 hour. I put the meat and marinade in a ziploc bag, set it in a baking pan and turned it occasionally.
2
Preheat a contact-type grill (Foreman, GE, etc.) and grill the meat in batches without closing the lid. Turn meat after a few seconds (it cooks very quickly) to brown the other side and remove to a serving plate; repeat with remaining meat. I have a GE contact grill which opens flat to provide 2 grilling surfaces which is very handy. You can saute the meat in a nonstick skillet as well. Serve beef rolled up in lettuce leaves if desired.
3
Can be frozen
669
kcal
Calories
45
g
Fat
4
g
Carbs
61
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds top sirloin steak, 5 tablespoons soy sauce, 1/4 cup granulated Splenda or equivalent liquid Splenda, 1/4 teaspoon black pepper, and more.
Yes, Bulkogi (Korean Bbq) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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