STEAK AND SHIITAKE BULGOGI
MAKES: 6 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 25 MINUTES Large-leaf lettuce leaves, such as bibb and red leaf, are a great carb-free alternative to taco shells and tortilla wraps – not to mention a classic accompaniment to bulgogi. Serve with steamed rice (if desired). Gochugaru is a coarsely ground red pepper that’s equal parts spicy and sweet. If unavailable, use half the amount of hot pepper flakes instead.
4 cloves garlic, minced
¼ cup (50 mL) dry sherry or mirin
3 tbsp (45 mL) sodium-reduced soy sauce
1 tbsp (15 mL) toasted sesame oil
1 tbsp (15 mL) grated fresh ginger
2 tsp (10 mL) granulated sugar
½ tsp (2 mL) gochugaru
1 lb (500 g) boneless beef Korean-style short ribs, cut into 2-inch (5 cm) long pieces
4 cups (1 L) shiitake mushroom caps
(from about 250 g mushrooms), caps halved, if large
1 tbsp (15 mL) sliced fresh chives
(about 3 tbsp/45 mL green onions, green parts only)
1. In a large glass bowl, whisk garlic, sherry, soy sauce, sesame oil, ginger, sugar and gochugaru. Add beef and mushrooms; toss to coat. Let stand for 15 minutes or cover and refrigerate for up to 12 hours.
2. Spread out beef and mushroom mixture with any excess marinade on a large, parchment-paper-lined rimmed baking sheet. Bake in a preheated 425°F (220°C) oven, turning once, until beef is cooked through and mushrooms are tender, 7 to 10 minutes. Transfer beef and mushroom mixture with juices to platter; garnish with chives.
PER SERVING: 260 calories, 23 g protein, 14 g fat (5 g saturated fat), 8 g carbohydrates, 1 g fibre, 67 mg cholesterol, 342 mg sodium