STEAK AND SHIITAKE BULGOGI

Best Health - - EATS -

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.

IN­GRE­DI­ENTS

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)

METHOD

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

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