Korean Bulgogi w/ Jasmine Rice & Chinese-Style Broccoli (Full Meal)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 401.0
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 756.7 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 0.4 g
- Protein: 31.9 g
View full nutritional breakdown of Korean Bulgogi w/ Jasmine Rice & Chinese-Style Broccoli (Full Meal) calories by ingredient
Introduction
This is a full "Chinese-Style" meal that has satisfied my Take-Out craving many times. My Aunt is Korean and introduced me to this main dish when I was little. It is one of my all time favorites and since I don't eat Chinese take-out anymore, I altered the ingredients just a bit so that it would work within my nutritional goals. If you're anything like me, you love to eat and eat a lot. This recipe is definitely a winner if you want a "full" plate and "full" tummy! I hope you enjoy! This is a full "Chinese-Style" meal that has satisfied my Take-Out craving many times. My Aunt is Korean and introduced me to this main dish when I was little. It is one of my all time favorites and since I don't eat Chinese take-out anymore, I altered the ingredients just a bit so that it would work within my nutritional goals. If you're anything like me, you love to eat and eat a lot. This recipe is definitely a winner if you want a "full" plate and "full" tummy! I hope you enjoy!Number of Servings: 6
Ingredients
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Rice
1 ½ Cups Jasmine Rice, uncooked (I used Mahatma® Brand
3 Cups Water
Bulgogi
6 Tbsp Ponzu Sauce (I used Kikkoman® Brand)
2 Tsp Garlic Powder
1 Tsp or 2 Cloves Garlic, minced
1/2 Tsp Ginger Paste
1/3 Tsp Sesame Oil (I used Asian Gourmet™)
2 Packets Sweet’N Low
20 oz New York Strip Steak (or comparable cut w/ visible fat trimmed)
1 Medium Yellow Onion, thinly sliced
Broccoli
6 Cups Broccoli Crowns, Raw, Crowns/Flowerets
4 Tbsp Ponzu Sauce (I used Kikkoman® Brand)
1 Tsp Toasted Sesame Seeds
1/2 Tsp or 1 Clove Garlic, minced
1/4 Tsp Ginger Paste
1 Packet Sweet’N Low
Directions
Combine 1st 6 ingredients for Bulgogi (either in a Tupperware type container or a large Ziploc baggy), mix thoroughly, and set aside. Slice steak in very thin strips (placing meat in freezer for 30 minutes will make slicing easier). Place steak and onion into marinade and leave at room temperature for at least 30 minutes, shaking or mixing every 10 minutes.
Place rice in rice cooker with water or boil on stove according to package directions.
Combine Ponzu sauce, minced garlic, ginger paste, and Sweet’N Low for broccoli in separate container, mix thoroughly. Add Broccoli and stir to coat evenly. Set aside.
Heat large nonstick skillet (pan will need a lid) to medium-high heat. Cook steak and onion mixture along with remaining marinade on stove, covered until meat is no longer pink and onions are soft. Do not turn off stove. Remove steak, onions, and sauce from pan and return skillet to stove. Cook broccoli and marinade covered 3 – 4 minutes (broccoli should be wilted but still crisp). Remove from heat and sprinkle with sesame seeds.
Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user POOKIEBUG.
Place rice in rice cooker with water or boil on stove according to package directions.
Combine Ponzu sauce, minced garlic, ginger paste, and Sweet’N Low for broccoli in separate container, mix thoroughly. Add Broccoli and stir to coat evenly. Set aside.
Heat large nonstick skillet (pan will need a lid) to medium-high heat. Cook steak and onion mixture along with remaining marinade on stove, covered until meat is no longer pink and onions are soft. Do not turn off stove. Remove steak, onions, and sauce from pan and return skillet to stove. Cook broccoli and marinade covered 3 – 4 minutes (broccoli should be wilted but still crisp). Remove from heat and sprinkle with sesame seeds.
Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user POOKIEBUG.