Bulgogi (Grilled Korean Beef)

Bulgogi (Grilled Korean Beef)



12 ounces lean beef tenderloin, boneless
3 scallions (white and green parts), chopped
2 garlic cloves, minced
2 teaspoons rice wine vinegar
2 tablespoons water
3 tablespoons lower sodium soy sauce
1 tablespoon Splenda
½ teaspoon pepper
1 (16-ounce) bag frozen stir fry vegetable steamer bag


1. Wrap the beef in plastic wrap and freeze until firm (but not rock hard). Once firm, slice the beef into thin, long strips. Place in a baking dish.
2. In a small bowl, whisk together the scallions, garlic, rice wine vinegar, water, soy sauce, Splenda, and pepper. Pour the mixture over the beef and let it marinate in the refrigerator for at least 30 minutes, up to 2 hours. While the beef is marinating, preheat an indoor or outdoor grill.
3. Remove the beef from the marinade and shake off any excess marinade. Grill beef for 2 to 3 minutes on each side or until it is cooked to a medium-well doneness.
4. Steam the vegetables and serve the beef over the steamed vegetables.

Serves 4.

Per serving: Calories 170; Fat 4.5 g; Saturated Fat 1.6 g; Carbohydrates 12 g; Protein 17 g; Dietary Fiber 3 g; Sodium 205 mg.

*Recipe courtesy of the American Diabetes Association.


4 people recommend this.
Vote up!
4 people recommend this.
Vote up!
Voice Your Perspective

Post new comment

Note: Please do not include any medical, personal or confidential information within your comment. Conversation is strongly encouraged; however, we reserve the right to moderate comments as needed to prevent medical, personal and confidential information from being posted to this site. In addition, all spam, personal attacks, profanity, and off-topic commentary will be removed. We thank you for your cooperation. By submitting your comment, you are agreeing to Live Well New York privacy policy.

The content of this field is kept private and will not be shown publicly.
Enter the characters shown in the image.
By submitting this form, you accept the Mollom privacy policy.