NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Beef Sirloin

1 tbsp Low Sodium Soy Sauce

2 Garlic Cloves

1 tsp Fresh Ginger, grated

1 tsp Sesame Oil

1 pinch Red Pepper Flakes

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 medium Carrot

1/4 medium Onion

1/2 tbsp Olive Oil

PREPARATION

• 1

  Slice the lean beef sirloin thinly against the grain and place it in a bowl.

• 2

  In a small bowl, whisk together the soy sauce, sesame oil, grated fresh ginger, minced garlic, and a pinch of red pepper flakes to form the marinade.

• 3

  Pour the marinade over the beef slices, ensuring all pieces are evenly coated. Let it marinate for at least 20 minutes.

• 4

  Preheat the oven to 425°F (220°C) for the roasted vegetables.

• 5

  Chop the red bell pepper, zucchini, carrot, and onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.

• 6

  Spread the vegetables onto a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes, until they are tender and slightly caramelized.

• 7

  While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Sear the marinated beef slices for 2-3 minutes on each side until cooked through but still tender.

• 8

  Plate the beef alongside the roasted vegetables. Optionally garnish with extra red pepper flakes or sliced green onions if desired.

• 9

  Enjoy your balanced and flavorful Lean Beef Bulgogi with Roasted Vegetables!