Korean BBQ Bulgogi Sirloin with Banchan
Rice, Roasted Carrots, Gochugaru-Pickled Cucumber & Kimchi-Style Slaw
Korean BBQ Bulgogi Sirloin with Banchan
Tender sirloin meets sweet-savory Korean BBQ flavor, served with rice, roasted carrots, gochugaru-pickled cucumber, and a kimchi-style slaw for a bold, balanced meal.
Ingredients
For 2 servings
- 4 ounce Bulgogi Sauce
- 9 ounce Carrots
- 4 ounce Coleslaw Mix
- ½ cup Jasmine Rice
- 1 teaspoon Korean Chili Flakes
- 1 unit Persian Cucumber
- 1.7 ounce Rice Wine Vinegar
- 2 unit Scallions
- 14 ounce Sirloin Steak
- 2 teaspoon Sriracha
Additional Ingredients
- 2 tablespoon Butter
- Pepper
- Salt
- 1.5 teaspoon Sugar
- 1 tablespoon Vegetable Oil
Asian
PDF
DifficultyEasy
Total Time40m
Calories830
Protein43g
Carbs100g
Fat29g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For dairy-free needs, choose a bulgogi sauce and slaw dressing without milk ingredients; the dish itself has no obvious dairy-forward elements. For gluten-free, swap any wheat-based soy or bulgogi seasoning for tamari or another certified gluten-free version, and use a gluten-free sriracha.
What to serve with it
Serve with a crisp lager or sparkling water with lime to balance the sweet, savory beef. A side of steamed greens or miso soup also fits well alongside the rice and banchan-style vegetables.
