4 Serves
91 Mins
Thinly slice the beef and place it in a bowl. Combine soy sauce, brown sugar, minced garlic, and sesame oil to create the marinade. Pour over the beef and let it marinate in the refrigerator for at least 60 minutes.
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KoreanVitamin E
2 mg / 15 mgVitamin K
91 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
58 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
441 mg / 1,250 mgPotassium
578 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
15 g / 20 gCholesterol
88 mg / 300 mgCaffeine
0 mgNet Carbs
82 gAlcohol
0 g
Heat the vegetable oil in a large wok or frying pan over medium-high heat.
Add the marinated beef to the hot wok and sear until browned and cooked through, stirring occasionally with a spatula.
Remove the beef from the heat and let it rest for 5 minutes before serving over rice, garnished with sliced green onions and sesame seeds.
25
g151
g11
g
Japanese