4 Serves
480 Mins
In a bowl, combine the beef strips with soy sauce, lemon juice, and black pepper. Cover and marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
30 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
228 mg / 1,250 mgPotassium
442 mg / 4,700 mgSodium
1240 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat cooking oil in a large skillet over medium heat. Add half of the sliced onions and sauté until soft and translucent. Remove the onions from the pan and set aside.
Drain the beef from the marinade, reserving the liquid. Increase the heat to medium-high and sear the beef strips in the same skillet for 1 minute per side until browned. Remove the beef and set aside.
Add a little more oil to the skillet if needed. Sauté the remaining onions and minced garlic until fragrant and softened.
Pour the reserved marinade and water into the skillet. Bring the mixture to a gentle boil.
Return the beef to the skillet. Cover and simmer over low heat until the meat is tender, adding more water if the sauce reduces too quickly.
Season with salt and additional black pepper to taste. Top with the previously cooked onions and serve immediately.
2
g24
g5
g
Korean