May 2019 – Beef Bulgogi Bowls

Fresh, delicious, and low carb! These Korean-inspired bowls are packed with protein and multiple servings of vegetables. If you’re watching saturated fat, try replacing the beef with extra-firm tofu to make it even more heart healthy.


  • 1 lb. boneless top sirloin or London broil, sliced thinly (Tip: Place the meat in the freezer until just slightly frozen to make it easier to slice.)
  • ½ cup coarsely chopped onion
  • ¼ cup honey, divided
  • ¼ cup water, divided
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons toasted sesame oil, divided
  • 1 tablespoon finely chopped fresh ginger
  • 4 cloves garlic, halved
  • 1 cup each of shredded carrot, shredded cabbage, lightly steamed broccoli, thinly sliced cucumber (Tip: Use bagged precut vegetables to save time.)
  • Chopped cilantro or Thai basil to taste
  • Sriracha or other hot sauce to taste


  1. Trim all visible fat from the meat. Cut into thin slices and place into a zip-top bag.
  2. For the marinade: In a blender or food processor, puree onion, 2 tablespoons honey, 2 tablespoons water, soy sauce, 1 tablespoon sesame oil, ginger, and garlic. Pour marinade into the bag, seal it, and turn to coat the meat. Allow to marinate in the refrigerator 4 to 6 hours or overnight, turning bag occasionally.
  3. Drain meat and discard marinade. Heat a nonstick skillet over medium-high heat. Working in batches, add meat; cook and stir 40 to 60 seconds or just until slightly pink in center.
  4. To assemble, create a “base” of cabbage in the bottom of 4 shallow bowls. Divide meat and remaining vegetables among the bowls, keeping ingredients in separate piles.
  5. In a small bowl combine the remaining 2 tablespoons honey, 2 tablespoons water, and 1 tablespoon sesame oil, cilantro, and (optional) Sriracha sauce. Top servings with honey mixture and, if desired, additional cilantro or basil.

Serves 4.

Adapted from Eating Well