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15 min serves 2-4

Korean Bulgogi Sirloin Steak with Sigumchi Namul-Korean Spiced Spinach

You can also use frozen spinach-just follow the rest of the recipe accordingly.
Korean Bulgogi Sirloin Steak with Sigumchi Namul-Korean Spiced Spinach
Gluten-Free

PREP: 10 min. ACTIVE: 5 min. PASSIVE: 10 min. DIFFICULTY Easy

15 min serves 2-4
Gluten-Free
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Ingredients:

  • 1 Korean Bulgogi Marinated Pre® Sirloin Steak
  • 1 pound fresh spinach
  • 2 T low sodium soy sauce
  • 1 T sesame oil
  • 1 T sesame seeds
  • 2 cloves garlic mashed
  • 1 t kosher salt
  • 2 t sugar or honey
  1. Cook your Korean Bulgogi sirloin steak to your desired doneness.
  2. Bring a medium pot of water to a boil and blanch spinach for 30 seconds.
  3. Drain and run some cold water through the colander.
  4. Place cooked spinach in the middle of a Clean dish towel or cheese cloth, gather up the ends and wring the spinach by twisting the cloth to remove as much water as possible.
  5. Add soy sauce and sesame oil to a small sauté pan over low heat. Add garlic and cook until fragrant, about 2 minutes add sugar or honey and stir.
  6. Pour sauce over spinach and toss.
  7. Serve warm or at room temperature.

Instructions

show nutrition +

Amount per 132g

  • 132g

    1 serving

  • 86kcal

    Calories

  • 4.4g

    Protein

  • 728mg

    Sodium

  • 2.8g

    Fiber

  • 5.1g

    Fat

  • 8.15g

    Carbohydrates

  • 3.43g

    Sugar

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt