Try this Bulgogi #2 recipe, or contribute your own.
Suggest a better descriptionMix all of the ingredients but the meat in a wok (no additional oil is needed); stir and heat, then add the meat and cook, stirring, until no longer red. Overcooking likely will toughen the meat. NOTE: Any good, tender grade or cut of lean beef would serve equally well. FROM SOME NEWSPAPER ARTICLE(?) From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 333 | ||
Calories from Fat: 31 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1005.8mg | 35 % | |
Potassium 49.6mg | 1 % | |
Total Carbohydrate 76.5g | 22 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 76.1g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 333
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