So this dish is kinda a Bulgogi/ Japchae hybrid. Bulgogi is a Korean beef dish- marinated beef stir-fried in a sweet sauce with some vegetables and Japchae is stirfried sweet potato noodles and vegetables in a sweet sesame soy dressing. However mine is minus the high fat, high carbs, sugar and noodles. With the help of aloe noodles (or kelp noodles) this dish gets slimmed down, and I use stevia to replace the sugar. I didn’t use sesame oil because I don’t have any, but if you wanted a more authentic flavour, I would suggest you add some to your sauce.
This dish is really flavourful! And I used ground beef so that the meat extends more throughout the dish, however, any cut of meat works.
A Lighter Bulgogi Japchae
400 grams extra lean ground beef
3 cloves garlic
knob of ginger
1 onion, sliced
2 packages of straw mushrooms
1 package aloe noodles/kelp noodles, chopped
1 tbsp beef seasoning (can use bouillon cubes instead)
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp stevia glycerite
1. Saute garlic and ginger 1-2 minutes until fragrant over low-med heat.
2. Add ground beef and break up.
3. Add onion and allow to cook. *Note: If using regular ground beef or a fattier cut, you might want to drain the fat off the meat after the onion is cooked. I used lean enough meat that I didn’t need to.
4. In a separate pan, cook aloe noodles. After almost done, add mushrooms.
5. Combine sauce ingredients and add to beef mixture.
6. Stir in cooked noodles and remove from heat.
Serves 4, generous sized portions
This can be served hot or cold- by itself or wrapped up in lettuce leaves. Yum!