by Min Kwon, MS, RD in Healthy Recipes, June 19, 2016
by Robin Miller in Uncategorized, November 22, 2011
Bulgogi is one of the most-iconic Korean dishes, and being Korean, I can say that I’ve eaten my fair share (and then some) of this delicious marinated-meat dish. While it’s normally prepared with thinly sliced sirloin and rib eye, I used lean ground beef in this recipe. It’s an excellent option when you are pressed for time, as it eliminates the need for slicing the beef and decreases the marinade time. The marinade not only tenderizes the meat but also imparts the perfect combination of sweet and savory to the flavor profile.
Double or triple the bulgogi recipe and you can enjoy it throughout the week by adding it to salads, grain bowls, pizza, burritos, quesadillas and much more. You can also freeze whatever you don’t cook (with the marinade and all) in individual, freezer-safe Ziploc bags.
One of my favorite ways to incorporate more nutrients into my ground beef dishes while cutting back on calories, fat and sodium is replacing some of the meat with mushrooms. Simply chop the mushrooms to resemble the texture of ground beef and you won’t even notice the difference. Mushrooms are an excellent source of important nutrients, including niacin, riboflavin, potassium and selenium. They’re also the only source of vitamin D in the produce aisle, and I love that they’re non-fortified. Read more
If you’re like me, you’ve got turkey coming out of your gills. It’s time for something completely different before we delve back in to prepping and enjoying the next round of holiday meals. Tacos are the ultimate mid-week treat because they come together fast, you control flavor and calorie/fat content and they create an instant “party” feel in the house. Check out three awesome and unique taco fillings designed to spice up your week. Once the protein portion of the taco is ready, the condiments are up to you (and I’ve provided a generous amount of ideas). You can also pick the type of taco shell you want: crunchy corn, soft corn or soft flour tortillas (preferably whole wheat).
Smoky Flat Iron Steak Tacos
You can marinate the steak in the Worcestershire mixture for up to 24 hours before cooking (keep refrigerated).
1 pound flat iron steak (or skirt steak or flank steak)
Salt and freshly ground black pepper
1 1/2 tablespoons Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon Dijon mustard
1 teaspoon liquid smoke
1 teaspoon ground cumin
Coat a stove-top grill pan or griddle with cooking spray and preheat to medium-high. Season both sides of steak with salt and pepper. In a bowl, combine Worcestershire sauce, soy sauce, mustard, liquid smoke and cumin. Brush mixture all over both sides of steak.
Place steak on hot grill and cook 4-5 minutes per side for medium meat. Remove steak from pan and let stand 5-10 minutes before slicing crosswise (against the grain) into 1/4-inch thick strips. Serve steak in tacos with desired fillings.