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Lentils.org

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Korean Bulgogi Beef & Lentil Bao Buns

Prep Time: 1 Hours

Total time: 1 Hours 20 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 lb (500 g) flank steak, cut into 2-inch strips

    ⅓ cup (75 mL) low-sodium soy sauce

    3 Tbsp (45 mL) white sugar

    2 Tbsp (30 mL) garlic, minced

    ½ cup (125 mL) green onion, thinly sliced

    2 Tbsp (30 mL) sesame seeds

    2 Tbsp (30 mL) sesame oil

    1 cup (250 mL) red onion, thinly sliced

    2 cups (500 mL) red wine vinegar

    ¾ cup (175 mL) mayonnaise

    ⅓ cup (75 mL) sriracha

    1 cup (250 mL) whole red lentils, cooked

    10 frozen bao buns, thawed and steamed

    ⅓ cup (75 mL) jalapeno, thinly sliced

    1 cup (250 mL) cilantro, picked


Directions

  1. In a large mixing bowl, add the flank steak with the soy sauce, sugar, garlic, green onions, sesame seeds, and oil. Reserve and allow to marinate for at least one hour.
  2. In a small pot, bring leftover marinade to a boil and set aside.
  3. Preheat a grill to a high heat and spray cooking oil.
  4. Grill beef until slightly charred and cooked through. Reserve marinade left from the meat.
  5. While beef is cooking, place onion and vinegar in a small sauce pot and bring to a boil. Turn off and let sit for 10 minutes. Drain and reserve.
  6. Mix mayo and sriracha in a bowl and set aside.
  7. Toss cooked beef with lentils and reserved marinade.
  8. Place meat/lentil mixture into buns and garnish with sliced jalapeno, pickled red onion, cilantro, and sriracha mayo.

Nutritional Information

  • Serving Size: 3/4 cup (175 mL) + bun
  • Per serving:
  • Calories 320
  • Total Fat 20 g
  • Saturated Fat 3.5 g
  • Cholesterol 35 mg
  • Carbohydrates 20 g
  • Dietary Fibre 2 g
  • Sugar 4 g
  • Protein 14 g
  • Sodium 700 mg
  • Potassium 342 mg
  • Folate 60 mcg