Like at many of your homes, Asian cuisine is quite popular around my house. Much of it is low-fat and high-taste, bringing in a flavor palate that most Americans would not normally include in their day to day food, so it's a great way to add a little "pop" to your normal routine of healthy food and keep the family from getting bored. The only problem is, you guessed it...WHITE RICE! I know some people will defend their rice no matter what, but the fact is that rice is not good for you, and white rice is about the equivalent of just eating sugar by the spoonfull. Brown rice really isn't a whole lot better...think "sugar with a little fiber". So by now we've all heard about this quinoa stuff coming out of South America, it is gluten-free, high in vitamins and minerals, and has an amazing protein profile for a grain. Soooo....Why not create an East meets West mashup of some of the best foods available in the world?!
I give you "Bulgogi with Quinoa"
First a quick review of the ingredients.
Sesame oil is a must, as is the coconut sugar. The oil gives a distinct flavor, and coconut sugar is surprisingly sweet while remaining very low carb. It only adds about 2 grams of carbs per serving when all is said and done.
The little baggie on the right contains black pepper.
The beef is a 1.8 pound eye of round, but many cuts will work, even tougher ones, as you will be slicing this fairly thin.
Don't forget the kimchi! This is one area where spending more on artisan food can really be worth the money. I have had the "big brand" stuff, and it's ok, but this small batch kimchi is incredible! I just can't describe how far ahead of other brands it really is. It doesn't have that weird "carbonated" texture either.
Thinly slice the meat in strips, less than 1/4" thick. To make the sauce: mix a dash of black pepper, plenty of sesame seeds, 6 Tbsp. Bragg's Aminos (soy sauce), 2 Tbsp. crushed garlic or garlic powder, and 2 Tbsp. coconut sugar. Pour this over the meat and let it marinate as long as you like.
This is a good time to start your quinoa.
Just add water according to the instructions on the box or bag, add a pinch of salt if you like, and boil much like rice. Cook time is somewhere between white and brown rice.
In a large skillet, warm some sesame oil to a medium-high heat, then drop the beef strips in the skillet, holding your marinade in the bowl for later. Be careful here! These are thin strips of meat at a relatively high heat and you must be careful not to overcook them.
When your beef is cooked, place it on a plate while keeping any drippings and sauce in the skillet. Any marinade that was left in your bowl can now be poured into the skillet and simmered until slightly thickened. This will create a rich, flavorful sauce to pour over the meat before serving.
As your beef is nearing completion, fry an egg over easy for each serving. Serve the quinoa, beef, kim chee and egg all on the same plate. Since bulgogi is usually served with lots of side dishes, please feel free to add basically anything you like, such as mushrooms or onions or anything that looks like it would work.
Enjoy!
