Korean Beef Bulgogi
from http://www.cuisinerecipes.com/

Korean Beef Bulgogi with rice vermicelli and Spicy Pickled Vegetables

Even though Bulgogi translates to "fire meat" in Korean, don't worry — this dish isn't that spicy, it's just packed with flavor. Serve with Korean Spicy Pickled Vegetables.

Vermicelli:
4 oz. dry rice vermicelli
2 Tbsp. thinly sliced scallions
1 Tbsp. toasted sesame oil
1 Tbsp. toasted sesame seeds

Sauce:
1/4 cup packed brown sugar
1/4 cup rice vinegar
2 Tbsp. low-sodium soy sauce
2 Tbsp. minced fresh ginger
1 Tbsp. minced fresh garlic
2 tsp. toasted sesame oil
2 tsp. chili garlic sauce
1 Tbsp. water
1 tsp. cornstarch

12 oz. rib-eye steak, cut into ¼-inch-thick strips
Salt and black pepper
Sliced scallions
Toasted sesame seeds

Prepare vermicelli according to package directions. Toss vermicelli with 2 Tbsp. scallions, 1 Tbsp. sesame oil, and 1 Tbsp. sesame seeds.

Preheat grill to high. Brush grill grate with oil.

Simmer brown sugar, vinegar, soy sauce, ginger, garlic, 2 tsp. sesame oil, and chili garlic sauce for the sauce in a small saucepan over high heat. Combine water and cornstarch, then whisk into sauce. Return sauce to a boil and simmer 1 minute; remove from heat.

Season rib-eye strips with salt and pepper; grill 2 minutes per side, then toss in 2 Tbsp. sauce. Arrange strips on two plates and garnish with scallions and sesame seeds. Serve beef with vermicelli, Spicy Pickled Vegetables, and remaining sauce on the side.

2 servings

Nutrition Information Per serving: 719 cal; 29g total fat (8g sat); 75mg chol; 1516mg sodium; 74g carb; 1g fiber; 37g protein