Hello and Happy New Year, everyone!
Yesterday I said goodbye to my sister and my two beautiful nieces… time for them to head back to Japan after our two weeks of holiday fun. And, time for me to get back on track. The last several weeks have been all about indulging, with LOTS of rich food and holiday drinking, and not enough exercise.
Time to regroup, get back to the gym, and eat a little better. I’ve learned through the years that moderation is the only way to go. Whole wheat toast and an egg for breakfast, a salad for lunch, and simple dinners, like these tasty Korean Beef Wraps, will have me feeling back to “normal” in a couple of weeks.
These wraps are super easy to make and a very satisfying lower calorie meal. Thinly sliced beef, marinated in Korean Bulgoki sauce, is quickly stir-fried then combined with a spicy slaw inside a soft tortilla. I can’t live without carbs, but if you are trying to cut them out, you could easily skip the tortilla and turn this into a tasty salad.
Joy and I have a bunch of great recipes to share with you this month… and most of them are healthy and easy, too. So here’s to the return of moderation! Enjoy. 🙂
- 1 lb. very thinly sliced rib-eye steak or short rib meat
- 3/4 cup Korean Bulgoki sauce (or terriyaki sauce)
- 1 Tbsp. oil
- 3 cups napa cabbage, thinly sliced
- 1 cup shredded carrot
- 1 small red bell pepper, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup rice wine vinegar or cider vinegar
- 2 Tbsp. sugar
- 1 Tbsp. sriracha sauce
- 1 tsp. soy sauce
- 1/2 tsp. sesame oil
- 4 large (burrito size) flour tortillas
- Combine the beef with the bulgoki sauce and marinate for 1/2 hour in the refrigerator.
- Meanwhile, combine the cabbage, carrot, bell pepper and onions in a bowl.
- In a separate bowl combine the vinegar, sugar, sriracha sauce, soy sauce and sesame oil.
- Heat 1 Tbsp. vegetable oil in a wok or large sauté pan over medium high heat. Add the meat and cook, stirring frequently, until the meat is cooked to your desired doneness.
- Toss the cabbage mixture with the dressing.
- Distribute the vegetables and meat evenly between four warm flour tortillas. Fold in the ends and roll up burrito style.
- Cut in half and serve with extra bulgoki sauce for dipping.