Source: CanolaInfo Test Kitchen | Category: Entrees, Sauté/Stir-Frying

Beef Bulgogi

“Bulgogi” is a Korean term for marinated, barbecued beef. Here it’s tossed with spices, canola oil and vegetables. Wrap it up in lettuce leaves to make mini bulgogi bites.

Beef Bulgogi


  • 2 Tbsp canola oil 30 mL
  • 1 1/2 lbs rib-eye steak, trimmed, cut into very thin strips 750 g
  • 2 Tbsp low-sodium soy sauce 30 mL
  • 2 Tbsp garlic chili sauce 30 mL
  • 1 Tbsp brown sugar 15 mL
  • 3 cloves garlic, minced
  • 1 Tbsp freshly grated ginger 15 mL
  • 2 large red onions, thinly sliced
  • 1 green pepper cut into 1/4 inch strips
  • 1 head lettuce, separated into individual leaves


  • 1. In large non-stick skillet, heat canola oil. Add beef strips and sauté over medium-high heat until just cooked through, about 3 to 5 minutes. Remove set aside.
  • 2. In small bowl, combine soy sauce, garlic chili sauce, brown sugar, garlic and ginger. Mix well.
  • 3. Toss onions into heated skillet and cook until onions are just tender, about 6 to 8 minutes. Add green pepper strips and beef back to pan and heat through, about 1 to 2 minutes.
  • 4. To serve, roll up beef mixture in lettuce leaves.


8 servings

serving size

1 cup (25 mL)

nutritional analysis

Per Serving

Total Fat11 g
Saturated Fat3.5 g
Cholesterol35 mg
Carbohydrates9 g
Fiber2 g
Protein17 g
Sodium270 mg