Low-Point Sheet Pan Beef Bulgogi

Ingredients:

  • 1 lb lean beef, thinly sliced (such as sirloin or flank steak)
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons honey or sugar-free honey substitute
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 2 green onions, chopped, for garnish
  • Cooked brown rice or cauliflower rice, for serving

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.
  2. In a mixing bowl, whisk together the reduced-sodium soy sauce, honey or sugar-free honey substitute, rice vinegar, minced garlic, grated ginger, sesame oil, and cornstarch until well combined.
  3. Add the thinly sliced beef to the bowl and toss until evenly coated in the marinade. Let it marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
  4. Spread the marinated beef, bell pepper slices, and onion slices evenly on the prepared baking sheet.
  5. Roast in the preheated oven for 15-20 minutes, or until the beef is cooked through and the vegetables are tender, stirring halfway through cooking.
  6. Remove from the oven and sprinkle with chopped green onions for garnish.
  7. Serve the beef bulgogi hot over cooked brown rice or cauliflower rice.

Nutrition Information (per serving, based on 4 servings):

  • Calories: 250
  • Total Fat: 8g
  • Saturated Fat: 2.5g
  • Cholesterol: 70mg
  • Sodium: 560mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 2g
  • Sugars: 8g
  • Protein: 29g

This easy Sheet Pan Beef Bulgogi is packed with flavor and protein, making it a satisfying and low-point meal option. Enjoy it with your favorite rice or a lighter alternative like cauliflower rice!