DIRECTIONS

For the pickled grapes: Stir together vinegar, sugar, seeds, and pepper flakes in a small saucepan and bring to a simmer. Remove from heat and stir to dissolve sugar; let cool to warm. Stir in grapes and onion, and set aside to cool. Let stand for 1 hour, stirring occasionally.

For the beef bulgogi: Cut beef into very small bite size strips. Stir together bulgogi sauce, vinegar, and sesame oil in a medium bowl, then add beef. Let marinate for 1 hour, stirring occasionally. Heat vegetable oil in a large skillet over medium heat. Remove beef from marinade with a slotted spoon or tongs and add to skillet. Stir fry until beef is cooked through and golden brown, stirring constantly; let cool.

To serve: Place equal amounts of beef and pickled grapes into romaine leaves and sprinkle with green onions. Serve immediately, with additional bulgogi sauce, if desired.

Ingredients

Pickled Grapes

1/3 cup rice vinegar (unseasoned)
2 tablespoons sugar
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/4 teaspoon crushed red pepper
1 1/2 cups Grapes from California, halved
2 tablespoons minced red onion

Beef Bulgogi

1/2 lb. beef round or sirloin steak
1/3 cup bulgogi sauce
2 tablespoons rice vinegar (unseasoned)
1 teaspoon sesame oil
1/2 tablespoon vegetable oil

12 larger hearts of romaine leaves, clean and dry
Snipped green onion tops

DIRECTIONS

For the pickled grapes: Stir together vinegar, sugar, seeds, and pepper flakes in a small saucepan and bring to a simmer. Remove from heat and stir to dissolve sugar; let cool to warm. Stir in grapes and onion, and set aside to cool. Let stand for 1 hour, stirring occasionally.

For the beef bulgogi: Cut beef into very small bite size strips. Stir together bulgogi sauce, vinegar, and sesame oil in a medium bowl, then add beef. Let marinate for 1 hour, stirring occasionally. Heat vegetable oil in a large skillet over medium heat. Remove beef from marinade with a slotted spoon or tongs and add to skillet. Stir fry until beef is cooked through and golden brown, stirring constantly; let cool.

To serve: Place equal amounts of beef and pickled grapes into romaine leaves and sprinkle with green onions. Serve immediately, with additional bulgogi sauce, if desired.

Notes

This recipe supports heart health.

This is a gluten-free, dairy-free, low-sodium recipe.

Servings

Makes 6 servings

Nutritional Information

Nutritional analysis per serving: 150 Calories; Protein 11 g; Carbohydrate 20 g; Fat 3.5 g (21% Calories from Fat); Saturated Fat 1 g (6% Calories from Saturated Fat); Cholesterol 25 mg; Sodium 65 mg; Fiber 1 g.