Korean Bulgogi Style Beef with Zucchini and Mushrooms

One plate is the amount the calories and protein above are for.

• 5 oz sirloin
• 1 cup cooked mushroom (from 2 cups raw sliced)
• 1 cup cooked zucchini (from 1.5 cups raw sliced)
• 1 tablespoon sesame oil
• 1 tablespoon tamari (gluten free)
• 2 cloves garlic, minced
• 1 green onion, sliced

• 10 oz sirloin
• 2 cups cooked mushroom (from 4 cups raw sliced)
• 2 cups cooked zucchini (from 3 cups raw sliced)
• 2 tablespoon sesame oil
• 2 tablespoon tamari (gluten free)
• 4 cloves garlic, minced
• 2 green onion, sliced

• 20 oz sirloin
• 4 cups cooked mushroom (from 8 cups raw sliced)
• 4 cups cooked zucchini (from 6 cups raw sliced)
• 4 tablespoon sesame oil
• 4 tablespoon tamari (gluten free)
• 8 cloves garlic, minced
• 4 green onion, sliced

• 30 oz sirloin
• 6 cups cooked mushroom (from 12 cups raw sliced)
• 6 cups cooked zucchini (from 9 cups raw sliced)
• 6 tablespoon sesame oil
• 6 tablespoon tamari (gluten free)
• 12 cloves garlic, minced
• 6 green onion, sliced

• 40 oz sirloin
• 8 cups cooked mushroom (from 16 cups raw sliced)
• 8 cups cooked zucchini (from 12 cups raw sliced)
• 8 tablespoon sesame oil
• 8 tablespoon tamari (gluten free)
• 16 cloves garlic, minced
• 8 green onion, sliced

1. Warm 1 tablespoon olive oil in a large skillet over medium heat for 2 minutes until it shimmers.

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2. Add the sirloin and cook 4 minutes per side until browned and a thermometer reads 145°F, then rest 3 minutes.

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3. Move the sirloin to a plate and tent with foil while you cook the vegetables.
4. Add the mushrooms and cook 5 minutes until browned and their liquid has cooked off.

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5. Add the zucchini and cook 4 minutes until the slices are tender and lightly browned.

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6. Return the sirloin and any resting juices to the skillet and toss 1 minute until everything is hot.

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7. Season with salt and pepper to taste and serve.

• Calories464
• Protein50g
• Carbs10g
• Fat24g
• Fiber2g
• Sodium1008mg

• Blood Sugar
• A Healthy Weight
• Cycle Support

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