Large-leaf lettuce leaves, such as bibb and red leaf, are a great carb-free alternative to taco shells and tortilla wraps – not to mention a classic accompaniment to bulgogi. Serve with steamed rice (if desired).
In a large glass bowl, whisk garlic, sherry, soy sauce, sesame oil, ginger, sugar and gochugaru. Add beef and mushrooms; toss to coat. Let stand for 15 minutes or cover and refrigerate for up to 12 hours.
Spread out beef and mushroom mixture with any excess marinade on a large, parchment-paper-lined rimmed baking sheet. Bake in a preheated 425°F (220°C) oven, turning once, until beef is cooked through and mushrooms are tender, 7 to 10 minutes. Transfer beef and mushroom mixture with juices to platter; garnish with chives.
Per Serving: 260 calories, 23 g protein, 14 g fat (5 g saturated fat), 8 g carbohydrates, 1 g fibre, 67 mg cholesterol, 342 mg sodium