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Beef Bulgogi

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Beef Bulgogi

Course Dinner, Main Course
Prep Time 4 hours 15 minutes
Cook Time 15 minutes
Total Time 4 hours 30 minutes
Servings 6 people
Calories 318kcal

Ingredients

  • 2 pounds flank steak thinly sliced
  • 1/4 cup low-sodium soy sauce
  • 2 Tablespoons brown sugar
  • 1 Tablespoon garlic minced
  • 1 Tablespoon sesame oil
  • 1 teaspoon ground ginger
  • 1 Tablespoon Korean red pepper paste 1
  • Tablespoon vegetable oil
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 2 Tablespoons green onion diced
  • 1/2 teaspoon toasted sesame seeds

Instructions

  • Place sliced steak in a gallon-sized resealable bag.
  • In a small bowl, whisk together soy sauce, brown sugar, garlic, sesame oil, ground ginger and red pepper paste. Pour over steak, seal bag and marinate in the refrigerator for at least 4 hours (preferably overnight).
  • Heat oil in a large skillet over medium-high heat. Working in batches, add steak to the pan and cook for 2-3 minutes on each side.
  • Meanwhile, add marinade to a saucepan over medium-high heat. In a small bowl, whisk together cornstarch and water to make a slurry then whisk into the saucepan. Bring to a boil and let cook until thickened.
  • Toss cooked steak in sauce then garnish with green onion and sesame seeds before serving.

Notes

MFP: MFF Beef Bulgogi

Nutrition

Serving: 4.9ounces | Calories: 318kcal | Carbohydrates: 8.3g | Protein: 33.3g | Fat: 16.8g
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