Beef Bulgogi

Korean stir fry. Didn’t have ginger. Still tasted good!

1 1/2 lbs ribeye steak, excess fat trimmed
1/4 cup soy sauce
1 Tbs hot chile sesame oil
2 Tbs brown sugar
6 garlic cloves, minced
1 Tbs finely grated ginger
2 medium red onions, cut into wedges
1 green bell pepper, cut into 1/2 inch strips
4 tsp oil
1 small head Boston lettuce

Whisk soy sauce, sesame oil, brown sugar, garlic and ginger. Cut steak into 1/8 inch strips (easier if frozen for 20 minutes first). Toss half the marinade with steak and half with peppers and onions, set steak aside. Heat 2 tsp oil in skillet over med-high heat. Cook onions and peppers until softened, transfer to plate. Cook the meat (half at a time if needed) until browned. Return everything to pan and heat through. To serve, roll up the stir fry in lettuce leaves.

If you can’t find hot chile sesame oil, add a dash of red pepper flakes to 1 Tbs toasted sesame oil. Thanks to Dishing Up Delights for the photo.

1 comment:

  1. If you dont want to use sugar, most Koreans actually use pureed asian pears. The juice is very sweet and gives it a very pretty glaze!