“By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Korean beef bulgogi is a perfect 30 minute meal for busy nights, busy parents and hungry kids!
In our old office, there was a little sundry shop on the first floor. Every morning, it smelled like fresh, hot bacon. Every afternoon, some different lunch specialty. It was hard to resist and my wallet got a great workout. Out of all the things this woman made, my most favorite was the beef bulgogi. Beef bulgogi is a traditional Korean dish. It’s thinly sliced meat, marinated in a fantastically flavorful mixture for hours. It gives the meat time to soak up those juices, to really absorb the flavors and become moist. Until now, I’ve only ever made with chicken. A quick flick through these pages will show you that I’m kind of a ground beef gal. I think the reason is ground beef is simple to understand. Brown, season, done.
When stepping out of that realm, there is a whole world of beef I wasn’t privy to. Different cuts, different styles, different cooking methods. But beef is a really great ingredient to work with once you understand it. Plus the health benefits are fantastic. I know red meat has a bad rap. But it’s just misunderstood. A lean cut of beef can have up to 25 grams of protein and 10 nutrients. And now I’ve tried beef in this bulgogi and I’m never going back.
The method is simple. Cut any visible fat from your sirloin (mine had very little to start). Marinate your meat with some peppers and onions for a few hours and then just cook it up in a pan. It’s a great, quick 30 minute meal perfect for busy nights and leftover lunches. Now, get yourself some beef and get to cooking.
- 1 lb. thinly sliced sirloin steak
- 1/3 cup soy sauce
- 1/3 cup sugar
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 tsp. ginger
- 2 tsp. cornstarch
- Place all ingredients except cornstarch in a large zip-top bag and remove the air. Seal and then toss all to coat everything evenly. Refrigerate for at least 4 hours.
- Heat 1 Tbsp. of olive oil a sauce pan over medium high heat. Add ingredients from the bag.
- Cook until the steak has browned and is completely cooked through. The liquid mixture should be bubbling and very hot.
- Place the cornstarch in a small dish. Add 2 Tbsp. of the hot liquid from the pan and whisk with a fork.
- Add the cornstarch mixture to the pan and stir well. The cornstarch will thicken the liquid. Cook two more minutes until thick and completely cooked.
- Serve over rice.