|
Home: Recipes > Korean Bulgogi Beef with Rice & Stir-Fried VegetablesRecipe #1299Servings: 4 Prep Time: 15 minutes Marinating Time: 2-12 hours Cook Time: 10-15 minutes Ingredients For the Bulgogi Beef: 850g beef ribeye, sirloin, or flank steak, very thinly sliced 150g Korean Bulgogi Sauce (15-20% of meat weight) 1 tsp sesame oil (optional) 1 tsp sesame seeds & spring onions for garnish For the Sides: 250 g jasmine or sticky rice 1 small carrot, julienned 1 small zucchini, sliced Half bell pepper, sliced 1 clove garlic, minced 1 tsp soy sauce (for stir-fry) 1 tsp vegetable oil Preparation Marinate the Beef In a bowl or bag, combine thinly sliced beef with Korean Bulgogi Sauce and sesame oil. Refrigerate for 2-12 hours. Cook the Rice: Prepare rice according to package instructions. Stir-Fry the Vegetables In a wok or large pan, heat oil over high heat. Add garlic, then vegetables. Stir-fry for 3-4 minutes until just tender. Season with soy sauce and set aside. Cook the Bulgogi: In the same pan, sear the marinated beef in batches over high heat for 2-3 minutes, stirring frequently. Do not overcrowd the pan. Serve: Plate beef over rice, add vegetables, and garnish with sesame seeds and chopped spring onions. Optional: add kimchi or a fried egg on top.  
+ Show Costings + Order Items Step by Step Guide1. Cover the meat evenly with the sauce. Place in a sealed container or zip bag and refrigerate for at least 2 hours, up to 12 hours. |
|||||||||||||||||||||||||||
Sign In
