How’s this for a twist on your summer barbecue? Korean Barbecue, stir fried in a sweet and savory marinade will lead to cleared plates everywhere! Thanks to aspicyperspective for the great inspiration recipe! 😋
👩🏻🍳.
Bulgogi Beef
(Korean Barbecue)
* 1 1/2 pounds lean steak (I used New York Strips) – slightly frozen may be easier to slice
* 1/3 cup soy sauce
* 2 1/2 tablespoons brown sugar
* 2 tablespoons sesame oil
* 3 cloves garlic, minced
* 1 tablespoon freshly grated ginger
* 1 sliced yellow onion
* 1/2 teaspoon ground black pepper
* 1 teaspoon Sriracha or gochujang Korean chile paste
* Scallions and sesame seeds
Instructions
* Helps to have the steak slightly frozen, trim the fat and slice paper-thin. Frozen meat is much easier to cut thin than thawed meat.
* Place the steak strips in a large bowl and top with: Soy sauce, brown sugar, sesame oil, garlic, ginger, sliced onion, pepper, and sriracha. Toss to coat and allow the steak to thaw and marinate for 45-60 minutes.
* Heat a wok (or large skillet) to high heat. Use tongs to transfer half of the meat to the hot wok. Spread the steak pieces around the skillet and allow them to sear on one side before using the tongs to move them around and caramelize on all sides. Once the juices have evaporated and the steak has a nice brown color, remove from the wok, 5-8 minutes.
* Cover the cooked steak to keep warm. Repeat with the remaining meat, and throw out the leftover marinade. Serve warm, sprinkled with the scallions and sesame seeds.
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