Korean Beef Bulgogi is a quick, stir-fried Asian dish that is chock full of marvelous flavors including garlic and fresh ginger. A little spicy, a little sweet, and totally delicious. I have a feeling you’ll love it as much as my family does.
Korean Beef Bulgogi
Pork Bulgoge (or bulgogi) has frequented our menu for years, thanks to a friend who had his recipe published in a Martha Stewart magazine. I’ve also made a scrumptious chicken version, so why not some Korean beef? I checked out the Interactive Butcher Counter and saw that flank steak is considered a lean cut of beef. Perfect for this post-holiday meal. Along with a mélange of colorful vegetables and some rice for Bill, our beef bulgogi dinner was set.
Easy Korean Beef Stir Fry
The hubby had his bulgogi over steamed rice, but I made lettuce wraps with mine for an uber healthy meal. Roll up the lip-smacking strips of beef in a Romaine or Bibb lettuce leaf for a low carb entree. Add a bowl of vibrant steamed veggies for a terrific accompaniment.
This combination gets rave reviews around here! When the hubby doesn’t complain that his mouth is on fire when I use crushed red pepper flakes, I give myself a pat on the back. Feel free to up the pepper flakes if you’re a fan of heat. I have a feeling you’ll adore this beef bulgogi, too.
If you like this flavor profile, check out these Grilled Korean Beef Steaks!
More Healthy and Delicious Beef Recipes:
Beef Recipes to Live A Flavorful Life
- Bistro Steak Salad from Casa de Crews
- Cheesesteak Sandwich from Grumpy’s Honeybunch
- Easy Cuban-Style Beef Picadillo from Renee’s Kitchen Adventures
- Korean BBQ Pepper Nachos from Flavor Mosaic
- Portuguese Style Beef Lettuce Wraps from Family Foodie
- Ropa Vieja from The Crumby Cupcake
- Skinny Beef Stroganoff Stuffed Spaghetti Squash from Cupcakes & Kale Chips
- Vegetable Beef Soup
- Asian Beef with Peppers
- More Beef Recipes
- 1 pound flank steak, sliced very thin (easy to do when partially frozen)
- 3-4 tablespoons soy sauce (use less to reduce sodium)
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 4 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 2 tablespoons dry sherry
- 1/2 teaspoon crushed red pepper flakes (or more to taste)
- 1 medium onion, cut into 12 wedges
- Olive or canola oil
- Toasted sesame seeds to garnish, optional
- Romaine or butter lettuce to serve, optional
- Mix all ingredients except olive or canola oil, sesame seeds, and lettuce. Set aside to marinate at least 30 minutes.
- In a large skillet, heat oil. Add marinated meat/onions in batches, frying till no longer pink. When all batches are cooked, return meat to pan to reheat.
- Serve over rice or in lettuce cups with a garnish of sesame seeds if desired.
Marinating time not included in total time.