Korean Beef Bulgogi
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.
How to Cook Bulgoge
This is a super easy recipe. Just prep the ingredients, mix them together (except for the oil) and let them marinate for about 30 minutes. PRO-Tip: I like to slice my beef when it’s partially frozen as this enables you to make very thin slices.
When you’re ready to cook, get out your wok or a large surface saute pan. Heat the oil, then add as much of the marinated beef and onions as will cover the surface in one layer. Cook, stirring until onions and beef are cooked. Repeat until all ingredients are cooked. Sprinkle with sesame seeds to garnish if desired.
How to Serve 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 recipe, too.
If you like this flavor profile, check out these Grilled Korean Beef Steaks!
More Healthy and Delicious Beef Recipes:
- 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
- Ropa Vieja from The Crumby Cupcake
- 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.
Amount Per Serving: Calories: 433Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 90mgSodium: 1011mgCarbohydrates: 19gFiber: 5gSugar: 9gProtein: 37g