Beef Bulgogi with Vegetables

I recently checked out an awesome cookbook from the library called Eat Delicious, and I loved it so much that I bought it for myself. The first recipe I decided to make from this book was this easy Korean beef bulgogi with vegetables recipe served over garlic rice and topped with arugula. I adapted the recipe by cooking the veggies and beef separately because I didn’t want to crowd the pan, which would prevent them from caramelizing. Otherwise, I kept the recipe the same. We all thought this was a tasty dinner, and it disappeared quickly.

Beef Bulgogi with Vegetables

Marinade:

• 1 lb beef tenderloin or sirloin cut thinly, about 1/8th inch thick
• ½ cup pear, peeled & grated
• ¼ cup onion, peeled & grated
• 4 cloves of garlic minced
• 2 green onions, finely sliced
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil

Other Ingredients:

• 1¼ cups dried Jasmine rice, cooked per package instructions
• 1 tsp vegetable oil
• 1 tsp toasted sesame oil
• 2 carrots, peeled and thinly sliced on an angle
• 1 cup napa cabbage, thinly sliced
• 1 cup broccoli florets
• ¼ onion chopped

To Serve:

• Arugula
• Green onions, finely sliced
• Red chile, thinly sliced
• Toasted sesame seeds

How to Make Beef Bulgogi with Vegetables

Place the steak on a plate, then put it into the freezer for 10-15 minutes while you prepare the marinade. This will help make thinly slicing the steak much easier.

Prepare the marinade by combining the grated pear, grated onion, minced garlic, green onions, soy sauce, brown sugar, and toasted sesame oil in a large zip-lock bag.

Remove the steak from the freezer and slice thinly, about 1/8 inch thick.

Transfer the sliced beef to the marinade in the zip lock bag and seal. Refrigerate overnight or for at least 5 hours.

Since this recipe cooks quickly, prepare the rice per the package instructions. Cover and set aside to stay warm until needed.

Heat the vegetable oil and sesame oil in a grill pan over medium-high heat. Add the veggies and cook, stirring often, for 4-5 minutes, or until softened. Remove to the plate and set aside with a tin foil tent.

Get the pan really HOT again. Gently shake excess marinade off the steak pieces, then place them in the HOT grill pan so none of the pieces are touching, cooking in batches if needed. Cook for 2-3 minutes per side, then quickly remove to a plate covered with a foil tent.

Add the remaining marinade plus 3-4 tablespoons of water to the pan and cook for at least a minute, stirring constantly. Add the beef and vegetables; toss to coat evenly.

Serve the beef and veggies with rice, and top with some spicy arugula and sliced chile pepper. Serve immediately. Enjoy.