Beef Bulgogi with Vegetables
I recently checked out an awesome cookbook from the library called Eat Delicious by Dennis The Prescott, and I loved it so much and bookmarked so many recipes, I decided to go ahead and buy the cookbook for myself. The library is my best trick to finding great cookbooks! The first recipe I decided to make from this book was a recipe for Korean beef bulgogi with vegetables served over rice and topped with arugula and chiles. I adapted the recipe a bit by cooking the veggies and beef separately because I didn’t want to crowd the pan, which would prevent the beef from caramelizing. Otherwise, I kept the recipe the same. The beef smelled amazing while it cooked and the whole bowl of ingredients combined was delicious, healthy, and filling. We all thought this was a tasty dinner and it disappeared quickly.
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 together 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 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 of 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 by a tin 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 topped with some spicy arugula and sliced chile. Serve immediately. Enjoy.
Equipment
Ingredients
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:
- 1 ¼ 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
Instructions
- 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 together in a large zip-lock bag.
- Remove the steak from the freezer and slice it thinly, about ⅛ 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 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 over medium-high heat.
- Gently shake excess marinade off of 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 by a tin 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.
- Add the beef and vegetables; toss to coat evenly.
- Serve the beef and veggies with rice and topped with some spicy arugula and sliced chile. Serve immediately. Enjoy.
o I am HUNGRY…the stirfry looks seriously delicious!
The name alone makes me want to try this recipe, bookmarked until I go out and buy some steak Have a good day Diane
Looks very good Pam. Our kids developed a love for the dish while stationed in Korea.
This looks fantastic! Will def try.