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Beef Bulgogi with Vegetables

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking / Original by Eat Delicious by Dennis The Prescott


  • Marinade:
  • 1 lb beef tenderloin or sirloin cut thinly, about 1/8th inch thick
  • 1/2 cup pear peeled & grated
  • 1/4 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 1/4 cup 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
  • 1/4 onion chopped

  • To Serve:
  • Arugula
  • Green onions finely sliced
  • Red chile thinly sliced
  • Toasted sesame seeds


  • 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 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.