Reviews Add Rating & Review
Back to Beef Bulgogi All Reviews for Beef Bulgogi - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Beef Bulgogi Credit: Bryan Gardner Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 1/2 pounds rib-eye steak, trimmed of excess fat 1/4 cup soy sauce 1 tablespoon hot chili sesame oil 2 tablespoons dark-brown sugar 6 garlic cloves, minced 1 tablespoon finely grated fresh peeled ginger 2 medium red onions, halved and cut lengthwise into 1-inch wedges 1 green bell pepper, seeds and ribs removed, sliced into 1/2-inch strips 4 teaspoons vegetable oil 1 small head Boston lettuce, separated into leaves
Cook’s Notes If you can’t find hot chili sesame oil, add a dash of gochugaru (Korean hot red-pepper powder) or crushed red-pepper flakes to 1 tablespoon toasted sesame oil.
Gallery Beef Bulgogi Credit: Bryan Gardner
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Gallery
Beef Bulgogi Credit: Bryan Gardner
Beef Bulgogi
Credit: Bryan Gardner
Beef Bulgogi
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Recipe Summary
prep: 20 mins total: 45 mins
Servings: 4
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 pounds rib-eye steak, trimmed of excess fat 1/4 cup soy sauce 1 tablespoon hot chili sesame oil 2 tablespoons dark-brown sugar 6 garlic cloves, minced 1 tablespoon finely grated fresh peeled ginger 2 medium red onions, halved and cut lengthwise into 1-inch wedges 1 green bell pepper, seeds and ribs removed, sliced into 1/2-inch strips 4 teaspoons vegetable oil 1 small head Boston lettuce, separated into leaves
Directions
Freeze beef 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) into 1/8-inch-thick strips. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger. Place onions and peppers in a small bowl; toss with half the soy marinade. Toss steak in remaining marinade; let stand 15 minutes.
Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe skillet clean with a paper towel.
Heat remaining 2 teaspoons vegetable oil over high heat. Cook half the meat, turning often, until browned, about 2 minutes. Transfer to a plate. Cook remaining meat. Return first batch and any accumulated juices to pan; add onion mixture. Cook, tossing, until heated through, about 1 minute. To serve, roll up beef mixture in lettuce leaves.
Cook’s Notes If you can’t find hot chili sesame oil, add a dash of gochugaru (Korean hot red-pepper powder) or crushed red-pepper flakes to 1 tablespoon toasted sesame oil.
Cook’s Notes
If you can’t find hot chili sesame oil, add a dash of gochugaru (Korean hot red-pepper powder) or crushed red-pepper flakes to 1 tablespoon toasted sesame oil.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Beef Bulgogi
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beef Bulgogi
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
