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Beef Bulgogi with Vegetables

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Remove the steak from the freezer and slice it thinly, about ⅛ inch thick.
  4. Transfer the sliced beef to the marinade in the zip lock bag and seal. Refrigerate overnight or for at least 5 hours.
  5. Since this recipe cooks quickly, prepare the rice per the package instructions. Cover and set aside to stay warm until needed.
  6. Heat the vegetable oil and sesame oil in a grill pan over medium-high heat.
  7. Add the veggies and cook, stirring often, for 4-5 minutes, or until softened.
  8. Remove to the plate and set aside with a foil tent.
  9. Get the grill pan really HOT again over medium-high heat.
  10. 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.
  11. Cook for 2-3 minutes per side, then quickly remove to a plate covered with a foil tent.
  12. 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.
  13. Add the beef and vegetables; toss to coat evenly.
  14. Serve the beef and veggies with rice, and top with some spicy arugula and sliced chile. Serve immediately. Enjoy.