Easy Beef Bulgogi

Name: Easy Beef Bulgogi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 to 4 servings
Ingredients: 1 ½ to 2 lbs boneless ribeye steak or NY strip steak; ⅓ cup Coconut aminos; 2 Tbsp pure maple syrup; 1 Tbsp rice vinegar; 2 Tbsp toasted sesame oil; 4 cloves garlic; 1 Tbsp fresh ginger; 1 Tbsp gochujang**; ½ tsp black pepper; 2 Tbsp avocado oil; Cooked white rice***; 1 bunch green onion; sesame seeds

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
3 to 4 servings
Calories
632 kcal
Course
Main Course
Cuisine
Korean

Easy Beef Bulgogi

Tyler Espinosa

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Sweet and savory sticky Korean Bulgogi Beef is so easy to prepare and makes for a flavorful, unique meal for a lovely evening in.

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Ingredients

Servings

1 ½ to 2 lbs boneless ribeye steak or NY strip steak sliced
⅓ cup Coconut aminos liquid aminos or soy sauce*
2 Tbsp pure maple syrup
1 Tbsp rice vinegar
2 Tbsp toasted sesame oil
4 cloves garlic minced
1 Tbsp fresh ginger peeled and grated
1 Tbsp gochujang**
½ tsp black pepper
2 Tbsp avocado oil

For Serving:

Cooked white rice***
1 bunch green onion chopped
sesame seeds

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Instructions

Cut the steak into thin strips and place them in a large zip lock bag.
Stir together the liquid aminos (or soy sauce), pure maple syrup, sesame oil, garlic, ginger, gochujang and black pepper in a small bowl or measuring cup until well-combined.
Pour this marinade into the zip lock bag with the beef. Seal the bag and move everything around until the beef is well-coated in the marinade. Refrigerate for two hours, or up to 24 hours.
When you’re ready to cook the beef, heat a large skillet over medium-high heat and add the avocado oil. Once the skillet is sizzling hot, carefully place half of the strips of beef on the hot surface in a single layer, giving each piece plenty of space to cook.
Sear for 2 to 3 minutes, or until golden brown and crispy, then flip the steak strips using tongs and sear another 2 to 3 minutes. Transfer the steak to a plate and repeat for the remaining steak.
Once all of the steak is seared, transfer the other half back to the skillet and add the remaining marinade leftover in the zip lock. Bring to a full boil and cook for 3 to 5 minutes, until everything is heated through.
Serve bulgogi beef over steamed white rice or brown rice and spoon the sauce over everything. For a low-carb version, use butter lettuce to make lettuce wraps or serve with cauliflower rice. Serve with sesame seeds and fresh chopped green onions.

Notes

*Use coconut aminos for a soy-free version that is paleo-friendly. If using coconut aminos, omit the pure maple syrup as coconut aminos will be sweet enough as is.
**Gochujang is Korean red pepper paste. It has a small kick to it but isn’t overly spicy. Omit it to make the recipe very mild.
***Serve with cauliflower rice for a low-carb version or turn it into lettuce wraps with butter lettuce.
Store any leftover bulgogi beef in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts are calculated based on 1.5 lbs of NY Strip Steak for 3 servings.