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Beef Bulgogi
Nb persons: 4
Yield:
Preparation time:
Total time:
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1 1/2 lb | rib-eye steak, trimmed |
1/4 cup | soy sauce |
1 tbl | sesame oil, add dash of red pepper flakes. |
2 tbl | dark brown sugar |
6 cloves | garlic, minced |
1 tbl | fresh ginger, finely grated |
2 medium | red onions, cut lengthwise into 1 inch wedges |
1 | green bell pepper, seeded sliced into 1/2 inch strips |
4 tsp | olive oil |
Freeze beef for 20 minutes; transfer to a clean work surface. Slice diagonally across the grain into 1/8 inch strips.
In a small bowl, which together soy sauce, sesame oil, brown sugar, garlic and ginger. Place the onions and peppers in a small bow and toss with half of the soy marinate. Toss the steak in the remaining marinade, let stand for 15 minutes
Heat oil in 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 oil over med-high heat. Cook half the meat, turning often until browned. Transfer to plate and tent with foil. Cook remaining meat. Return 1st batch to pan with juices; add onion mixture. Cook stirring until heated through.
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