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Name: Bulgogi Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 pounds lean steak frozen (I used New York Strips); 1/3 cup soy sauce; 2 1/2 tablespoons brown sugar; 2 tablespoons sesame oil; 3 cloves garlic minced; 1 tablespoon freshly grated ginger; 1 bunch chopped green onions whites and greens separated; 1/2 teaspoon ground black pepper; 1 teaspoon Sriracha or gochujang Korean chile paste; 1 tablespoon toasted sesame seeds

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INGREDIENTS

1 1/2 pounds lean steak ; frozen (I used New York Strips)
1/3 cup soy sauce
2 1/2 tablespoons brown sugar
2 tablespoons sesame oil
3 cloves garlic ; minced
1 tablespoon freshly grated ginger
1 bunch chopped green onions ; whites and greens separated
1/2 teaspoon ground black pepper
1 teaspoon Sriracha or gochujang Korean chile paste
1 tablespoon toasted sesame seeds

INSTRUCTIONS

While the steak is frozen, trim the fat and slice paper-thin. Frozen meat is much easier to cut thin than thawed meat.

Place the steak strips in a large bowl and top with: Soy sauce, brown sugar, sesame oil, garlic, ginger, chopped onion whites, pepper, and sriracha. Toss to coat and allow the steak to thaw and marinate for 45-60 minutes.

Heat a wok (or large skillet) to high heat. Use tongs to transfer half of the meat to the hot wok. Spread the steak pieces around the skillet and allow them to sear on one side before using the tongs to move them around and caramelize on all sides. Once the juices have evaporated and the steak has a nice brown color, remove from the wok, 5-8 minutes.

Cover the cooked steak to keep warm. Repeat with the remaining meat, and throw out the leftover marinade. Serve warm, sprinkled with the reserved green onion tops and sesame seeds.

NOTES

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Bulgogi Beef

1 1/2 pounds lean steak frozen (I used New York Strips)
1/3 cup soy sauce
2 1/2 tablespoons brown sugar
2 tablespoons sesame oil
3 cloves garlic minced
1 tablespoon freshly grated ginger
1 bunch chopped green onions whites and greens separated
1/2 teaspoon ground black pepper
1 teaspoon Sriracha or gochujang Korean chile paste
1 tablespoon toasted sesame seeds

While the steak is frozen, trim the fat and slice paper-thin. Frozen meat is much easier to cut thin than thawed meat.
Place the steak strips in a large bowl and top with: Soy sauce, brown sugar, sesame oil, garlic, ginger, chopped onion whites, pepper, and sriracha. Toss to coat and allow the steak to thaw and marinate for 45-60 minutes.
Heat a wok (or large skillet) to high heat. Use tongs to transfer half of the meat to the hot wok. Spread the steak pieces around the skillet and allow them to sear on one side before using the tongs to move them around and caramelize on all sides. Once the juices have evaporated and the steak has a nice brown color, remove from the wok, 5-8 minutes.
Cover the cooked steak to keep warm. Repeat with the remaining meat, and throw out the leftover marinade. Serve warm, sprinkled with the reserved green onion tops and sesame seeds.

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Nutrition

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Serving Size: 1 (2150g)
Recipe Makes: 1

Calories: 2216
Calories from Fat: 1086 (49%)

Amt Per Serving		% DV

	Total Fat 120.7g	161 %
	Saturated Fat 34.8g	174 %
	Monounsaturated Fat 48.8g
	Polyunsanturated Fat 26.2g
Cholesterol 421.8mg		130 %
Sodium 519.3mg		18 %
Potassium 8901.6mg		234 %
Total Carbohydrate 143.9g		42 %
	Dietary Fiber 22.7g	91 %
	Sugars, other 121.2g
Protein 155.4g		222 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2216

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