Korean BBQ Beef Bulgogi
Better-than-takeout Korean beef. Easy to prep and everyone loves it!
Ingredients
- 1 lb beef steak or Sukiyaki Beef very thinly sliced (see note)
- 1/4 cup soy sauce
- 3 tablespoons sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon sesame seeds
- 1/4 cup sliced green onions
- 1 tablespoon finely minced white onion
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
Instructions
- Slice steak against the grain in the thinnest strips possible. Tip: place steak in freezer for 15-20 minutes first to firm it up, it makes it much easier to slice! Set steak aside.
- In a bowl, combine remaining ingredients and whisk together. Add steak, coat to toss, and marinade for at least 4 hours (I prefer an overnight marinade if you have the time. The flavor is incredible!)
- When ready to cook, heat a wok, or extra large non-stick skillet to medium-high heat. You want your pan really sizzling. Use tongs to transfer meat to pan, tossing often, until cooked through. It will cook fast! If needed, cook in batches so the pan isn't to crowded.
- Serve hot over rice. We love this with an easy vegetable side like green beans, bok choy, or broccoli drizzled with a little sesame oil and soy sauce.
Notes
I experimented with a couple different meat options, including both a flank steak and a ribeye. Both turned out great, but I would use flank steak again because it's easier to slice thinly. I cooked a total of 1.5 lbs meat and I doubled the marinade, and it was the perfect amount. You may want to double yours as well to have extra.
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