I love Bulgogi. It just tastes so darn good! I found this recipe in Great Food Fast (shocking, I know!), and changed it slightly. You can serve this Bulgogi in lettuce wraps or over rice. It’s delicious both ways. You can also substitute chicken for the beef, which I bet is equally delicious! The sauce from this recipe would be really good in all kinds of stir frys or use it to substitute bottled Teriyaki sauce!
- 1 1/2 lb. rib-eye steak, trimmed of excess fat
- 1/2 c. soy sauce
- 2 TBSP chili sesame oil (or 1 TBSP sesame oil with some crushed red pepper)
- 4 TBSP brown sugar
- 12 garlic cloves, minced
- 1 big hunk of ginger, minced
- 1 large onion, halved and cut lengthwise into 1 inch wedges
- 1 green pepper, sliced into 1 inch strips
- 4 tsp. vegetable oil
- lettuce leaves and/or hot rice
- Freeze the beef for 30 minutes; then slice diagonally (across the grain) into 1/8 inch thick strips.
- In a small bowl, whisk the soy sauce, sesame oil, brown sugar, garlic, and ginger together to make the marinade. Place the onions and peppers in another small bowl and mix them with half of the marinade. Toss the steak with the remaining marinade; let stand for 15 minutes.
- Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add the onions and the peppers; cook until softened, about 5 minutes. Transfer to a bowl or plate.
- Heat remaining 2 tsp. oil over high heat. Cook half the meat, turning often, until browned, about 2 minutes. Transfer to a plate. Cook the remaining meat. Return the first meat batch and any accumulated juices to the pan; add the onion mixture. cook tossing, until heated through, about 1 minute.
- Serve in lettuce leaves and/ or over hot rice.