Beef Bulgogi with Vegetables
Ingredients
- 2 lb beef I most often use a London broil cut, or whatever I can find for a good deal. Just make sure it's not too fatty.
- 2/3 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup sliced green onion
- 1/2 tsp garlic powder
- 1/4 cup oil
- 1/2 tsp black pepper
- 3-4 carrots thinly sliced
- 1 head of broccoli chopped substitute or add other vegetables such as bok choy or zucchini
Instructions
- Begin by thinly slicing your beef. I find it easiest to do this when the beef is at least partially frozen
- Add the beef to a bowl and top with brown sugar, soy sauce, and seasonings. Stir to evenly coat the beef in the marinade. Cover the beef and let marinate for 2 hours or overnight in the fridge.
- Once you are ready to start cooking the bulgogi, chop the broccoli into bite sized pieces and thinly slice the carrots. I often use a mandolin to cut the carrots nice and thin in order to reduce cooking time.
- Heat a pan over medium high heat. Add the beef and vegetables and saute, stirring frequently, until the beef is cooked through. Continue cooking until the liquid in the marinade has evaporated and the vegetables are cooked to your liking.
- Serve your beef bulgogi over rice and, if desired, with a side of kimchi or gamja jorim.