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Korean beef and broccoli bulgogi


This recipe is adapted from Chatelaine Magazine, it's easy and tasty… enough said. I have made this recipe more than once so I thought I would share it with you!

Korean beef and broccoli bulgogi

1/3 cup soy sauce

2 tbsp honey

2 tbsp dark sesame oil

4 garlic cloves, minced

1/2 tsp pepper

500 g sirloin tip fast-fry steaks **

2 tbsp vegetable oil

1/2 Savoy cabbage, thickly sliced, about 8cups

1 cup broccoli florets

1 cup cremini mushrooms sliced

4 green onions, sliced into 1 in. pieces

1 tbsp toasted sesame seeds, toasted

Stir soy, honey, sesame oil, garlic and pepper in a large bowl. Cut steak into bite-sized strips, each about 1/4 in. thick. Stir into soy mixture until well coated. Set aside.

Heat a large frying pan over medium. Add 1 tbsp vegetable oil. Add cabbage and 2 tbsp water. Stir-fry until soft, about 3 min.

Add onions for the last min of cooking. Remove to a large platter.

Increase heat to medium-high. Add remaining 1 tbsp vegetable oil to pan. Remove meat from soy mixture and stir-fry until no pink remains, 3 to 4 min. Stir in any remaining soy mixture, cabbage and onions and cook until

heated through, about 1 min. Sprinkle with sesame seeds and serve over steamed rice.

** Note – I am not sure what sirloin tip is… I don’t eat meat often so when I do I make it count. When I made this recipe I went to the grocery store and bought the most expensive steak I could find, it was worth every penny.

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