Mmmm bulgogi is delicious! This recipe is adapted from Chatelaine Magazine, its 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.