Korean beef bulgogi

Step 1/4

• 220 g flank steak

• large freezer bag or large bowl
• plastic wrap
• cutting board
• knife

Wrap beef in plastic wrap and freeze for approx. 1 hr. for easier slicing. Cut beef against the grain into thin slices. Place in large freezer bag or large bowl.

Step 2/4

• ¾ cloves garlic
• ⅜ tsp ginger
• 1⅝ tbsp soy sauce
• ¾ tbsp rice wine
• ¾ tbsp sugar
• ⅜ tbsp roasted sesame oil
• ⅜ tsp Sriracha
• ¾ green onions

• small bowl

Mince garlic and ginger. Combine soy sauce, rice wine, sugar, sesame oil, sriracha, and minced garlic and ginger in small bowl. Stir to combine. Finely chop white and light green parts of green onion and add to marinade; save the dark green parts for serving.

Step 3/4

• ⅜ tsp sesame seeds

• plastic wrap
• small frying pan

Pour marinade over beef and stir to coat. Seal bag or cover bowl with plastic wrap and marinate in refrigerator for approx. 30 min. or up to 8 hrs. Meanwhile, toast sesame seeds in a frying pan over medium heat until fragrant.

Step 4/4

• ⅜ tbsp vegetable oil
• 120 g rice (cooked)

• large frying pan
• cooking spoon
• cutting board
• knife

Heat vegetable oil in large frying pan over medium-high heat. Add meat along with its marinade. Fry, stirring frequently, until most of the liquid has evaporated and beef is cooked through. Slice dark green parts of green onions and stir into beef. Sprinkle with toasted sesame seeds. Serve with warm rice.

Enjoy your meal!