Made with AI
Korean Spicy Beef Bulgogi with Vegetables
Ingredients
- flank steak500 g
- gochujang (Korean chili paste)2 tablespoons
- soy sauce1 tablespoon
- sesame oil1 tablespoon
- fresh ginger, minced2 teaspoons
- garlic, minced3 cloves
- onion, sliced1 large
- carrot, julienned1 large
- green bell pepper, sliced1 large
- black pepper1 teaspoon
- sugar1 teaspoon
Instructions
- 1
Slice the flank steak thinly against the grain and set aside.
- 2
In a large bowl, combine gochujang, soy sauce, sesame oil, minced ginger, minced garlic, black pepper, and sugar. Mix well to create the marinade.
- 3
Add the sliced beef to the marinade and mix thoroughly to coat all pieces. Cover and let it marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).
- 4
Prepare the vegetables: slice the onion and green bell pepper, and julienne the carrot.
- 5
Heat a large skillet or wok over medium-high heat. Add the marinated beef and cook for 2-3 minutes, stirring frequently.
- 6
Add the onion, carrot, and green bell pepper to the skillet. Stir-fry everything together for another 3-4 minutes, until the vegetables are tender-crisp and the beef is cooked through.
- 7
Taste and adjust seasoning if needed. Serve hot with steamed rice or lettuce wraps.
