Beef Bulgogi with Veggies

I wanted to try a beef bulgogi and veggies recipe using thinly sliced steak

   

Ingredients: 

• 1 pound thinly sliced steak
• 1 small apple or nectarine, chopped (and peeled if necessary)
• 1/2 cup reduced sodium soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons toasted sesame oil
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger (or 1.5 teaspoons powdered)
• 1 tablespoon Sriracha
• 1 teaspoon Hoison sauce
• 2 tablespoons vegetable oil, divided
• 1 bell pepper, thinly sliced
• 1onion, thinly sliced
• 4 ounces mushrooms, thinky sliced
• 8 ounces broccoli (thaw frozen brocolli, and slice before cooking)
• 2 green onions, thinly sliced (or chives)
• 1 teaspoon toasted sesame seeds      

Instructions:

1. In a small food processer, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and Sriracha, and Hoison sauce to make marinade. 
2. Reserve about 3 ounces of maridase. In a gallon Ziploc bag, plaxe steak and rest of marinade; marinate for at least 2 hours to overnight, turning the bag occasionally.
3. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.
4. Saute bell pepper and onion, put veggies on the side.
5. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
6. Stir veggies into beef, and reserved marinade.
7. Serve immediately, garnished with green onions and sesame seeds, if desired.

 

Carole's Notes:

We liked this! The extra veggies allowed us to skip rice, so it could be lower carb.

The recipe is lightly adapted from https://damndelicious.net/2019/04/21/korean-beef-bulgogi/