Recipe by Leeanne Wright
Photography by Rob Fiocca
Food styling by Carol Dudar
Prop styling by Sabrina Linn
First published in Wish Winter 2008
Asian | Stir Fry | Beef | All categories...
FOOD
Beef & Vegetable Bulgogi
This delicious Korean-inspired meal is spiced to perfection.
Ingredients (Serves 4)
| 1 | tbsp minced garlic |
| 1 | 1/2-inch piece fresh ginger, finely grated |
| 2 tbsp | hot pepper jelly |
| 1 tsp | rice vinegar |
| 1 tbsp | sesame oil |
| 1/4 cup | soy sauce |
| 1 lb | trimmed top sirloin, thinly sliced |
| 2 tsp | vegetable oil |
| 1 | each red and green pepper, cut into thin strips |
| 1 cup | thinly sliced green onion (about 5 onions) |
Instructions
- In a bowl, whisk first 6 ingredients together. Toss beef in marinade and set aside.
- In a wok, heat 1 teaspoon vegetable oil over high heat. Drain beef, reserve marinade, and sauté about 2 minutes. Transfer to plate. Cook in batches, if necessary.
- Using remaining vegetable oil, stir-fry peppers and onions over high heat for 3 minutes. Add reserved marinade, beef and juice back into wok. Cover and cook about 2 minutes. Serve with brown rice or cooked Asian noodles.
Nutritional information
Nutrients per serving: 314 calories, 16 g fat, 27 g protein, 14 g carbs, 2 g fibre.
Comment on "Beef & Vegetable Bulgogi"
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Jennifer writes:
I made this tonight and it was delicious. However, I can't help but wonder if it is safe to use the reserved marinade without boiling it first.
—posted January 13, 2008 at 12:33 a.m.
Raisin writes:
This is absoluletly delicious and easy to make. When I try a new recipe, I ask my family to rate it out of ten and this received top marks.
One pound of meat goes a long way.....
Next time I will use less salt soya sauce.
I love this site and have tried quite a few recipes with excellent results.
Thankyou
—posted January 28, 2008 at 8:39 a.m.
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