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5 from 1 vote

Beef Broccoli with Bulgogi Sauce

For this recipe, a thinly sliced ribeye beef is used in lieu of the traditional beef strips/chunks, giving it a smoother texture and well seasoned flavors. The fun and tasty twist by using Korean Bulgogi marinade will be a delight for any beef lover
Prep Time15 minutes
Cook Time10 minutes
Course: Dinner, Main Course, meat
Cuisine: Asian, Fusion
Servings: 3 people
Calories:
Author: Seasoned by Jin

Ingredients

  • 16 oz Bulgogi Meat
  • purple onion, medium size sliced
  • 4 oz broccoli cut into small pieces
  • 1 Tbsp neutral oil for stir frying
  • 1 tsp sesame oil drizzling at end
  • sesame seeds garnish
  • scallion, chopped garnish

Meat Marinade

  • ½ small apple grated
  • 2 Tbsp white wine
  • 2 cloves garlic minced
  • 5 Tbsp Lee Keum Kee Low Sodium Soy Sauce
  • 4 Tbsp water
  • Tbsp sugar
  • tso black pepper
  • 2 Tbsp sesame oil

Instructions

  • Blend apple, white wine and garlic in a blender. Blend until smooth. Pour into a mixing bowl and add remaining marinade ingredients. Mix well and add sesame oil last. Set aside.
  • Wick moisture from meat with paper towel. Set aside.
  • Into a big mixing bowl, combine meat and marinade. Gently marinate with hand. Set aside for 10min. Chop veggies while waiting.
  • Heat a non-stick skillet on high. Add beef and cook for about 4-5min without oil until partly done.
  • Add broccoli and onion and stir fry 1min. Add oil then 2-3 min or until meat has been browned.
  • Turn off heat. Drizzle with sesame oil and garnish with sesame seed and scallions.
  • Serve with hot rice.
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