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 minutesmins
Cook Time10 minutesmins
Course: Dinner, Main Course, meat
Cuisine: Asian, Fusion
Servings: 3people
Calories:
Author: Seasoned by Jin
Ingredients
16ozBulgogi Meat
⅓purple onion, medium sizesliced
4ozbroccolicut into small pieces
1Tbspneutral oil for stir frying
1tspsesame oil drizzling at end
sesame seedsgarnish
scallion, choppedgarnish
Meat Marinade
½small applegrated
2Tbspwhite wine
2clovesgarlicminced
5TbspLee Keum Kee Low Sodium Soy Sauce
4Tbspwater
1½Tbspsugar
⅛tsoblack pepper
2Tbspsesame 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.