Beef Bulgogi

Following last week's Asian inspiration, I thought I'd share another favorite oriental dish!  Beef Bulgogi is a Korean dish packed with flavor, easy to prepare, and perfect for feeding a crowd.  If you're not cooking for an army, save the remainder for leftovers...or even for vegetable soup!


1 1/2 pounds flank steak, trimmed of excess fat

1/4 cup low sodium soy sauce

1 tablespoon hot chili sesame oil (or add a dash of red pepper flakes to sesame oil)

2 tablespoons brown sugar

6 cloves garlic, minced

1 tablespoon fresh ginger, finely grated and peeled

2 medium red onions, halved and sliced

1 green bell pepper, seeds and ribs removed, sliced into 1/2-inch strips

2 tablespoons sesame oil

Slice the meat diagonally (across the grain) into 1/4-inch thick strips.  

In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger.  Place the steak, onions, and peppers in the marinade.  Toss and let stand 15 minutes.

Heat the sesame oil in a large nonstick skillet over medium-high heat.  Add the vegetables and meat and cook until vegetables are softened and the meat is browned, about 7 minutes.

Serve either wrapped in lettuce leaves or over a bed of white rice.  Or, my favorite, with Mama's Ichi-Bon Fried Rice!

Serves 4.

Recipe adapted from Everyday Food: Great Food Fast by Martha Stewart.