Beef Bulgogi

I get so many recipes from other blogs and websites that once in a while, I like to go through my books to find something I have missed. This is one of those recipes that I think I saw a while ago and just tucked it away for another time. Raulito and I went to the farmers market all excited to get some grass fed beef and guess what? The meat man wasn't there!!! It was kind of annoying but since I had already worked this dish into my week's meals so I decided to get some beef at TJ's. Ok, let's talk about the bulgogi. It's really, freakin' delicious. The recipe calls for the meat to be served in lettuce cups, but lettuce cups aren't exactly practical for my work lunches. Thank goodness I had some rice (which is actually another suggestion in the book). The rice was a nice bed for the meat and sauces and it was a lovely combo of spicy, salty, and sweet. I am not a fan of bell peppers so I left them off. I garnished with some chopped cilantro. If you like bell peppers, go ahead and throw them in!


Beef Bulgogi
(Adapted from Everyday Food: Great Food Fast)

3/4 pound rib-eye steak, trimmed of excess fat
2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons toasted sesame oil
Dash of red pepper flakes
1 tablespoon dark brown sugar
4 garlic cloves, minced
1 1/2 teaspoons finely grated fresh ginger
1 red onion, halved and cut into 1-inch wedges
2 teaspoons vegetable oil
Cooked rice for serving

Freeze the beef for 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) into 1/8-inch thick strips. In a small bowl, whisk together the soy sauce, sesame oil, red pepper flakes, brown sugar, garlic, and ginger. Place the onions in a small bowl; toss with half the soy marinade. Toss the steak in the remaining marinade; let stand for 15 minutes.

Heat 1 teaspoon of the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook until softened; about 5 minutes. Transfer to a plate. Wipe the skillet clean with a paper towel.

Heat the remaining teaspoon of vegetable oil over high heat. Cook half the meat, turning often until browned, about 2 minutes. Transfer to the plate with the onions. Add the remaining meat and cook until browned. Add the onions and first batch of meat and any accumulated juices to the pan. Cook, tossing until heated through, about 1 minute. Serve over cooked rice.