Korean beef bulgogi is quickly becoming a favourite dish in our house. Easy to prepare and served over rice, it is a great meal for a weeknight supper. We use thinly sliced Lazy SV tenderloin because it is just too yummy and too tender! Thinly sliced Lazy SV sirloin steak also works. Always slice the cut while still slightly frozen and against the grain. The thinner the better. Play with the recipe to suit your family’s tastes. We usually leave out the onions and the red pepper flakes but it still turns out great!
INGREDIENTS
2-3 lbs Lazy SV beef tenderloin, thinly sliced
2 green onions, chopped
1 teaspoon toasted sesame seeds
INGREDIENTS – MARINADE
¼ cup reduced sodium soy sauce
1 tablespoon rice vinegar (you can sub white or apple cider vinegar if you don’t have)
3 tablespoons brown sugar
2 tablespoons sesame oil
2 cloves garlic, minced
1 tablespoon freshly grated ginger or 2 teaspoons of ginger powder
½ cup Asian pear or tart apple, grated
1/8 teaspoon red pepper flakes
METHOD
In a medium bowl, combine all the marinade ingredients. Add the thinly sliced tenderloin, stir to completely coat the beef. Marinate for at least 2-3 hours or overnight. Stir occasionally.
Place a large cast iron pan on the stove, add a tablespoon of oil and preheat over medium-high heat. Once the pan is hot, add the beef slices. If you have time, cook a single layer at a time to ensure they get a little char on each piece. If you’re in a rush, you can cook all the slices at once, just ensure they are cooked through.
Serve over hot white rice, garnish with toasted sesame seeds and green onions. Grate fresh carrots and cucumber for added crunch. ENJOY!
