Beef Bulgogi

Ingredients

• 1 ½ lb thin-cut beef bottom round steak, sliced into 1/2-1 inch strips
• ⅓ cup low-sodium soy sauce
• ¼ cup light brown sugar
• 5 tbsp sesame oil, divided
• 2 ½ tsp minced garlic
• 2 tsp ground ginger
• ¾ tsp crushed red pepper flakes (optional)
• 1-2 tbsp cornstarch
• 3 tsp sesame seeds
• minced green onions (optional, for garnish)
• cooked white rice (optional, for serving)

Directions

1. Combine steak strips, soy sauce, brown sugar, 3 tbsp sesame oil, garlic, ginger, and red pepper flakes in a large sealable bag. Mix until steak is evenly coated.
2. Remove excess air, seal, and refrigerate for at least 2 hours.
3. Heat remaining 2 tbsp sesame oil in a large skillet over medium-high heat.
4. Add marinated meat with desired amount of marinade. Cook 2-3 minutes per side until cooked through.
5. Remove meat from pan. Whisk cornstarch with 2-3 tbsp hot marinade in a small bowl.
6. Pour cornstarch slurry into the skillet with the marinade and bring to a boil.
7. Boil 1 minute until thickened; don’t overcook.
8. Pour sauce over meat. Garnish with sesame seeds and green onions. Serve with rice.

Notes

• Tip: Slice steak against the grain for the most tender result.
• Substitution: For gluten-free, swap soy sauce for tamari or coconut aminos.
• Nutrition: Nutritional information does not include optional ingredients.
• Storage: Store in an airtight container in the refrigerator for up to 4 days or freezer for up to 2 months.