Recipes

Korean Bulgogi Beef Stir Fry

A classic Korean dish with sweet and salty marinated beef, quick and easy to make

Servings: 2-3
Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients

  • Beef:
    • 14 oz (400g) thinly sliced beef, any good quality tender cut suitable for grilling
    • 1 scallion/shallot stem, green and white part separated, both finely sliced
    • 1/2 large onion (brown, yellow or white), peeled and thinly sliced
    • 1/2 medium carrot, peeled, cut vertically then cut into thin slices on the diagonal
    • 1 tbsp cooking oil (I use peanut or vegetable oil)
    • 1/2 tbsp sesame seeds
  • Marinade:
    • 3 tbsp ordinary soy sauce (I use Kikkoman)
    • 1 1/2 tbsp brown sugar
    • 1 tbsp mirin
    • 1/2 tbsp sesame oil
    • 2 tbsp grated onion (brown, white or yellow)
    • 2 cloves garlic, minced
    • 3 tbsp grated red apple (not green - they are too tart) OR nashi pears
    • 1/2 tsp minced ginger
    • Black pepper

Notes

  • You can substitute mirin with dry sherry or sake + 1/2 tsp of sugar. If you cannot have alcohol in your cooking, substitute with 1 tsp apple cider vinegar + 1/2 tsp sugar.
  • Rump, flank, sirloin, t-bone and scotch fillet are excellent cuts for this recipe. Slice the beef against the grain for more tender meat.

Instructions

  1. Blot the beef dry using a paper towel then place into a bowl.

  2. Mix together the Marinade ingredients in a small bowl, then add the beef. Stir gently to coat the beef, cover with cling wrap and set aside to marinate for at least 1 hour, preferably overnight.

  3. Heat the oil in a wok or large fry pan over high heat.

  4. Add the onion and white part of the scallion/shallots. Cook for 1 minute.

  5. Then add the beef, including the Marinade, and carrots. Cook for around 3 to 5 minutes, stirring constantly, until the beef is just cooked.

  6. Remove from heat, then toss through the sesame seeds.

  7. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Sprinkle with extra sesame seeds and the reserved green part of the scallions.