Korean Beef Bulgogi

Ingredients

• •1 lb (450g) beef sirloin, thinly sliced
• •1/4 cup soy sauce
• •2 tbsp brown sugar
• •1 tbsp sesame oil
• •2 cloves garlic, minced
• •1/2 tsp ginger, grated
• •1 tbsp rice vinegar
• •1 tbsp gochujang (Korean chili paste)
• •1 medium onion, sliced
• •1 cup bell peppers, sliced (any color)
• •2 green onions, chopped
• •2 tbsp vegetable oil (for cooking)
• •4 cups cooked rice (for serving)

Instructions

1. 1

   In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang. Mix well to create the marinade.

2. 2

   Add the thinly sliced beef to the marinade, ensuring all pieces are coated. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).

3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

4. 4

   Add the marinated beef to the skillet in a single layer. Stir-fry for about 3-4 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set aside.

5. 5

   In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and bell peppers. Stir-fry for about 2-3 minutes until the vegetables are tender but still crisp.

6. 6

   Return the cooked beef to the skillet with the vegetables. Stir everything together and cook for an additional minute to heat through. Garnish with chopped green onions before serving.

7. 7

   Serve the beef bulgogi over cooked rice.