Easy Beef Bulgogi
This Easy Beef Bulgogi is a flavor-packed dish that will wow your taste buds! Perfect for a quick weeknight dinner or a special occasion.
Servings: 4 servings
Ingredients
- 1 to 2 lbs boneless ribeye steak or NY strip steak sliced
- ½ cup coconut aminos, liquid aminos, or soy sauce
- 2 tbsp pure maple syrup
- 1 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 4 cloves garlic minced
- 1 tbsp fresh ginger peeled and grated
- 1 tbsp gochujang
- ½ tsp black pepper
- 2 tbsp avocado oil
- Cooked white rice for serving
- 1 bunch green onion chopped for garnish
- Sesame seeds for garnish
Instructions
- In a large mixing bowl, combine the coconut aminos (or soy sauce), pure maple syrup, rice vinegar, toasted sesame oil, minced garlic, grated ginger, gochujang, and black pepper. Whisk together until well combined.
- Add the sliced ribeye or NY strip steak to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
- Heat the avocado oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Stir-fry for about 3-5 minutes, or until the beef is cooked through and caramelized on the edges.
- Remove the beef from the heat and serve it over a bed of warm cooked white rice. Garnish with chopped green onions and a sprinkle of sesame seeds for that perfect finishing touch.
Equipment
- Large Mixing Bowl
- Cutting Board
- Sharp Knife
- Skillet or Wok
- Measuring cups and spoons
- Spatula or tongs
- Rice cooker or pot
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze marinated beef for up to 3 months.
- Use flank steak or sirloin for a budget-friendly option.