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Bulgogi Beef with Peppers

Flavourful Korean-inspired stir-fried beef makes for a fast dinner; if you want a head start, mix up the strips of meat and marinade the night before and refrigerate.

- Julie Van Rosendaal

Bulgogi Beef with Peppers

Total Time:

1hrs 5mins

Prep:

20mins

Marinade:

20mins

Cook:

25mins

Skill Level:

Easy

Ingredients

  • 1 lb. thinly sliced sirloin, tenderloin or round rouladen
  • 3 Tbsp. soy sauce
  • 2 Tbsp. honey or brown sugar
  • 1 Tbsp. lime or lemon juice
  • 1 Tbsp. sesame oil
  • 2-3 garlic cloves, crushed
  • 1 Tbsp. grated fresh ginger
  • 1 green onion, chopped
  • sesame seeds, for garnish
  • 1 cup long-grain white or basmati rice
  • cups water
  • canola or other vegetable oil, for cooking
  • 2 red, yellow or orange peppers, seeded and cut into strips
  • 1 - 2 carrots, peeled and thinly sliced on a slight diagonal
  • 1 green onion, cut into 1/2-inch pieces

How to Make It

1.

Combine the thinly sliced beef and the remaining marinade ingredients in a bowl or heavy-duty ziplock bag; cover or seal and let sit for 20 minutes, or refrigerate for a couple hours, or overnight.

2.

Bring 1¾ cups of water to a boil; add the rice, reduce the heat to low, cover and cook for 20 minutes, until tender. Fluff with a fork.

3.

Set a large, heavy skillet over medium-high heat and add a drizzle of oil.

4.

Cook the beef in batches, adding it to the pan along with the marinade, and cook, tossing around the pan, until it’s just cooked through.

5.

Transfer to a serving dish and pour the remaining sauce from the pan overtop.

6.

Add another drizzle of oil to the pan and add the peppers, carrots and green pepper; cook, tossing with tongs, for about 5 minutes, or until tender-crisp and turning golden on the edges.

7.

Transfer to the serving plate with the beef and serve with rice, sprinkling with extra sesame seeds if you like.

Creamy chilled citrus pots could not be simpler, and they are a great dessert with bulgogi beef with peppers.

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