This is a good shared recipe with the Rice chapter. If you have some stock and cooked rice, this dish can be made with very little effort.

Be sure to follow the instructions carefully about removing any liquid that accumulates as you cook the beef and then adding it back at the end mixed with the other sauce ingredients. Also, the longer you can let the beef marinate the better, but I’ve had good flavor even with just thirty minutes.

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Prep Time: 15 minutes plus marinade time
Total Time: 45 minutes plus marinade time

Ingredients

  • ½ pounds sirloin steak

Bulgogi Sauce

  • ½ cup beef stock
  • ¼ cup soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon brown sugar
  • ¼ cup peeled and minced fresh ginger (about a 3-inch piece)
  • 1 tablespoon sriracha chili sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 cup shredded carrots
  • ½ cup thinly sliced red onion
  • 4 ounces (about 3 loosely packed cups) fresh spinach
  • cooked rice for serving
  • ¼ cup sesame seeds (I like a mix of black and white), garnish
  • Kimchi, garnish (optional)

Method

  1. Stick steak in the freezer for 30 minutes, then slice very thinly across the grain of the meat.
  2. In a medium bowl, whisk together the ingredients for the Bulgogi sauce that will be used as a marinade: stock, soy sauce, sesame oil, brown sugar, ginger, and chili sauce.
  3. Add sliced steak to sauce to marinade. Let sit for at least 30 minutes, but overnight would be best.
  4. When ready to cook, remove beef from marinade, keeping as much of the marinade as possible in the bowl (you’ll use it later). Pat beef pieces dry with a few paper towels.
  5. Put a large wok or skillet over high heat. Once hot, add vegetable oil. When oil is shimmering, add beef and fry quickly for about 3 minutes per side. The pieces should be so thin that they cook very quickly.
  6. When beef is cooked (maybe 5 or 6 minutes), pour off any liquid that has accumulated in the pan so the pan is mostly dry. In a small bowl, add your leftover marinade sauce from earlier and enough of the cooked beef drippings to equal 1 cup. Whisk cornstarch into the sauce/drippings bowl.
  7. Add shredded carrots and onions to the wok and stir to combine. Cook with beef for about a minute.
  8. Add the sauce with cornstarch mixture to the wok. Let simmer until sauce begins to thicken, about 30 seconds.
  9. Stir in the spinach, which should wilt almost immediately.
  10. Serve beef and veggies over rice in large bowls. Garnish with sesame seeds and kimchi.
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