Bulgogi beef
483cal, 48p, 2c, 31f (per meal)
2 tsp (10mL)
4 tbsp (60mL)
2 tsp (10g)
2 dash (0g)
2 lbs (907g)
3 tbsp (45mL)
4 clove(s) (12g)
1
(Optional: freeze the steak for 45 minutes to 1 hour, until it is starting to firm up but is not fully frozen. This will make it easier to slice thinly.)
2
Slice the steak as thinly as possible and add it to a medium bowl. Add the soy sauce, water, sesame oil, garlic, sriracha, and ground ginger. Toss until the beef is evenly coated.
3
Marinate in the refrigerator for at least 15 minutes or up to overnight.
4
Heat a skillet over medium-high heat. Add the beef and marinade and spread into an even layer. Cook undisturbed for 5-7 minutes, until the marinade begins to thicken and the beef starts to brown.
5
Stir and continue cooking until the beef reaches your preferred level of doneness.