Easy Beef Bulgogi
Sweet and savory sticky Korean Bulgogi Beef is so easy to prepare and makes for a flavorful, unique meal for a lovely evening in.
Servings: 3 to 4 servings
Calories: 632kcal
Ingredients
- 1 ½ to 2 lbs boneless ribeye steak or NY strip steak sliced
- ⅓ 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
For Serving:
- Cooked white rice***
- 1 bunch green onion chopped
- Sesame seeds
Instructions
- Cut the steak into thin strips and place them in a large zip lock bag.
- Stir together the liquid aminos (or soy sauce), pure maple syrup, sesame oil, garlic, ginger, gochujang and black pepper in a small bowl or measuring cup until well-combined.
- Pour this marinade into the zip lock bag with the beef. Seal the bag and move everything around until the beef is well-coated in the marinade. Refrigerate for two hours, or up to 24 hours.
- When you’re ready to cook the beef, heat a large skillet over medium-high heat and add the avocado oil. Once the skillet is sizzling hot, carefully place half of the strips of beef on the hot surface in a single layer, giving each piece plenty of space to cook.
- Sear for 2 to 3 minutes, or until golden brown and crispy, then flip the steak strips using tongs and sear another 2 to 3 minutes. Transfer the steak to a plate and repeat for the remaining steak.
- Once all of the steak is seared, transfer the other half back to the skillet and add the remaining marinade leftover in the zip lock. Bring to a full boil and cook for 3 to 5 minutes, until everything is heated through.
- Serve bulgogi beef over steamed white rice or brown rice and spoon the sauce over everything. For a low-carb version, use butter lettuce to make lettuce wraps or serve with cauliflower rice. Serve with sesame seeds and fresh chopped green onions.
Notes
*Use coconut aminos for a soy-free version that is paleo-friendly. If using coconut aminos, omit the pure maple syrup as coconut aminos will be sweet enough as is.
**Gochujang is Korean red pepper paste. It has a small kick to it but isn’t overly spicy. Omit it to make the recipe very mild.
***Serve with cauliflower rice for a low-carb version or turn it into lettuce wraps with butter lettuce.
Store any leftover bulgogi beef in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts are calculated based on 1.5 lbs of NY Strip Steak for 3 servings.
Nutrition
Serving: 1Serving (of 3) | Calories: 632kcal | Carbohydrates: 18g | Protein: 48g | Fat: 42g | Sugar: 4g