Rib Eye Bulgogi Recipe
Soy marinated thin-sliced rib-eye, sautéed vegetables, steamed rice.
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Ingredients
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Marinade
Beef and Vegetables
Rice
Method
Marinade Preparation
- 1
Create the Marinade
In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, chopped green onions, and black pepper. Whisk until the sugar is dissolved completely.
- 2
Marinate the Beef
Add the thinly sliced rib-eye steak to the marinade. Ensure all pieces are well coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours for maximum flavor.
Cooking the Beef and Vegetables
- 3
Sauté the Vegetables
In a large skillet or wok, heat a tablespoon of sesame oil over medium-high heat. Add the sliced bell pepper, onion, carrot, and mushrooms. Stir-fry for about 5-7 minutes until vegetables are tender but still crisp. Remove from pan and set aside.
- 4
Cook the Beef
In the same skillet, add the marinated rib-eye along with the marinade. Cook over high heat for about 5-8 minutes, stirring frequently, until the beef is browned and cooked through.
- 5
Combine Ingredients
Add the sautéed vegetables back into the skillet with the beef. Stir to combine and cook for an additional 2-3 minutes to heat through.
Cooking the Rice
- 6
Prepare the Rice
Rinse the long-grain rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and water is absorbed.
- 7
Fluff the Rice
Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Serving
- 8
Plate the Dish
Serve the rib-eye bulgogi over a bed of steamed rice. Garnish with additional chopped green onions if desired.
