A family favourite in our house is Korean Beef Bulgogi.
Disclosure – This post is written in partnership with Canadian Beef. All thoughts and opinions expressed on this blog are honest and my own.
Parents, perhaps some of you are trying to figure out what to cook for the family and are always on the look out for recipes to add to your repertoire.
If you are looking for some tasty new recipes for your family to try, international dinner nights are a great way of taste testing new food. Get your kids to pick a country, go online and search some interesting recipes with them, and as a family, select something they’d like to try!
Since we’re speaking of international cuisine, check out the beef recipes over here. While you’re checking those out, check out #MyCanadianBeef to see what Canadian beef means to our family.
How to Make Beef Bulgogi
- 1 lb beef sirloin (or any other prime cut), sliced thinly
- 1 medium onion, sliced
- ½ c mushroom, sliced
- 2 medium carrots, julienned
- 3 cloves of garlic, sliced
- 4 Tbs soy sauce
- 2 Tbsp sesame oil
- 2 tsp fresh ginger, grated
- 1 Tbsp honey
- ½ tsp black pepper, freshly cracked
- 1 tsp oil
- 4-5 green onions, sliced thinly
- 2 Tbsp sesame seeds
- In a large mixing bowl, whisk together soy sauce, sesame oil, garlic, black pepper, honey, and ginger.
- Stir in onion, carrots, mushroom and beef. Mix so that marinade is distributed evenly and coating meat well.
- Cover with plastic wrap (or lid if your bowl has a lid) and refrigerate for at least 30 minutes. For best results, refrigerate overnight.
- Drain marinade and in a wok, cook/stir-fry beef and vegetable mixture on high heat until beef is cooked and tender.
- Garnish with sesame seeds and sliced green onions. Serve on top of steamed rice.
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Let us know in the comments if you try making this Korean Beef Bulgogi recipe!
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