Tonight's dinner mission, try a recipe my friend from high school gave me awhile back. I love Asian cuisines so much, so when my friend, Nicole, posted that she was making bulgogi (and seemed to rave about how wonderful it tasted) I had to inquire about the recipe. It's something I'd never heard of and I was completely intrigued. With our new goal to eliminate eating out, the only way I'm going to be trying something like this is if I make it myself. So today was the day and it turned out great.
Here's what you'll need.
Bulgogi Recipe
1 lb thin sliced steak (i.e. flat iron, sirloin)
3 Tbsp Garlic, minced
3 Tbsp Soy sauce
2 Tbsp Sugar
1 Tbsp Honey
2 Tbsp Mango Juice
1 Tbsp White Wine
1 Tbsp Sesame Oil
3 Green onions, finely chopped
1 tsp black pepper
Here's what you'll need.
Bulgogi Recipe
1 lb thin sliced steak (i.e. flat iron, sirloin)
3 Tbsp Garlic, minced
3 Tbsp Soy sauce
2 Tbsp Sugar
1 Tbsp Honey
2 Tbsp Mango Juice
1 Tbsp White Wine
1 Tbsp Sesame Oil
3 Green onions, finely chopped
1 tsp black pepper
Finely chop green onions. Mince Garlic. Slice steak very thin like stir fry meat.
Combine all ingredients in bowl, reserving some green onions to garnish dish. Marinade beef for 2 to 3 hours. The longer you marinade the beef, the more vivid the flavor.
Add meat mixture and marinade to heated wok. Cook mixture, stirring occasionally as the mixture begins to boil.
Continue to cook as the liquid begins to thicken. Continue to stir to make sure nothing is sticking to the wok.
Once all the liquid has reduced and thickened, continue to cook the beef. The mixture will begin to caramelize as it cooks. You want to cook the beef until is starting to "char".
Once your beef has caramelized and started to blacken slightly, remove from heat. Serve over a bed of rice.
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