We’re Bul-gaga for Bulgogi

This has become one of our favorite ways to cook sandwich steak.  The smell of the cooking meat — whether you use a frying pan or the grill (we’ve done both) is out of this world, one of those smells you think you can only get at a restaurant but no! here it is in your own home.  And here’s your dinner!

The recipe is from  The Grassfed Gourmet by Shannon Hayes.

Bulgogi

1/4 c soy sauce
2 T sesame oil (or use 1 T hot pepper sesame oil and 1 T sesame oil)
2 T sugar (I use honey)
1T salt ( I use 1t because soy sauce is so salty)
1 bunch green onions cut into 1′ pieces
6 cloves chopped garlic
2T mirin (sweet Japanese cooking wine) or sherry
2T Korean red pepper flakes (If using crushed red pepper use half as much)
1 lb philly steak, sliced into bite size pcs
1T peanut or veg oil

Mix soy sauce, sesame oil, sugar, salt , onions, garlic, wine and red pepper flakes. Add beef; marinate for at least 30 min or overnight in fridge. Bring to room temp. Stir-fry meat over med-hi in the peanut oil until the meat is nicely browned but be careful not to overcook. Depending on the size and shape of your pan, you may have to cook meat in batches. The meat should not need to cook for more than 1 minute.

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