Beef Bulgogi
Recipe: #18428
April 08, 2015
Categories: Steak, Pear, Onions Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, more
"From Justine Scholfield Australian Masterchef finalist and host of Everyday Gourmet, recipe by Adam Liaw Australian Masterchef winner. Have not included marinade time in prep. Posting for You Want What!? A Recipe Posting Game 2014/2015."
Original is 4 servings
Ingredients
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- MARINADE
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Nutritional
- Serving Size: 1 (435.4 g)
- Calories 800.5
- Total Fat - 49.2 g
- Saturated Fat - 11.9 g
- Cholesterol - 157.5 mg
- Sodium - 4297.5 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 1.3 g
- Sugars - 19.2 g
- Protein - 55.7 g
- Calcium - 51.8 mg
- Iron - 2.1 mg
- Vitamin C - 17.3 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
Chill the beef in the freezer for 2 hours and then slice thinly across the grain.
Step 2
Combine all the marinade ingredients in a food processor to a puree.
Step 3
Pour over the beef in a snap lock bag and knead the bag to rub the marinade into the beef and marinade for at least 1 hour or preferably overnight or if you prefer the marinated beef can be frozen at this stage and thawed and used later.
Step 4
Heat the oil on a large hot barbecue hotplate or large frypan and cook the beef until lightly caramelized, do this in batches if you need to and once cooked scatter with the toasted sesame seeds.
Step 5
Serve the bulgogi with rice, a little kimchi and butter lettuce leaves, put a little rice, bulgogi and kimchi into a lettuce leaf, wrap it up and pop it into your mouth.
Tips
No special items needed.
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