Korean Beef Bulgogi for 2

By lorik

Ingredients

• PREPARE:
• 4 oz. dry rice vermicelli
• 2 Tbsp. thinly sliced scallions
• 1 Tbsp. each toasted sesame oil and toasted sesame seeds
• SIMMER:
• 1/4 cup each packed brown sugar and rice vinegar
• 2 Tbsp. each low-sodium soy sauce and minced fresh ginger
• 1 Tbsp. minced fresh garlic
• 2 tsp. each toasted sesame oil and chili garlic sauce
• 1 Tbsp. water
• 1 tsp. cornstarch
• SEASON:
• 12 oz. rib-eye steak, cut into 1/4-inch-thick strips
• Salt and black pepper
• Sliced scallions
• Toasted sesame seeds
• SPICY PICKLED VEGETABLES:
• 2 Tbsp. rice vinegar
• 1 Tbsp. fresh lime juice
• 1 tsp. each sugar and chili garlic sauce
• 1/2 tsp. kosher salt
• 1/3 cup each matchstick-cut carrot and daikon radish
• 1/3 cup seeded, sliced cucumber

Details

Servings 2
Cooking time 25mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Prepare vermicelli according to package directions. Toss vermicelli with 2 Tbsp. scallions, 1 Tbsp. sesame oil, and 1 Tbsp. sesame seeds.

Preheat grill to high. Brush grill grate with oil.

Simmer brown sugar, vinegar, soy sauce, ginger, garlic, 2 tsp. sesame oil, and chili garlic sauce for the sauce in a small saucepan over high heat. Combine water and cornstarch, then whisk into sauce. Return sauce to a boil and simmer 1 minute; remove from heat.

Season rib-eye strips with salt and pepper; grill 2 minutes per side, then toss in 2 Tbsp. sauce. Arrange strips on two plates and garnish with scallions and sesame seeds. Serve beef with vermicelli, Spicy Pickled Vegetables, and remaining sauce on the side.

For Vegetables:
Whisk together vinegar, lime juice, sugar, chili garlic sauce, and salt until sugar and salt dissolve. Combine carrot, daikon, and cucumber in a bowl. Pour marinade over vegetables and refrigerate 1 hour. Drain vegetables in a colander before serving.

Nutrition Information
Per serving: 719 cal; 29g total fat (8g sat); 75mg chol; 1516mg sodium; 74g carb; 1g fiber; 37g protein