Bulgogi Beef

By Hester

Korean Dish

Ingredients

• 1/4 cup sugar
• 1/4 chinese wine
• 1/4 cup sesame oil
• 1/4 cup reduced sodium soy sauce
• 2 Tbsp. green onion (white part only)
• 4 garlic cloves, minced
• 2 tsp. grated ginger root
• 1/2 tsp. pepper
• 1 1/2 lbs beef rib-eye, thinly sliced
• 1 tsp. cornstarch
• 1 Tbsp. olive oil

Details

Servings 4

Preparation

Step 1

Combine first 8 ingredients in a large resealable freezer bag. Add beef and marinade in the refrigerator for 2 hours.

Drain marinade into a small cup. Stir in cornstarch until smooth and set aside.

Heat a wok or large frying pan on medium-high heat. Add olive oil, add beef and stir-fry for 2 minutes until browned. Transfer to a bowl and set aside. Stir reserved marinade and add to wok. Stir for 1 minute until bubbling and thickened. Return beef to wok and stir until coated.