Beef Bulgogi

Quick and easy Korean, yet outstanding good restaurant meal! Take an inexpensive cut, (I used top round steak), 10 minutes of prep and marinate for the day. Dinner time just make rice, heat up the cast iron for a quick fry dinner is served.

Ingredients:

1 Grass fed beef flank or top round steak, pounded to tenderize then sliced in thin strips

1 tbsp sliced fine chopped fresh ginger

5 tbsp soy sauce

1 tsp sesame seeds

2 tsp sesame oil

2 tbsp sugar

1/4 cup chopped green onion

1 tbsp minced garlic

1/2 tsp fresh cracked black pepper

2 bell peppers sliced thin

2 carrots juilienned

Directions:

• In a ziploc combine soy, ginger, green onion, garlic, sugar, sesame seeds and oil and black pepper. Add beef strips and marinate in refrigerator minimum 2 hours, up to 1 day.

• Heat cast iron to hot. Add a bit of oil and stir fry carrots 2-3 minutes. Add peppers and stir fry 1 minute. Remove vegetables from pan.

• With skillet back to heat add beef mixture and marinade. Stir fry quickly, 1 minute, then add vegetables back. Cook another minute but don’t over cook. The thin slices cook very quickly and this is really nice if left a bit rare.

  Serve with rice, garnish with more sesame seeds and slivered green onion, kimchee or Asian hot oil.