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Korean Beef Bulgogi

Korean Beef Bulgogi

2 hours 45 minutes15 minutes

Ingredients:

  • 1 1/2 pounds boneless rib eye steak
  • 1/2 small pear, peeled and coarsely grated
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 2 tablespoons vegetable oil, divided
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds

Directions:

  1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
  2. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
  3. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
  4. Serve immediately, garnished with green onions and sesame seeds, if desired.

Notes:

*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.

damndelicious

One Pot Beef Stroganoff

One Pot Beef Stroganoff

15 minutes25 minutes

Ingredients:

  • 2 tablespoons unsalted butter
  • 12 ounces cremini mushrooms, thickly sliced
  • 1/2 medium sweet onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound lean ground beef
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • 3 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 4 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 8 ounces egg noodles, uncooked
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Melt butter in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
  2. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.  Stir in garlic and thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the skillet.
  5. Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
  6. Stir in sour cream until heated through, about 1-2 minutes.
  7. Serve immediately, garnished with parsley, if desired.