Bulgogi Beef Fry

 

Korean style grilled beef is delicious. When the urge hits and you are far from your favorite restaurant, it is time to come up with an alternative.

Beef filet makes a good stir fry. I slice them thinly and marinate them for a short bit. The marinade is a blend of spring onions, garlic, soy sauce, sugar, sesame oil and toasted sesame seeds. A cast iron pan gives the meat a good sear. Steamed rice goes well with the charred meat. All in all, this recipe is a delicious substitute for the original. 

BULGOGI BEEF FRY

Serves 3-4

2  8oz Beef Tenderloins 

4 Spring Onions 

6 Garlic cloves

2 teaspoons light Soy Sauce

2 teaspoon Sugar

2 tablespoons Water

1 teaspoon Sriracha

1 tablespoon Sesame Oil

2 teaspoons toasted Sesame seeds

2 tablespoons Canola Oil

Cilantro Leaves

Slice the tenderloins thinly and place them in a nonreactive bowl. 

Blend spring onions, garlic, soy sauce, sugar water, Sriracha, sesame oil and seeds to a fairly smooth paste. 

Pour paste over beef and mix well. Cover and refrigerate for 1 hour. 

Heat a cast iron pan till screaming hot.

Pour oil into the pan and add the meat. Let meat sit undisturbed for 5 minutes. It will splatter and splutter. 

Stir fry meat till all the liquid has evaporated and the meat starts turning brown. 

Spoon meat onto a plate and garnish with cilantro leaves. 

Serve with hot steamed rice.

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