Beef Bulgogi

  • 1 lb NY strip thinly sliced (or any tender prime beef cut)
  • 1 large yellow onion sliced
  • 2 to 4 stalks green onion
  • 1 medium carrot julienned
  • 1/4 red sweet peeper julienned
  • 1/4 orange pepper julienned
  • 1/2 medium carrot, peeled and julienned
  • 1 head broccoli florets
  • 1 cup sliced mushrooms
  • Onion powder
  • Garlic powder
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds
  • 1 Tbsp olive oil
  • 6 Tbsp soy sauce
  • 3 Tbsp brown sugar
  • 2 Tbsp rice wine vinegar
  • 1/2 onion grated
  • 5 cloves minced garlic
  • 1 red apple grated
  • 1/8 tsp ground black pepper
Place meat in marinade inside a ziplock bag, ensuring that all pieces are covered. marinate in the refrigerator for at least 3 hours to overnight.
In a saucepan, add sesame oil and olive oil and heat. add all vegetables and onion and garlic powder. cook until onions are translucent.
Remove meat from bag (keep marinade if you wish to make a reduction from the liquid). Lie marinated steak pieces out and roll around sections of green onion. Secure with a toothpick. Heat a skillet on high heat. place each rolled strip of meat in pan ensuring that each side is seared to brown. Remove from heat. Allow meat to sit for 2 minutes Slice pieces in half and sprinkle with sesame seeds. Serve with veggies and rice.

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