Beef Bulgogi

I promise this blog isn't going to change to everything about food, but today I am posting another amazing recipe. This recipe was adopted from Martha Stewart's Everyday Food: Great Food Fast cookbook. If you don't own this cookbook, I would highly recommend getting it. They sell it at Target. It's has really easy recipes and most are 5 ingredients or less. Plus, they have them broken down into seasons, because who wants to make a hearty chili during the middle of the Summer heat?! (okay, I would totally would).

This Korean inspired recipe is easy and super healthy. You may think that serving it on lettuce wraps might not fill you up, but it does. And it's so yummy. So enjoy this recipe. Make it soon. 

I promise, you won't be disappointed.

Beef Bulgogi

prep time: 35 minutes; serves 2

Ingredients

• 1 1/2 lb boneless rib-eye steak (you can also use flank steak which is cheaper)
• 1/4 cup soy sauce
• 1 tbs sesame oil (if you like spice, you can add a dash of red pepper flakes)
• 2 tbs brown sugar
• 3 garlic cloves minced
• 1 tbs fresh grated ginger
• 1 medium red onions sliced thin into strips
• 1 green bell pepper sliced thin into strips
• 2 tsp olive oil (for cooking the onion and pepper)
• 1 small head iceberg lettuce pulled apart for wraps
• 2 servings of white or brown rice (I use the minute rice)
• 1/2 cup cashews

Directions

Freeze beef for 20 min so it's easy to cut. Slice the beef against the grain diagonally into thin strips.  In a small bowl whisk together soy sauce, sesame oil, brown sugar, garlic and ginger. Toss steak in marinade, and let stand for at least 15 minutes in the fridge. You can also marinate the meet overnight.

Start the water to boil on stove for the rice. While the meat is marinading, heat the olive oil in skillet.  Add onions and peppers; cook until softened.  Transfer to plate. In the same skillet, add the meat (and marinade) and cook through (which takes less than 5 minutes). The sauce should be boiling. Don't forget to cook the rice once your water is boiling. After the meat is cooked through, add the onions and peppers to the skillet. Add the cashews to the mix and turn off the burner.  Serve.

I like to take an iceberg wrap and put a spoonful of  rice, then layer the meat/onion/pepper mix. You can also reserve the sauce that the meat was cooked in to pour a little on the wrap.

 

 And because this recipe was inspired by Martha Stewart, you should check out my "MOVER OVER, MARTHA" Pinterest board. It's full of Martha inspired ideas like the proper way to set a table and homemade mosquito repellent (we all know that both of these things are essential in the South).

Enjoy!