I would like to begin by stating the obvious. This is my 'basic white girl' spin on a Korean comfort food classic. This is not the traditional version of Bulgogi Beef. This is my cleaned up, healthier version that I can feel great about eating on a weeknight. Thank you to my Korean Mama friends for sharing the flavors of your country- I hope I haven't messed with the recipe too much!
Bulgogi Beef is one of my favorite dishes, its sticky and sweet and you can never eat enough. For my family it works perfectly for weeknights! You mix up the marinade in the morning and just let that beef marinate all day long. Come dinnertime it's just a few minutes of grilling while the rice cooks. I usually serve this with tray baked Broccoli - everyones happy!
2-3 lbs beef tenderloin, rib eye, top sirloin or sirloin steak- very thinly sliced. (you can usually purchase this already sliced)
1 cup Maple Syrup
1 cup Liquid Aminos or Soy Sauce
3 Tbsp Sparkling Wine or Hard Seltzer (I can usually find one of those in my fridge ...)
2 Tbsp Sesame Oil
3 Green Onions, thinly sliced
4 Garlic cloves, roughly chopped
1/2 tsp course Black Pepper
Sesame Seeds for garnish
2 sliced Green Onions for garnish
*serve this with a little spoon of Gochugaru for a spicy kick *
Mix the maple syrup, soy sauce, seltzer, sesame oil, green onions, garlic and pepper together in a large shallow bowl.
Add in the thinly sliced beef and mix well.
Cover and refrigerate for up to 5 hours.
Preheat your grill to hot. Line it with a double layer of tinfoil, to stop the small pieces of meat from falling through. Alternatively you can also cook this on the stovetop in a heavy skillet - heat that to hot too.
Grill the beef on both sides until medium well, 3-5 mins, flipping halfway through cooking. Be careful to not overcrowd the grill or skillet, so you may need to work in batches. As each batch finishes cooking transfer it to your serving dish.
Finally add the remaining marinate into the skillet and simmer it down for 2-3 mins. Then pour all that yummy sauce over the meat and garnish with more green onions and sesame seeds.
I like to serve this with steamed Jasmin Rice and oven roasted Broccoli. Let me know how YOU serve it!