Best Beef Bulgogi And Vegetable Stir Fry Recipes

BEEF VEGETABLE STIR-FRY

Beef Vegetable Stir-Fry image

This Beef Vegetable Stir-Fry is a quick and easy dish to make anytime. Made with tender beef, crunchy vegetables, and a perfectly flavored sauce--it makes for an ideal weeknight dish.

Provided by Bill

Categories Beef

Time 40m

Number Of Ingredients 19

Ingredients

12 ounces flank steak ((sliced ⅛-inch thick into 2- to 3-inch pieces))
1 teaspoon water
¼ teaspoon baking soda
1 teaspoon cornstarch
2 teaspoons vegetable oil
4 cups bok choy ((250g, cut into 1x3-inch pieces, washed and drained))
¾ cup Bunashimeji or Beech mushrooms, washed and drained ((50g))
¾ cup sugar snap peas or snow peas ((65g, washed and drained))
½ cup warm water or beef stock
¼ teaspoon sesame oil
2 teaspoons light soy sauce
1 teaspoon dark soy sauce ((or mushroom flavored dark soy sauce if you have it))
1 tablespoon oyster sauce
¼ teaspoon sugar
3 tablespoons canola oil ((divided))
½ teaspoon minced ginger
2 cloves garlic ((finely minced))
1 tablespoon Shaoxing wine
2 teaspoons cornstarch ((mixed with 1 tablespoon water))

Steps:

Mix together the marinade ingredients with the beef until well-coated, and set aside for 30 minutes or overnight. Next, prepare your veggies and set aside.
In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and transfer the beef back to the marinade bowl.
Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
Next, add the snap peas and the bok choy, and stir fry on the highest heat for another 20 seconds until the bok choy begins to wilt. Stir in the beef and your prepared sauce mixture. Gather everything in the center of the wok.
When everything comes back up to a simmer, and the sides of the wok begin to super-heat, Stir fry everything in a circular motion so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavor!
Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to evenly coat the beef and vegetables in the sauce. There should not be any standing sauce - everything should be clinging to the beef and vegetable stir fry. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry.
Turn off the heat and transfer your beef vegetable stir-fry to a serving plate; you can also dish it out individually on a bed of rice for a great one-plate meal. Enjoy immediately. Though you probably don't need us to tell you that.

Nutrition Facts : Calories 377 kcal, Carbohydrate 12 g, Protein 29 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 797 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

BULGOGI (KOREAN BEEF)

Bulgogi (Korean Beef) image

Make and share this Bulgogi (Korean Beef) recipe from Food.com.

Provided by SweetsLady

Categories Meat

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 lbs beef, thinly sliced (chuck roast or blade)
1/2 cup low sodium soy sauce
1 garlic clove, minced
1 teaspoon black pepper
3 tablespoons sugar
3 tablespoons brown sugar
1 small onion, chopped
assorted fresh vegetable, carrots, green onions, mushrooms, snow peas, etc

Steps:

In large bowl, mix all ingredients except beef and vegetables.
Set aside.
Add beef to sauce and mix well until meat is saturated w/sauce.
Slice veggies into small pieces and mix with beef. (Add mushrooms only at cooking time.).
Let marinate for 30 minutes at the least.
Cook as a stir-fry on the stove until desired doneness.
Enjoy!

Nutrition Facts : Calories 1088.2, Fat 107.3, SaturatedFat 44.6, Cholesterol 149.8, Sodium 750.2, Carbohydrate 16.4, Fiber 0.5, Sugar 13.8, Protein 13.7

BEEF BULGOGI AND VEGETABLE STIR-FRY

Beef Bulgogi and Vegetable Stir-Fry image

So easy and healthy to make.

Provided by Lynn Clay

Categories Beef

Time 20m

Number Of Ingredients 13

Ingredients

2 inch of ginger
4 clove garlic
3 Tbsp pineapple, crushed
5 Tbsp soy sauce
5 Tbsp rice wine
3 tsp gojuchang sauce
3 Tbsp caster sugar
3 tsp sesame oil
1 large onion, cut in half and sliced thin
18 oz sirloin steak, sliced thinly
1 1/2 Tbsp sesame seeds, toasted
2 green onions, sliced diagonally and thinly
1 c broccoli florets

Steps:

1. Blend the first 7 ingredients plus 1 tsp of sesame oil in a food processor and blend until mixed well.
2. Add the meat to the marinade and let it rest.
3. Heat the rest of the sesame oil in a medium high wok or pan. Add the onion and broccoli and fry for 8 minutes.
4. Add the beef and the marinade and cook for about 5 minutes, until beef is done.
5. Sprinkle with sesame seeds and serve over rice with green onions.