Bulgogi beef with peppers and citrus pots

By Julie Van Rosendaal on April 11, 2016

Stir-fried marinated beef, known as bulgogi in Korean communities, is a favourite take-out order, but it’s easy to make at home, too. Chilled citrus pots finish the meal.

Ingredients

Bulgogi beef and marinade:
1 lb thinly sliced sirloin, tenderloin or round rouladen
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) honey or brown sugar
1 tbsp (15 ml) lime or lemon juice
1 tbsp (15 ml) sesame oil
2–3 garlic cloves, crushed
1 tbsp (15 ml) grated fresh ginger
1 green onion, chopped
2 tsp (10 ml) sesame seeds
1 cup (250 ml) long-grain white or basmati rice
canola or other vegetable oil, for cooking

Peppers:
1–2 red, yellow or orange peppers, seeded and cut into strips
1–2 carrots, peeled and thinly sliced on a slight diagonal
1 green onion, cut into 1/2-inch pieces

Citrus pots:
2 cups (500 ml) whipping cream
2/3 cup (160 ml) sugar
3 tbsp (45 ml) lemon juice
2 tbsp (30 ml) lime juice

Directions

Combine the thinly sliced beef and the marinade ingredients in a bowl or heavy-duty resealable bag; cover (or seal) and let sit for 20 minutes. (You can also make ahead and refrigerate for a couple hours or overnight.)

While the beef is marinating, make the dessert. Bring the cream and sugar to boil over medium-high heat, then cook for 3 minutes, stirring it with a whisk. Turn the heat down or lift the pot from the burner as it tries to boil over.

Remove from heat and stir in the lemon and lime juice and let it sit for 5 minutes or so to cool slightly. Stir again and divide among six 1/2-cup ramekins or small dishes. Chill for an hour or two, until set.

Next the rice. Bring 1 3/4 cups of water to a boil; add the rice, reduce the heat to low, cover and cook for 20 minutes, until tender.
Fluff with a fork.

While the rice is cooking and once the meat has marinated 20 minutes, set a large, heavy skillet over medium-high heat and add a drizzle of oil. Cook the beef in batches, adding it to the pan along with the marinade, and cook, tossing around the pan, until it’s just cooked through. Transfer to a serving dish and pour the remaining sauce from the pan overtop. Add another drizzle of oil to the pan and add the peppers, carrots and green pepper; cook, tossing with tongs, for about 5 minutes, or until tender-crisp and turning golden on the edges. Transfer to the serving plate with the beef and serve with rice, sprinkling with extra sesame seeds if you like. Enjoy the dessert once it is set.

Serves 4.

Per serving (including dessert)

966 calories, 63.4 g fat (36.4 g saturated fat, 23 g monounsaturated fat, 4 g polyunsaturated fat), 260 mg cholesterol, 63.5 g carbohydrate,
27 g protein, 1.8 g fibre.

Originally published in ParentsCanada magazine, April/May 2016.


By Julie Van Rosendaal| April 11, 2016

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