Ingredients
Scale
- 1 lb. sirloin steak, 1/4 inch, sliced
- 1 cucumber, seeded, sliced, peeled if non organic
- 2 carrots, peeled, cut into matchsticks
- 1 white onion, sliced into half moons
- 1 pear, peeled, grated
- 3 cloves of garlic, minced
- 4 eggs
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sriracha sauce
- 1 tablespoon of creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1/2 tablespoon black pepper
- 1 teaspoon of Chili sauce
- 1/4 teaspoon crushed red pepper flakes
- hot rice
- sesame seeds to garnish
- extra virgin olive oil
Instructions
- Mix seasoning blend together and set aside, reserve 2 teaspoons of seasoning blend.
- Slightly freeze steak so it’s easier to slice. Slice frozen steak as thin as possible, rinse, drain, place in a large bowl, add about 1 tablespoon of olive oil to coat meat.
- Add Chili sauce, sriracha, brown sugar, rice wine vinegar, soy sauce, and sesame oil to remaining seasoning blend and mix well, add to bowl with steak.
- Add sliced white onion and garlic to bowl with steak. Grate the pear on top of the steak, mix well and allow to marinate 30 minutes if you have time.
- Add about 2 tablespoons of olive oil to a skillet over medium high heat. Add meat/veggie mixture and saute for about 6-8 minutes are until desired level of doneness is achieved, remove from pan and set aside.
- Add another tablespoon of olive oil to pan, add veggies, season with 1 teaspoon of seasoning blend and saute for about 5 minutes, remove from pan and set aside.
- Add the last tablespoon of olive oil to pan, place the four eggs in greased molds if available, season with remaining season blend and cook until fried around 4 minutes.
- Serve Bulgogi over hot rice, sprinkled with sesame seeds.
Nutrition
- Serving Size: 4