Description
This Beef Bulgogi Stir-Fry recipe combines tender, marinated sirloin or rump steak with a flavorful mix of ginger, garlic, soy sauce, mirin, and pineapple, creating a delicious Korean-inspired dish. Stir-fried with onions and garnished with toasted sesame seeds and spring onions, it’s served over fragrant basmati rice for a quick, vibrant, and satisfying meal perfect for any night of the week.
Ingredients
Scale
Marinade
- 4cm (1 ½ in) piece of ginger, peeled
- 4 tbsp soy sauce
- 4 tbsp mirin
- 3 garlic cloves
- 2 tbsp chopped pineapple
- 2 tsp red chilli flakes or Korean chilli powder
- 3 tbsp golden caster sugar
- 3 tsp sesame oil (divided: 1 tsp for marinade, 2 tsp for cooking)
Beef and Vegetables
- 500g sirloin or rump steak, trimmed of fat and thinly sliced
- 1 large onion, cut into half moons
- 1 tbsp toasted sesame seeds
To Serve
- 200g cooked basmati rice
- Chopped spring onions
Instructions
- Prepare the Marinade: Peel and finely chop the ginger. Place the ginger, soy sauce, mirin, garlic cloves, chopped pineapple, red chilli flakes, golden caster sugar, and 1 tsp of sesame oil into a food processor. Blend everything until you get a fine, smooth marinade.
- Marinate the Beef: Pour the prepared marinade into a bowl, add the thinly sliced sirloin or rump steak, and mix thoroughly to coat all the meat pieces. Allow the beef to sit and marinate while you prepare the onions, letting the flavors deeply infuse.
- Cook the Onions: Heat the remaining 2 tsp of sesame oil in a large wok or frying pan until it’s very hot. Add the sliced onions and stir-fry them for a few minutes until they soften and start to caramelize slightly, bringing out their natural sweetness.
- Stir-Fry the Beef: Add the marinated beef along with the marinade liquid into the hot pan with the onions. Stir continuously over high heat, ensuring the beef cooks evenly and absorbs the flavors. This should take about 5 minutes until the beef is cooked through but still tender.
- Finish and Serve: Once cooked, sprinkle the stir-fry with toasted sesame seeds for a nutty crunch. Serve the beef bulgogi hot over cooked basmati rice and garnish with freshly chopped spring onions for a fresh, vibrant finish.
Notes
- For extra heat, increase the amount of chilli flakes or use fresh sliced chillies.
- Using sirloin offers tender meat, but rump steak is a great flavorful option if you prefer a leaner cut.
- Make sure to slice the beef thinly against the grain for maximum tenderness.
- If you don’t have mirin, you can substitute with a mixture of rice wine and a pinch of sugar.
- Leftover bulgogi can be refrigerated for up to 2 days and tastes great reheated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Keywords: Beef Bulgogi, Korean Beef Stir-Fry, Korean BBQ, Marinated Beef, Quick Stir-Fry, Asian Cuisine
