Easy Sheet Pan Beef Bulgogi

Is there something higher than a dish that travels from throughout the globe proper to your Midwestern kitchen, bringing a concord of flavors and an convenient clean-up? That’s what this Easy Sheet Pan Beef Bulgogi brings to the table. Bulgogi, a typical Korean barbecue dish, normally includes grilling marinated red meat to perfection. It’s sweet, barely salty, and totally satisfying. While the genuine dish includes some particular cooking methods and equipment, my take simplifies the manner besides sacrificing that rich, savory-sweet taste we’re all right here for. It’s ideal for all and sundry who loves the notion of globetrotting with their style buds however desires a speedy weeknight solution!

INGREDIENTS

•  1 half kilos ribeye steak, thinly sliced
•  1/4 cup soy sauce
•  two tablespoons brown sugar
•  three cloves garlic, minced
•  1 inch piece of ginger, grated
•  two tablespoons sesame oil
•  1 tablespoon rice vinegar
•  half of teaspoon floor black pepper
•  1 medium onion, sliced
•  two inexperienced onions, chopped
•  1 tablespoon sesame seeds
•  Optional: 1/4 teaspoon purple pepper flakes for warmness

INSTRUCTIONS

1. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper for handy clean-up.
2. In a mixing bowl, whisk collectively the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and black pepper. If you are a fan of a little kick, toss in these non-compulsory pink pepper flakes!
3. Add the thinly sliced ribeye to the marinade and make sure every piece is well-coated. Let this take a seat for about 15 minutes to take in the flavors—perfect time to slice up that onion!
4. Spread the marinated pork in a single layer on the organized baking sheet—no overcrowding, please! Scatter the sliced onion over the top.
5. Slide that sheet pan into the oven and let it prepare dinner for about 15-20 minutes, or till the red meat receives that caramelized area we all crave.
6. Garnish with inexperienced onions and sesame seeds for a burst of sparkling taste and a bit of a crunch.

Variations & Tips

– No ribeye? No problem! You can use flank steak or even thinly sliced sirloin. Just make positive your meat is sliced thinly for the exceptional texture.
– To make this dish even extra filling, add some thinly sliced carrots or bell peppers to the pan earlier than cooking. They’ll roast up well with the beef.
– Marinade time can be flexible—for these fantastic loopy days, even a rapid 5-minute soak can work, however if you’ve got received the time, let the red meat sit down for up to an hour to honestly deepen these flavors.
– Leftovers (if there are any!) make an extremely good filling for tacos or topping for salads the subsequent day. Trust me, this pork bulgogi is the present that maintains on giving.

Enjoy.

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