Korean Beef Bulgogi

Combine all the beef ingredients in a mixing bowl and mix with your hands to distribute all the seasonings. Let the meat marinate on the counter for about 30 minutes. Set the meat next to the stove, along with a second empty bowl.

While the meat is marinating, prepare the peppers and onions, slicing them into long strips about 1/2″ wide. Heat a large stainless skillet over medium high heat, add 2 teaspoons of oil and let it warm for a few seconds, when it is shimmering add all of the vegetables.

Sprinkle with salt, toss with tongs or a spatula and cover with a lid for 2 minutes. Uncover and toss or stir, continue cooking until the vegetables are hot, but still very crisp, just 1-2 more minutes. Transfer the vegetables to a serving bowl or platter and tent lightly with foil.

Place the skillet back over medium high heat and add 2 more teaspoons of oil. When the oil is shimmering, add about a quarter of the marinated beef to the skillet. Spread it across the skillet and allow it to cook without touching for about 30 seconds.

Stir with a spatula or toss with tongs to flip it and continue cooking, stirring occasionally for about 30-60 seconds longer. The meat should be browned and still slightly pink. (It’s going to continue cooking for a few more moments as it rests off the stove.) Scrape the meat and any juices into the clean empty bowl, place the skillet back over the hot stove and add 2 teaspoons of oil. Repeat with the rest of the meat.

When all the meat has finished cooking, you can stir everything together in the skillet again to serve (make sure the stove is OFF and that nothing will be cooking at this point) or layer the meat over the vegetables on a serving platter. Serve the bulgogi, peppers, and onions over rice if desired. Enjoy!