Korean Bulgogi

Korean Bulgogi

with Garlic-Ginger Vegetables and Curry Fried Pineapple

Serves 2 Calories 435


8 oz Skirt or Sirloin Steak
.5 oz Fresh Ginger
1 Carrot
1.5 oz. Snow/Sugar Snap Peas
3 oz. Broccoli Florets
2 Green Onions
4 Garlic Cloves
½ t. Sriracha
4 Pineapple Slices
½ t. Curry Powder
½ T. Sesame Seeds
1/2 C. Jasmine Rice
Asian Marinade:
1 t. Rice Wine Vinegar
¾ T. Water
1.5 T. Soy Sauce
½ T. Brown Sugar
½ T. Sesame Oil
Protein Substitutions
Chicken Breast
Prepare as for beef, cooking thoroughly.

Ahi Tuna
Prepare as for beef.

Press until dry and cut into cubes. Marinate as for beef. Add a small amount of oil to a non-stick skillet and heat over medium high heat. Add tofu to pan and brown on each side for about 1-2 minutes for a total of about 15 minutes. Continue recipe.

Cut into bite sized pieces. Marinate. Saute along with the veggies, follow recipe.

Nutritional Information
Nutrition content
Chef's Tips
If time permits marinate meat for 24 hours for even better flavor!
Prepare Your Ingredients
Wash and dry your produce.
Peel and thinly slice the carrot.
Trim both ends of sugar snap peas.
Thinly slice the green onions, and chop the broccoli into bite sized pieces.
Place chopped veggies on a plate in separate piles.
Sprinkle pineapple slices with curry powder.
Grate the ginger to make ½ Tbsp, and mince 4 cloves garlic.
Pat steak dry and thinly slice into ¼” strips.

Marinate the Steak
In a large bowl, combine the marinade, green onions, ⅓ of the minced garlic, and sriracha to taste.
Add steak, coat, and allow to marinate at room temperature for at least 10 minutes.

Cook the Rice
Combine the rice, 1 cup water, a pinch of salt, and 1 tsp. olive oil in a small pot and bring to a boil.
Once boiling, reduce heat to low, cover, and cook 15-18 minutes, until tender and water is absorbed.

Toast the Sesame Seeds and Fry the Pineapple
Heat a large pan over medium-high heat.
When hot, add the sesame seeds to the dry pan, and toast, shaking the pan frequently until seeds are browned and fragrant, about 30 seconds, then set aside.
In the same pan, heat ½ Tbsp olive oil over medium high.
Add the pineapple and cook 1-2 minutes per side (add oil if pan dries) and set aside.

Saute the Vegetables
Reduce heat to medium and allow the pan to cool slightly, then add ½ Tbsp. olive oil.
Add the carrots and 2 Tbsp. water.
Cook until carrots are slightly tender, about 2 minutes.
Increase heat to medium-high, then add the ginger, remaining garlic, sugar snap peas, and broccoli.
Season with salt and pepper and cook tossing frequently; 2-3 minutes (add oil if pan becomes dry), then set veggies aside.

Cook the Beef
In the same pan, heat 1 tsp. olive oil over medium-high heat.
Once hot, add steak and marinade to pan, and cook until just browned; 20-30 seconds per side.
Quickly add vegetables to the steak and toss.
Sprinkle in all but a pinch of the sesame seeds, then remove from heat.

Divide the rice between your dishes.
Place two pineapple slices over the rice, and top with the steak and vegetable mixture.
Drizzle any remaining juices from pan over your meal and top with remaining sesame seeds. Enjoy!