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Week of 5/9/22

Beef Bulgogi and Bell Peppers
with sesame snap peas

Active: 40 Total: 60
Original GF Paleo Vegetarian
Beef Bulgogi and Bell Peppers

Sweet and savory-marinated beef is sauteed with peppers and onions for a flavor-packed and quick-cooking meal. 
Smarts: If you cooked the bulgogi ahead on Tuesday, just quickly reheat it in the skillet tonight before serving. 

Tags
Low Calorie
Proteins
Beef, non-ground
Cuisines
Asian - Korean
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42

Ingredients

Metric
Servings:
4
Beef Bulgogi:
  • Steak, boneless ribeye or sirloin - 1 1/2 lbs , thinly sliced against the grain (sub skirt or flank steak)
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 1 tsp , diced
  • Bragg's / coconut aminos - 1 1/2 Tbsp
  • Honey - 1 Tbsp
  • Hot sauce, any variety - 1 1/2 tsp (plus more for serving)
  • Vinegar, rice - 1 Tbsp
Bulgogi Saute with Onions and Bell Peppers:
  • Onions, medium - 1 , sliced
  • Bell peppers, green - 1 , sliced
  • Kimchi - 1/2 cup , drained and chopped
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Oil, cooking - 1 Tbsp
  • Sesame seeds, any color - 1 Tbsp
Sesame Snap Peas:
  • Ginger, fresh - 1 tsp , diced
  • Snap peas - 10 oz , trimmed (sub snow peas)
  • Oil, cooking - 1 Tbsp
  • Salt - 1/2 tsp
  • Oil, toasted sesame - 1/2 tsp
  • Sesame seeds, any color (opt) - 1 tsp

Prep

  1. Freeze beef - (Skip if meat was prepped ahead ahead Tuesday.) Put beef in the freezer for about 15 minutes so it is very cold but not frozen (this is optional but will make it easier to thinly slice).

  2. Garlic / Ginger (for bulgogi and snap peas) / Onions / Bell peppers / Kimchi - Prep as directed. Combine garlic and ginger for the bulgogi in one container. Store ginger for the snap peas in another container. Combine onions, bell peppers, and kimchi in a third container. (Can be done up to 5 days ahead)

  3. Marinate beef - (Skip if meat was prepped ahead on Tuesday.) Combine garlic, ginger (for bulgogi), aminos, honey, hot sauce, and rice vinegar in a bowl or baking dish. Thinly slice beef against the grain. Combine beef and marinade. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  4. Green onions / Snap peas - Prep as directed.

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Make

  1. Heat a skillet or wok over medium-high heat. Add cooking oil (portion for snap peas). When oil is shimmering, add snap peas and ginger (portion for snap peas). Saute until snap peas turn bright green and are heated through, ~3 minutes.

  2. Remove snap peas from heat and toss with salt, toasted sesame oil, and sesame seeds (portion for snap peas). Set aside, covered to keep warm.

  3. Wipe out the skillet and return it to medium-high heat.

  4. Add cooking oil (portion for bulgogi saute) and then onions, bell peppers, kimchi, and white parts of green onions. Cook everything together until peppers and onions are tender, 3 to 4 minutes. 

  5. Move peppers and onions to the sides of the pan and pour beef and marinade into the center of the pan. Let the marinade bubble for a minute and then saute everything together until beef is cooked through, 3 to 4 minutes. (Note: If the bulgogi was cooked ahead, just add it to the peppers and onions and saute for a minute until the meat is heated through.)

  6. Stir green parts of green onions into beef, peppers, and onions. Sprinkle sesame seeds (portion for bulgogi saute) over top.

  7. Divide meat and peppers between serving plates. Serve with extra hot sauce, if you'd like. Enjoy snap peas on the side. 

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