Martha does it again!

Another keeper from the Everyday Food collection, this time a popular Korean dish. I love their easy, few-ingredient recipes that still taste really good. My whole house was smelling of stir-fried beef after I made this, and it was GREAT.


Beef Bulgogi from Great Food Fast, Everyday Food
Serves 4

Ingredients:
1 1/2 lb. rib-eye steak, trimmed of excess fat
1/4 cup soy sauce
1 tbsp hot chile sesame oil (or add a dash of red pepper flakes to toasted sesame oil)
2 tbsp dark brown sugar
6 garlic cloves, minced
1 tbsp grated peeled fresh ginger
2 medium red onions, halved and cut lengthwise into 1-inch wedges
1 green bell pepper, seeds and ribs removed, sliced into 1/2-inch strips
4 tsp vegetable oil

1. Freeze the beef for 20 minutes; transfer to a clean surface and slice diagonally (across the grain) into 1/8-inch thick strips. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger. Place the onions and peppers in a small bowl and toss with half the marinade. Toss the steak in the remaining marinade and let stand for 15 minutes.

2. Heat 2 tsp of the vegetable oil in a large nonstick skillet over medium-heat heat. Add the onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe the skillet clean with a paper towel.

3. Heat the remaining 2 tsp oil over high heat. Cook half the meat, turning often, until browned, about 3 minutes. Transfer to a plate. Cook the remaining meat. Return the first batch to the pan and any accumulated juices. Add the onion mixture. Cook, tossing, until heated through, about 1 minute. Serve over white rice.