Sheet Pan Beef Bulgogi
Thin slices of beef are marinated in a savory umami sauce and quickly roasted until tender and juicy alongside onion and snap peas in this Sheet Pan Beef Bulgogi recipe. Serve over rice for a quick and easy dinner with little clean up!
Servings: 6
Ingredients
- 1/4 cup dark soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced ginger
- 2 cloves minced garlic
- 1 tablespoon chili garlic sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons sesame seeds
- 1 & 1/2 pounds beef sirloin , sliced very thin across the grain
- 1 medium sweet onion , sliced
- 8 ounces snap peas
- 2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 scallions , diced
- cook white rice , for serving
Instructions
- In a large bowl, whisk together the soy sauce, brown sugar, Worcestershire sauce, ginger, garlic, chili garlic sauce, sesame oil, and sesame seeds. Add the steak and toss to coat well. Cover and chill in the fridge for at least 20 minutes (1 hour is better, overnight is ideal.)
- Let beef come to room temperature for about 30 minutes. Preheat oven to 450 degrees F.
- Coat a large rimmed baking sheet with nonstick spray (like a half sheet pan.)
- Place onion and snap peas on the baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat, then push to one side of the pan.
- Remove sirloin from the marinade, letting excess drip off, then arrange on the other side of the pan (try to have them in a single layer as best as possible.)
- Place pan in the oven and roast for about 10 minutes until steak is slightly charred and vegetables are crisp-tender.
- Sprinkle with the diced scallions, toss to coat.
- Serve with cooked white rice.
Video
Notes
Cut the steak properly. The key to great Korean beef bulgogi is to slice the steak very thinly and against the grain. You'll want to use a sharp knife and may even find that freezing the steak for a few minutes helps to slice it thinner.
Marinate overnight, if possible. For best flavor, marinate your beef bulgogi overnight. 20 minutes is the absolute minimum and an hour is good if you're short on time.
Avoid overcooking. The steak cooks very fast since it's sliced so thin, and you want the veggies to be crisp-tender, not soft. 10 minutes at high heat is usually just the right amount of time for both.
Nutrition
Calories: 269kcal | Carbohydrates: 14g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 887mg | Potassium: 602mg | Fiber: 2g | Sugar: 9g | Vitamin A: 474IU | Vitamin C: 27mg | Calcium: 72mg | Iron: 4mg