Bulgogi Goes Abroad
Thinly Sliced Chuck Roast Bulgogi Stir Fry with A1-Mushroom Fusion Sauce
1 hour 15 minutes (plus 30 minutes marinating)
Serves 5
DinnerKoreanDairy-freeNut-freeShellfish-free
Herb's take
Classic Korean bulgogi meets its unexpected match with a mushroom-packed, A1-enhanced marinade. Get ready to learn the art of slicing beef paper-thin and why a little umami cross-pollination can be a very good thing.
Equipment needed
- Wok or very large skillet
Ingredients
Yield
5
Instructions
- 01Place the chuck roast in the freezer for 30 minutes to firm up.
- 02Slice the chilled beef across the grain into very thin strips, about 1/8 inch thick.
- 03In a large bowl, whisk together soy sauce, A1 sauce, brown sugar, sesame oil, garlic, ginger, and half the sliced scallions.
- 04Add the sliced beef and mushrooms to the marinade, tossing well to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.
- 05Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Working in two batches, add half the marinated beef and mushrooms in a single layer, allowing it to sear undisturbed for 1 minute before stirring. Stir-fry until just cooked through, about 2-3 minutes total. Repeat with the remaining oil, beef, and mushrooms.
- 06Return all cooked beef and mushrooms to the pan. Drizzle in rice vinegar and stir for 30 seconds to brighten up the sauce.
- 07Transfer to a serving platter. Garnish with sesame seeds and remaining scallions. Serve immediately over hot white rice.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.