Beef Bulgogi

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 large thinly sliced striploin (pop into the freezer for 30 mins to make easier to cut)

2 cups sticky rice (cooked)

3 green onions

1/2 white onion, chopped

4 tbsp dark soy sauce

2 tbsp rice wine vinegar

2 tsp sugar

3 cloves garlic

1 inch ginger

1 tbsp gochujang

1 cucumber, chopped

1 tbsp salt

2 tsp rice wine vinegar

2 tsp soy sauce

1 green onion

2 cloves garlic

Sesame seeds

Directions

Thinly slice the beef (freeze it briefly first if needed for easier slicing).

Mix the marinade and toss with the beef. Let sit while you prep the rest.Heat a skillet over high heat.

Cook the beef in batches until browned and caramelized.

Toss together the cucumber salad and chill until serving.

Serve beef over rice or in lettuce wraps with cucumber salad on the side.

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