Ground beef bulgogi recipe

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 24 minutes

配料

6 oz yellow onion (thin sliced, half of 1 large)

1 oz garlic cloves (thin sliced, 7 large)

3-4 bulb green onions

1 tbsp avocado oil

1 lb ground beef (80% or 85% lean)

½ tsp coarse sea salt

Splash Chinese cooking wine (or gluten-free Japanese cooking sake)

3-4 large eggs (cracked)

2 ½ tbsp dark soy sauce

1 tbsp oyster sauce

3 tbsp chicken stock

⅛ tsp freshly ground black pepper

½ tbsp toasted sesame oil

1 tbsp coconut brown sugar

2 tsp tapioca starch (or potato or arrowroot)

2 tbsp water

Toasted white sesame seeds

Gochugaru flakes (optional)

步骤

Dice garlic, onion, and green onions

Prep the aromatics: Thinly slice the onion and garlic. Dice the green onions into small rounds and separate the white and green parts. Set aside.

Brown the ground beef

Brown the beef: In a large (12-inch) sauté pan, preheat over medium heat until it feels quite warm. Add the oil and sliced garlic. Sauté quickly for 5 to 6 seconds. Add the ground beef and use a wooden spoon to break it into smaller bits. You should hear a sizzle—if not, increase the heat slightly. Season with salt and cook over medium heat for 3 minutes.

Add onion and scallions

Add onions and scallions: While the beef is still slightly pink, add the onion and continue sautéing until the beef is no longer pink, the meat is broken into finer bits, and the onion becomes soft and slightly translucent, about 2-3 minutes. Add the white scallion parts and a splash of cooking wine. Stir to combine.

Simmer the eggs

Cook the eggs: Push the beef to the sides of the pan, leaving the center open. Slide the cracked eggs into the center. Cover the pan with a lid and reduce the heat to medium-low. Let the eggs “simmer” until your desired doneness. (For reference: I simmered mine for 3-4 minutes, just until the egg whites were set.) Slightly undercooked eggs are best to prevent overcooking.

Set aside bulgogi sauce

Make the sauce and slurry: While the eggs are cooking, assemble the bulgogi sauce in a small bowl (from dark soy sauce to coconut sugar). Stir well. In another small bowl, combine the starch and water to make the slurry.

Add sauce and thicken it

Add sauce and finish: Once the eggs are done, pour in the bulgogi sauce and distribute evenly. Stir the slurry again before adding it to the pan. The sauce should thicken in about 30 seconds. Turn off the heat.

Garnish and serve: Garnish with the green parts of the scallions, toasted sesame seeds, and gochugaru flakes (if using). Serve hot or warm with a bowl of steamed rice.

营养

• 卡路里: 439 kcal
• 总脂肪: 32 g
• 饱和脂肪: 11 g
• 不饱和脂肪: 18 g
• 反式脂肪: 1 g
• 胆固醇: 220 mg
• 钠: 916 mg
• 总碳水化合物: 11 g
• 膳食纤维: 1 g
• 总糖: 4 g
• 蛋白质: 26 g