Recipe courtesy of Food Network Kitchen

Bulgogi with Carrots and Snow Peas

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Freezing beef makes it easy to cut the thin slices that are a signature of the Korean barbecued beef dish called bulgogi. Garlic, soy sauce, and sesame oil are bulgogi marinade essentials, but this one also features vinegar. After a quick trip to the grill, the meat is served with simmered veggies and fluffy white rice.
  • Total: 40 min
  • Prep: 35 min
  • Cook: 5 min
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Ingredients

Directions

  1. Wrap beef in plastic wrap and freeze until firm (but not rock hard). Once firm, slice beef thinly across the grain. Place in baking dish. In a small skillet toast sesame seeds. To create marinade, in small bowl combine scallions, garlic, vinegar, water, soy sauce, sugar, sesame oil and pepper. Stir well. Pour marinade over beef. Let sit for 30 minutes
  2. In separate skillet heat oil. Add ginger and garlic and cook until aroma is released. Add carrots and 1/4 cup water. Simmer until carrots are tender, about 2 minutes. Add snow peas and simmer until tender, about 2 minutes.
  3. Remove beef from baking dish and grill until brown around edges, about 30 seconds per side. Add vegetables to beef. Stir and sprinkle with sesame seeds. Serve with boiled white rice.