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Beef Bulgogi

November 1, 2009

Sorry for the lack of posting, this week has been crazy with midterms, papers and work between Brennan and I. Honestly, I haven’t been grocery shopping in 10 days! I am seriously scrapping together meals by now, but it’s going to have to do until tomorrow when I can go and pick up some fresh produce. I did have a nice piece of rib-eye steak in the freezer that I defrosted the night before. The simple marinade of soy sauce, brown sugar, chili garlic, ginger and garlic is the perfect marinade for beef. This Korean dish is usually eaten wrapped in lettuce leaves, but you could serve it over rice instead. Some items to always have on hand in case you get hit by a crazy week are:

  • Instant brown rice
  • Whole wheat pasta
  • Couscous
  • Tortillas
  • Black Beans
  • Canned Tomatoes
  • Frozen Vegetable Mix
  • Poultry-you can freeze extra meat and pull it out when needed
  • Chicken/Vegetable Stock
  • Onions and Potatoes
  • Eggs
  • Cheese
  • Bread

You can make so many meals just from these basic staples. For example, last night, I made a simple and quick quesadilla by mixing together a can of black beans, corn, cilantro, salsa and a little bit of enchilada sauce. I topped corn tortillas with some shredded cheese and the bean mixture. Press on a grill until cheese melts. It was done in less than 15 minutes. I think I have 15 minutes to spare in order to eat a home cooked meal! Jeffrey Saad interview to come Wednesday, need to tackle some midterms/projects first!

Beef Bulgogi

Serves 4

1 1/2 pounds rib-eye steak, trimmed of excess fat

1/4 cup soy sauce

1 tablespoon chili-garlic sauce

2 tablespoons brown sugar

6 garlic cloves, minced

1 tablespoon finely grated fresh ginger

2 medium onions, halved and cut lengthwise

1 cup diced corn

4 teaspoons olive oil

1 small head Boston lettuce, separated into leaves

2 cups of cooked brown rice

Directions

1. Freeze the beef for 20 minutes; transfer to a clean work surface. Slice diagonally into1/8-inch thick strips. In a small bowl, whisk together the soy sauce, brown sugar, garlic,  chili garlic sauce and ginger. Place the beef in a bowl and toss with the soy marinade; let stand for 15 minutes.

2. Heat oil in a large nonstick skillet over medium-high heat. Add the beef mixture along with marinade and stir-fry for 6 minutes.

3. Next toss in the onion and corn and cook for another 5 minutes. To serve, roll up the beef mixture in lettuce leaves and cooked rice.

beefbulgogi11

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2 Comments leave one →
  1. November 3, 2009 3:28 am

    Hang in there with the busyness!

  2. November 4, 2009 4:57 am

    Hello Ms. Andee. Thanks for swinging by gastronomyblog.com ;-). By the way, I am the proud owner of a NikonD90. I shoot with a 35mm f1.8 lens.

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