Bulgogi Beef

This is a great meal prep recipe because it reheats well. It serves 8, but can be adapted for different meal sizes.

Avatar of Alexander Bell-Towne

Alexander Bell-Towne

January 3rd, 2025

This recipe is adapted from @stealth_health_life on instagram where he used it in his Bulgogi Beef Burritos (Also amazing!)

Ingredients

  1. 48oz Top Sirloin or Ribeye steak.

    3 lb is good for 8 small portions. Aim for ½ lb per person for medium/large portions

Tenderizer

  1. 4 tablespoons water

  2. 2 teaspoons baking soda

Bulgogi Marinade

This section can be measured with your heart. I use a 1 cup measuring cup and estimate all the measurements.

  1. 6 tbsp soy sauce

  2. 4 tbsp honey

  3. 3 tbsp gochujang

  4. 2 tbsp dark soy sauce

    I replace this with normal soy sauce and some molasses

  5. 2 tbsp garlic purée

  6. 2 tbsp ginger purée

  7. 1 tbsp toasted Sesame oil

  8. 1 tbsp rice vinegar

  9. ½ yellow onion

  10. salt & black pepper, to taste

(Optional) Low Cal Spicy Mayo

  1. 150g low fat skyr or Greek yogurt

  2. 75g light mayo

  3. 15g gochujang

  4. Pinch of salt

  5. Sriracha to taste

Directions

  1. Prep the beef. Freeze it for 15-30 minutes. Then take it out and thinly slice it. Place in a bowl.

  2. Mix the tenderizer in a cup then pour over the beef. Mix with your hands to cover well. Let sit for 15 minutes.

  3. Mix marinade in a separate bowl or cup. Most of the soy sauce and go right on the meat, but make sure to mix everything else well. Add to beef and mix with hands to cover well. Let sit for 15-30 minutes until ready to cook.

  4. Cook in batches in a high heat skillet (cast iron works well). This will provide enough heat to bring some char and get the large quality reasonably fast. I usually fo 4-6 batches based on pan size. Remove to a bowl as it is cooked. For best results, dump all the meat back into the pan at the end to get the juices well mixed.

  5. Serve over rice with the optional spicy mayo.