texan infused bulgogi
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Bulgogi - is traditionally Korean bbq. Us Texans LOVE our bbq! I added a kick with jalapeno pepper and a smoky dash of ground cumin. The cilantro is optional, but if you like it - I recommend giving it a try. If you don't have access to a Texas Red wine any medium dry red wine will work great for the marinade. Try it in a flour tortilla with a cilantro- ginger mayo - 1/4 cup mayo, 1 Tblsp sugar, 1 Tblsp cilantro, diced, 1 Tblsp pink pickled ginger diced - NICE!
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yield
2 generously with a bowl of cooked jasmine rice
prep time
10 Min
cook time
10 Min
method
Stir-Fry
Ingredients For texan infused bulgogi
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1/2 lbrib-eye steak or strip loin, partially frozen and thinly sliced
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1/4 csoy sauce
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1/3 csugar
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1/3 ctexas red wine
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2 Tbspvegetable oil
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8 clovegarlic, finely minced
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2 Tbspfinely minced pickled pink ginger
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2 lgpickled jalepeno, diced
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1 Tbspcilantro, fresh finely diced
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1/8 tspground cumin
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stir fry veggies
How To Make texan infused bulgogi
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1For marinade combine soy sauce, sugar, wine, oil, garlic, jalapeno, and cumin in a ziplock bag. Add beef and marinade in refrigerator over night.
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2Heat wok or saute pan. Add beef in small batches cook and remove. Continue until all beef is cooked. Add your favorite stir fry veggies - I like thinly sliced onion and bell pepper.
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3Serve with rice or noodles. Top with cilantro. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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