texan infused bulgogi
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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prep time
10 Min
cook time
10 Min
method
Stir-Fry
yield
2 generously with a bowl of cooked jasmine rice
Ingredients
- 1/2 pound rib-eye steak or strip loin, partially frozen and thinly sliced
- 1/4 cup soy sauce
- 1/3 cup sugar
- 1/3 cup texas red wine
- 2 tablespoons vegetable oil
- 8 cloves garlic, finely minced
- 2 tablespoons finely minced pickled pink ginger
- 2 large pickled jalepeno, diced
- 1 tablespoon cilantro, fresh finely diced
- 1/8 teaspoon ground cumin
- - stir fry veggies
How To Make texan infused bulgogi
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Step 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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Step 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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Step 3Serve with rice or noodles. Top with cilantro. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Culture:
Asian
Tag:
#Healthy
Keyword:
#fusion
Keyword:
#tex-asian
Ingredient:
Beef
Diet:
Gluten-Free
Diet:
Wheat Free
Method:
Stir-Fry
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