Learn how to cook beef bulgogi on a sheet pan in a super hot oven to deliver a delicious weeknight meal. For best results, you'll want some meat with marbling. Serve over rice.
Ingredients
- 1.5 pounds flat iron steak
- 0.25 cups soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon minced ginger
- 1 tablespoon sesame oil
- 1 tablespoon chili paste
- 2 teaspoons sesame seeds
- 2 cloves garlic , minced
- cooking spray
- 1 onion , sliced
- 1 package sugar snap peas , 8 ounce
- 2 tablespoons olive oil , or as needed
- 1 pinch salt and ground black pepper to taste
- 1 bunch green onions , thinly sliced on the diagonal
Instructions
-
1
Slice steak across the grain as thinly as possible.
-
2
Whisk soy sauce, brown sugar, fish sauce, ginger, sesame oil, chili paste, sesame seeds, and garlic together in a large bowl until combined. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour to overnight.
-
3
Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.
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4
Coat a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side of the prepared sheet pan. Drizzle with enough olive oil to coat; season with salt and black pepper. Remove steak from marinade and shake off excess; place on other side of the prepared sheet pan. Discard remaining marinade.
-
5
Bake in the preheated oven until steak is slightly charred on edges, 10 to 12 minutes. Garnish with green onions.
Nutrition Facts
Per serving
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