Recipe
Chinese-style Bulgogi
Sizzling Beef Stir-Fry with Sweet and Savory Sauce
4.6 out of 5
Bulgogi is a popular Korean dish made with marinated beef, but in this recipe, we're giving it a Chinese twist. This Chinese-style Bulgogi is a delicious stir-fry dish that's perfect for a quick and easy weeknight dinner. The beef is marinated in a sweet and savory sauce, then stir-fried with vegetables for a flavorful and satisfying meal.
Metadata
Preparation time
40 minutes
Cooking time
10 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
High-protein, Low-carb, Dairy-free, Gluten-free, Nut-free
Allergens
Soy
Not suitable for
Vegetarian, Vegan, Paleo, Keto, Halal
Ingredients
This recipe is adapted from the Korean dish Bulgogi, but we've made some changes to give it a Chinese flavor profile. We've added Chinese five-spice powder to the marinade, which gives the beef a warm and aromatic flavor. We've also used Chinese vegetables like bok choy and shiitake mushrooms, and served the dish with steamed rice instead of Korean-style rice cakes. We alse have the original recipe for Bulgogi, so you can check it out.
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1 lb (450g) beef sirloin, thinly sliced 1 lb (450g) beef sirloin, thinly sliced
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2 tbsp soy sauce 2 tbsp soy sauce
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2 tbsp hoisin sauce 2 tbsp hoisin sauce
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1 tbsp honey 1 tbsp honey
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1 tbsp rice vinegar 1 tbsp rice vinegar
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1 tsp Chinese five-spice powder 1 tsp Chinese five-spice powder
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2 cloves garlic, minced 2 cloves garlic, minced
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1 tbsp vegetable oil 1 tbsp vegetable oil
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1 onion, sliced 1 onion, sliced
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1 red bell pepper, sliced 1 red bell pepper, sliced
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1 cup (150g) shiitake mushrooms, sliced 1 cup (150g) shiitake mushrooms, sliced
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2 cups (150g) bok choy, chopped 2 cups (150g) bok choy, chopped
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Steamed rice, to serve Steamed rice, to serve
Nutrition
- Calories: 350 kcal / 1465 KJ
- Fat: 14g (5g saturated)
- Carbohydrates: 22g (12g sugars)
- Protein: 32g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.In a large bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, Chinese five-spice powder, and garlic.
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2.Add the sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
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3.Heat the vegetable oil in a wok or large skillet over high heat. Add the onion and stir-fry for 1-2 minutes, until softened.
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4.Add the red bell pepper and shiitake mushrooms and stir-fry for another 2-3 minutes, until the vegetables are tender.
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5.Add the marinated beef and stir-fry for 3-4 minutes, until cooked through.
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6.Add the bok choy and stir-fry for another 1-2 minutes, until wilted.
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7.Serve the beef stir-fry over steamed rice.
Treat your ingredients with care...
- Beef — For the best results, use thinly sliced beef sirloin. If you can't find sirloin, you can use flank steak or ribeye instead.
- Bok choy — Make sure to wash the bok choy thoroughly and remove any tough stems before chopping.
- Shiitake mushrooms — If you can't find fresh shiitake mushrooms, you can use dried shiitake mushrooms that have been rehydrated in water.
Tips & Tricks
- Make sure to slice the beef thinly so that it cooks quickly and evenly.
- Don't overcrowd the wok or skillet when stir-frying the vegetables and beef, as this can cause them to steam instead of fry.
- If you like your stir-fry spicy, you can add some sliced chili peppers or chili flakes to the marinade.
Serving advice
Serve the Chinese-style Bulgogi over steamed rice, and garnish with sliced green onions and sesame seeds for extra flavor and texture.
Presentation advice
Arrange the stir-fry on a large platter or in a shallow bowl, and garnish with fresh herbs like cilantro or Thai basil for a pop of color.
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