Chinese-style Bulgogi

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.

• 1 lb (450g) beef sirloin, thinly sliced 1 lb (450g) beef sirloin, thinly sliced
• 2 tbsp soy sauce 2 tbsp soy sauce
• 2 tbsp hoisin sauce 2 tbsp hoisin sauce
• 1 tbsp honey 1 tbsp honey
• 1 tbsp rice vinegar 1 tbsp rice vinegar
• 1 tsp Chinese five-spice powder 1 tsp Chinese five-spice powder
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tbsp vegetable oil 1 tbsp vegetable oil
• 1 onion, sliced 1 onion, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup (150g) shiitake mushrooms, sliced 1 cup (150g) shiitake mushrooms, sliced
• 2 cups (150g) bok choy, chopped 2 cups (150g) bok choy, chopped
• 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

1. 1.
   In a large bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, Chinese five-spice powder, and garlic.
2. 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.
3. 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.
4. 4.
   Add the red bell pepper and shiitake mushrooms and stir-fry for another 2-3 minutes, until the vegetables are tender.
5. 5.
   Add the marinated beef and stir-fry for 3-4 minutes, until cooked through.
6. 6.
   Add the bok choy and stir-fry for another 1-2 minutes, until wilted.
7. 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.