Bulgogi à la française

Ingredients

The traditional Korean bulgogi recipe uses soy sauce, sesame oil, and sugar in the marinade. In this French adaptation, we will be using red wine, Dijon mustard, and honey to create a rich and flavorful marinade. We alse have the original recipe for Bulgogi, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 1/2 cup (120ml) red wine 1/2 cup (120ml) red wine
• 2 tbsp Dijon mustard 2 tbsp Dijon mustard
• 2 tbsp honey 2 tbsp honey
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1/2 onion, thinly sliced 1/2 onion, thinly sliced
• 1/2 carrot, julienned 1/2 carrot, julienned
• 1/2 red bell pepper, thinly sliced 1/2 red bell pepper, thinly sliced
• 2 tbsp olive oil 2 tbsp olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 12g (10g sugars)
• Protein: 32g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, whisk together the red wine, Dijon mustard, honey, garlic, salt, and pepper.
2. 2.
   Add the beef slices to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or overnight.
3. 3.
   Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot, and red bell pepper and sauté for 5-7 minutes, until softened.
4. 4.
   Add the marinated beef to the skillet and cook for 5-7 minutes, until browned and cooked through.
5. 5.
   Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Red wine — Use a dry red wine, such as Cabernet Sauvignon or Merlot, for the best flavor.
• Dijon mustard — If you don't have Dijon mustard, you can use whole grain mustard or regular yellow mustard instead.
• Beef sirloin — Make sure to slice the beef thinly against the grain for the most tender results.

Tips & Tricks

• For a spicier version, add some red pepper flakes to the marinade.
• Serve with a side of French fries or roasted potatoes.
• You can also use chicken or pork instead of beef.

Serving advice

Serve hot with a side of French bread and a green salad.

Presentation advice

Arrange the beef slices on a platter and garnish with fresh parsley.