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–+ servings

Sheet Pan Korean Beef Bulgogi

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Marinated thin slices of sirloin roast alongside veggies for an easy 30-minute meal. Serve over rice.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinate Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4
Course: Dinner
Cuisine: Asian
Calories: 325
Ingredients Method Nutrition

Ingredients
  

  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp minced ginger
  • 2 cloves garlic minced
  • 1 tbsp gochujang or chili garlic sauce
  • 1 tbsp sesame oil
  • 1 1/2 lbs beef sirloin sliced thin
  • 1 medium onion sliced
  • 8 oz snap peas trimmed
  • 2 tbsp olive oil
  • Salt and pepper
  • 3 scallions sliced
  • Steamed white rice for serving

Method
 

  1. Whisk together all marinade ingredients in a bowl. Add beef and toss to coat. Marinate 1+ hours in the fridge.
  2. Preheat oven to 450°F. Toss onion and snap peas with olive oil on a baking sheet. Season with salt and pepper.
  3. Drain beef from marinade and arrange in a single layer on other side of pan.
  4. Roast 10 minutes until beef is charred and veggies are tender.
  5. Toss with scallions. Serve alongside rice.
  6. Refrigerate leftovers up to 4 days. Can freeze up to 2 months. Reheat until hot before serving.

Nutrition

Calories: 325kcal

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