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–+ servings

Sheet Pan Korean Beef Bulgogi

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

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

Instructions

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

Nutrition

Calories: 325kcal