Description
This Sheet Pan Korean Beef Bulgogi is a quick and flavorful dinner, featuring thinly sliced marinated beef sirloin roasted alongside tender snap peas and onions. Ready in just 30 minutes, it’s perfect for a weeknight meal. Serve over steamed rice for a complete, satisfying dish.
Ingredients
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1/4 cup soy sauce
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2 tbsp brown sugar
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1 tbsp Worcestershire sauce
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1 tbsp minced ginger
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2 cloves garlic, minced
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1 tbsp gochujang (or chili garlic sauce)
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1 tbsp sesame oil
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1 1/2 lbs beef sirloin, sliced thin
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1 medium onion, sliced
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8 oz snap peas, trimmed
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2 tbsp olive oil
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Salt and pepper, to taste
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3 scallions, sliced
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Steamed white rice, for serving
Instructions
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Marinate the Beef:
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In a medium bowl, whisk together soy sauce, brown sugar, Worcestershire sauce, ginger, garlic, gochujang, and sesame oil.
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Add sliced beef, tossing to coat. Cover and marinate in the refrigerator for at least 1 hour.
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Prepare for Roasting:
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Preheat oven to 450°F (230°C).
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On a large baking sheet, toss onion and snap peas with olive oil, seasoning with salt and pepper.
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Drain marinated beef and arrange in a single layer on the other side of the baking sheet.
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Roast to Perfection:
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Roast for 10 minutes, until beef is slightly charred and veggies are tender.
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Serve & Enjoy:
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Toss with sliced scallions and serve hot over steamed white rice.
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Notes
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For extra caramelization, broil for an additional 1-2 minutes after roasting.
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Substitutions: Swap sirloin for ribeye or flank steak for a different texture.
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Make it spicy: Add extra gochujang or a pinch of red pepper flakes.
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Leftovers: Refrigerate up to 4 days, or freeze for up to 2 months. Reheat until hot before serving.
Nutrition
- Serving Size: 1 plate
- Calories: 325
- Sugar: 8g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg