Sheet Pan Korean Beef Bulgogi

 

 

 

 

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.