Easy Sheet Pan Beef Bulgogi recipe
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Ingredients
- 1 ½ pounds flat iron steak ¼ cup soy sauce 1 tablespoon brown sugar 1 tablespoon fish sauce 1 tablespoon minced ginger 1 tablespoon sesame oil 1 tablespoon chile paste 2 teaspoons sesame seeds 2 cloves garlic, minced 1 serving cooking spray 1 onion, sliced 1 (8 ounce) package sugar snap peas 2 tablespoons olive oil, or as needed 1 pinch salt and ground black pepper to taste 1 bunch green onions, thinly sliced on the diagonal
Nutrition Info
- 339.1 caloriescarbohydrate: 12.9 gcholesterol: 77.3 mgfat: 20.8 gfiber: 2.4 gprotein: 26.1 gsaturatedFat: 6.2 gservingSize: -sodium: 911.7 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Easy Sheet Pan Beef Bulgogi
Directions
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Slice steak across the grain as thinly as possible. Add soy sauce, brown sugar, fish sauce, ginger, sesame oil, chile paste, sesame seeds, and garlic to a large bowl. Mix well. Add steak and marinate for 1 hour in the refrigerator, or up to overnight.
Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.
Spray a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side. Drizzle with enough olive oil to coat. Season with salt and pepper. Gently shake excess marinade off the steak and place on the other side of the pan.
Bake in the preheated oven until steak is slightly charred on the edges, 10 to 12 minutes. Garnish with green onions.