Korean beef bulgogi


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 Servings
*PLUS Cooking time: 5 minutes
Korean beef bulgogi

Michael Graydon

Chatelaine Triple Tested


  • 1/3 cup soy sauce

  • 2 tbsp honey

  • 2 tbsp dark sesame oil

  • 4 garlic cloves, minced

  • 1/2 tsp pepper

  • 500 g sirloin tip fast-fry steaks

  • 2 tbsp vegetable oil

  • 2-Jan Savoy cabbage, thickly sliced, about 8 cups

  • 4 green onions, sliced into 1 in. pieces

  • 1 tbsp toasted sesame seeds


  • Stir soy, honey, sesame oil, garlic and pepper in a large bowl. Cut steak into bite-sized strips, each about 1/4 in. thick. Stir into soy mixture until well coated. Set aside.

  • Heat a large frying pan over medium. Add 1 tbsp vegetable oil. Add cabbage and 2 tbsp water. Stir-fry until soft, about 3 min. Add onions for the last min of cooking. Remove to a large platter.

  • Increase heat to medium-high. Add remaining 1 tbsp vegetable oil to pan. Remove meat from soy mixture and stir-fry until no pink remains, 3 to 4 min. Stir in any remaining soy mixture, cabbage and onions and cook until heated through, about 1 min. Sprinkle with sesame seeds and serve over steamed rice.

Nutrition (per serving)

Calories 374, Protein 33g, Carbohydrates 22g, Fat 18g, Fibre 5g, Sodium 1313mg.