Sheet Pan Korean Beef Bulgogi with Vegetables
Allow about 30 minutes for this Korean recipe, which makes 4 servings. Sirloin steak, soy sauce and Asian pear carry the flavour. The cooking is mostly roasting. It is dairy-free. With 34 g of protein per serving (about 440 calories), it is a filling option.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 440 kcal
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Ingredients
For 4 servings
- 600 gsirloin steak
- 60 mlsoy sauce
- 1Asian pear
- 2 tbspsesame oil
- 2 tbspbrown sugar
- 4 clovesgarlic
- 200 gmushrooms
- 4 stalksgreen onion
- 1 tbspsesame seeds
Instructions
- Slice the sirloin steak as thinly as possible against the grain. Grate the Asian pear and mince the garlic. Whisk together the soy sauce, grated pear, sesame oil, brown sugar, and garlic to make the bulgogi marinade.
- Toss the sliced beef in the marinade and let it sit for at least 15 minutes. Slice the mushrooms and cut the green onions into 5cm lengths.
- Preheat oven to 230C (450F). Spread the marinated beef and mushrooms in a single layer on a sheet pan. Roast for 12-15 minutes until the beef is caramelized at the edges and the mushrooms are golden.
- Scatter the green onion pieces over the pan and roast for 2 more minutes. Sprinkle with sesame seeds and serve immediately.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 34 g
- Fat
- 20 g
- Carbs
- 32 g
Approximate values for one serving.
About this recipe
- Cuisine: Korean
- Diet: dairy-free
- In cookbook: One-Pan Wonders
