Beef Bulgogi with Zucchini Noodles

Beef Bulgogi with Zucchini Noodles uses thinly sliced beef that is marinated in a sweet and savory sauce and quickly cooked over flames to create a tender beef. The beef is then topped over zucchini noodles and garnishes with green onions, sesame seeds and cilantro. You will love this Korean BBQ beef recipe.

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If you enjoy sweet and savory dishes today’s recipe for Beef Bulgogi with Zucchini Noodles is for you!

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PREP TIME: 15 MIN

– 1 pound of rib eye steak, sliced thinly 1/8” thick (see notes for tip) – 1/2 of a pear (Bosc variety recommended), grated – 2 Tablespoons of minced fresh garlic – 2 stalks of green onions, sliced roughly ½” long – 5 Tablespoons of dark soy sauce – 2 Tablespoons of sesame oil – 3 Tablespoons of mirin (or Japanese sake / Korean shochu) – 1 Tablespoon of rice (or apple cider) vinegar – 2 Tablespoons of honey

COOK TIME: 5 MIN

INGREDIENTS

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Step 1

 Combine all ingredients for marinade and mix well. Place steak slices in a heavy duty ziplock bag, pour marinade into the bag and seal tightly

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Step 2

Massage marinade into the steak slices so marinade is properly distributed. Let sit (in room temperature, not in fridge) for at least 30 minutes, 1 – 2 hours recommended.

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Step 3

Grill steak slices on a preheated BBQ, or on a cast iron pan on stovetop. Steak slices are very thin, so the meat will cook very quickly, about 20 seconds per side.

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Step 4

Once meat is thoroughly browned with caramelized edges, place on platter or set aside on the cooler side of the grill. Repeat steps for the remainder of the meat.

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Step 5

Sprinkle sesame seed garnish and some chopped green onions just before serving. Enjoy on top of zucchini noodles for a healthy low-carb meal, with Korean traditional side dishes (such as kimchi or pickled cucumbers)..

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