We love stir-fry's and eat lots of rice! Naturally gluten free recipes are the ones we've been making for years, even before our kids were diagnosed. This is one of those recipes. I got it from a friend in California when my kiddos were tiny. Her husband spent two years in South Korea on a church mission and had some authentic recipes that they would make us. This one is simple and delicious without strange ingredients or methods. We have always loved it and come back to it time and again!
Bulgogi-Korean Barbecue
Serves 6
5 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons minced garlic
1 large kiwi, mashed
1/2 teaspoon black pepper
1 1/2 tablespoons sesame oil
2 tablespoons honey
1 1/2 lbs. thinly sliced beef
2 cups carrots, slivered
1 yellow onion, sliced
1 bunch green onions, chopped
In a small bowl, mix soy sauce, sugar, garlic, kiwi, pepper, sesame oil, and honey. In a large bowl or large resealable bag, add the beef and vegetables. Pour the soy sauce mixture over and stir to coat. Cover and refrigerate for 3-8 hours. When ready to cook, heat a large skillet over high heat. Add the meat and vegetable mixture and cook until meat is desired doneness and vegetables are crisp tender. If desired, make a slurry with a tablespoon of cornstarch and a tablespoon of cold water. Add to pan to thicken the sauce. Serve over rice.
Step-by-step tutorial:
Gather your ingredients. You will need about 1 1/2 lbs. of beef (I used a sirloin steak, but any beef cut can work), carrots, onion, green onion, kiwi, sugar, salt, soy sauce, sesame oil, garlic, and honey.
Mash your kiwi. I had two because the only ones I could find at the store were very small, but one large will do.
In a liquid measuring cup, combine 5 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons minced garlic, mashed kiwi, 1/2 teaspoon pepper, 1 1/2 tablespoons sesame oil, and 2 tablespoons honey.
In a large bowl or resealable bag, add your chopped vegetables.
Add the sliced beef, then pour over the marinade/sauce.
Stir to coat completely. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, but no more than 8 hours. Putting it together sometime during the day is usually perfect for making dinner that night. I pull it out a few times during the day to stir it and continue to make sure everything is coated in the marinade.
When you are ready to cook, heat a large skillet over high heat. No need to add oil, as you will be dumping the entire bowl into the skillet, and the marinade/sauce has oil in it.
Cook over medium high heat for just a few minutes or until beef is cooked through and vegetables are crisp tender. The liquid will be thin, so I like to make a slurry with cornstarch and water to thicken it up a bit, but that is my preference.
It's ready to serve so quickly! You have to get the rice going quite a bit beforehand, because the stir-fry will cook fast.
Served over white rice, this is a delicious and healthy meal that your family will love!
Recipe Source: Recipe adapted from a recipe from a friend Anjie Towne