Bulgogi

This is a Korean dish that I learned from my roommate in college. It’s typically a marinated meat dish with top sirloin or any tender cut of meat. I prefer to grill the meat to get that smoky char-grill flavor, but it can also be cooked on the stove top as a stir fry with veggies. I hope you enjoy this dish as much as I do!

Time: 4 Hours Refrigeration + 30 minutes cook time

Serves 4-6

Main Dish Ingredients

2 pounds tender steak (such as top sirloin or strip)

2 Cups Hot, Cooked Jasmine Rice

1 yellow onion, peeled & thinly sliced

2 carrots, peeled & diced

2 Stalks Green Onion, thinly sliced (optional garnish)

2 TBSP Soy Sauce

1 TBSP Vegetable oil

1 TBSP Sesame Seeds

1 tsp minced ginger

1 tsp steak seasoning

1 tsp minced garlic

 

Meat Marinade

1/4 Cup Soy Sauce

1/4 Cup Vegetable Oil

3 TBSP Apple Cider (or 1 medium apple sliced such as Fuji or Royal Gala)

3 TBSP Brown Sugar

3 TBSP Rice Wine

1 TBSP Minced Garlic

1 tsp minced ginger

1 tsp Steak Seasoning

In a gallon size Ziplock bag, add steaks and marinade ingredients. Close the bag tightly and use your hands to mix the ingredients all around the meat. Refrigerate for at least 4 hours or overnight. Tip: I grab a small mixing bowl and flip the edges of the Ziplock bag around the edges to hold the bag steady while I pour the ingredients inside.

Prepare 2 cups of Jasmine rice as directed. I usually cook mine in the rice cooker and it only takes about 30 minutes.

Remove the steaks from the refrigerator and let sit (inside the Ziplock bag) for about 20 minutes, at room temperature. Heat grill to high. Remove meat from marinade and place on a plate. Discard Ziplock bag and remaining marinade. Place the steaks on the grill and cook until browned and slighted charred, about 4-5 minutes. Once done to your liking, remove from grill, arrange on platter, cover with foil, and set aside.

While the meat is resting, we will get our veggies ready. Preheat your skillet on the stove on medium high heat. Once heated, add the cooking oil and spread around the pan. I pick up my pan and let the oil swirl around and then set it back down on the stove top.  Add the slices carrots and yellow onion and stir. Cook them on high heat about 5 minutes. Turn down the heat to medium, add minced garlic, soy sauce, ginger and steak seasoning. Remove from heat and top with sesame seeds.

Slice the steak into thin slices. Serve steak & veggies over hot, cooked rice.

Garnish with green onions if desired. Enjoy!

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Bulgogi
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Steak
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Marinade
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Veggies

 

 

 

 

 

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Double Batch Ground Beef/Turkey

Double Batch Ground Beef/Turkey

I don’t always have time to coupon or have the perfect timing to run across a sale at our local grocery store. But I have found a way to stretch ground meat that we use on a regular basis by adding in extra veggies and seasonings. I usually buy meat in bulk, cook up a large batch and freeze in 1/2 pound to 1 pound batches. I want to share the recipe I used for my

September Meal Plan where I had 6 meals planned that called for taco meat. Alternately, this recipe is easily tweaked for Italian dishes too.

For this month I happened to stumble upon a family pack of Ground Turkey Meat at Kroger for $5.99. The normal “sale price” is $3.39/pound. But, there are further discounted meats on sale at the back of the store in a special section. These meats are still good, but usually have a Use By/Freeze By date of the same day or the next day. If I bought 3 pounds of ground turkey meat for the regular “sale price” of $3.39/pound, I would have ended up paying a little over $10 for the same 3 pound family pack. I don’t always run across these deals, but I DO regularly use this recipe to pre-cook batches to save both time and money.

Prep time:  10 mins

Cook time:  15-20 minutes

Cooling Time: 15-20 minutes

Assembly time:  10 mins
Total Time:50 minutes-1 hour
Serves: 6 Meals
Taco Meat INGREDIENTS
  • 2 Onions, finely chopped
  • 1 Cup Green Pepper
  • 1 Cup Carrots, finely chopped
  • 2 Cups Zucchini, finely chopped
  • 3 pounds ground turkey
  • 26 oz can Ranch Style Pinto Beans (or called Western Beans at Aldi)
  • 6 Tablespoons Taco Seasoning (you can use store bought or make your own)
  • 1 Cup Salsa
  • 1 Cup of Water

Quart Size Ziplock Freezer Bags

1 Black Sharpie Marker

Directions

  • Add veggies to Food Processor and finely chop (do not puree)
  • In a large 3 Quart Pan, add your turkey meat, and veggies. Cook on medium heat for about 8-10 minutes.
  •  Once meat is no longer pink, add your seasoning, beans, salsa, and 1 cup of water
  • Bring to a boil, cover and let simmer for 5 minutes. While the meat is simmering, label your freezer bags with a Sharpie Marker
  • Allow to cool, and disperse 2-3 cups of meat into Quart Size Freezer Ziplock Bags
  • Freeze until ready to use
Serves: 6 Meals
Italian Meat INGREDIENTS
  • 2 Onions, finely chopped
  • 2 Cups Carrots, finely chopped
  • 1 Cup Zucchini, finely chopped
  • 1 Cup Celery, finely chopped
  • 2 pounds ground turkey
  • 1 pound Turkey Italian Sausage, casings removed
  • 28 oz Can Crushed Tomatoes
  • 6 Tablespoons Italian Seasoning (you can use store bought or make your own)
  • 14.5 oz Can diced Tomatoes
  • 1 Cup of Water

Quart Size Ziplock Freezer Bags

1 Black Sharpie Marker

Directions

  • Add veggies to Food Processor and finely chop (do not puree)
  • In a large 3 Quart Pan, add your turkey meat, and veggies. Cook on medium heat for about 8-10 minutes.
  •  Once meat is no longer pink, add your seasoning, tomatoes, and 1 cup of water
  • Bring to a boil, cover and let simmer for 5 minutes. While the meat is simmering, label your freezer bags with a Sharpie Marker
  • Allow to cool, and disperse 2-3 cups of meat into Quart Size Freezer Ziplock Bags
  • Freeze until ready to use

Tip: My general rule of thumb is to add at least 1 cup of chopped veggies per pound of meat

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Meat ReceiptFreezer Meat

Korean BBQ Beef

Korean BBQ Beef

This is one of my favorite dishes to make during the work week. It’s quick and easy! When you walk in the door after a long day at work or school, the warm, fragrant smell will make your mouth water!

Prep time:  5 mins

Cook time:  6-8 hours

Serves: 6
INGREDIENTS
 BBQ Beef
  • 2 pounds beef boneless shoulder roast/ or 2-3 Steaks from a Family Pack
  • 3 Tablespoons Onion Soup Mix
  • 1 Cup Teriyaki Glaze or Hoisin Sauce or Korean BBQ Sauce
  • 1 Cup of Water
INSTRUCTIONS
  1. Put all of the ingredients in a crockpot
  2. Cover and cook on high for 6 hours/ or on low for 8 hours
  3. When done, shred the beef with 2 forks

Suggested Meal-Korean BBQ Beef Tacos

Fill tortillas with BBQ Beef, Top with Asian Slaw, and add a side of sticky Coconut Rice

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