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– No ribeye? No problem! You can use flank steak or even thinly sliced sirloin. Just make sure your meat is sliced thinly for the best texture.
– To make this dish even more filling, add some thinly sliced carrots or bell peppers to the pan before cooking. They’ll roast up nicely with the beef.
– Marinade time can be flexible—for those super crazy days, even a quick 5-minute soak can work, but if you’ve got the time, let the beef sit for up to an hour to really deepen those flavors.
– Leftovers (if there are any!) make an amazing filling for tacos or topping for salads the next day. Trust me, this beef bulgogi is the gift that keeps on giving.
– To make this dish even more filling, add some thinly sliced carrots or bell peppers to the pan before cooking. They’ll roast up nicely with the beef.
– Marinade time can be flexible—for those super crazy days, even a quick 5-minute soak can work, but if you’ve got the time, let the beef sit for up to an hour to really deepen those flavors.
– Leftovers (if there are any!) make an amazing filling for tacos or topping for salads the next day. Trust me, this beef bulgogi is the gift that keeps on giving.
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