Enjoy a delicious and easy weeknight dinner with this Easy Sheet Pan Beef Bulgogi. Tender slices of beef are marinated in a sweet and savory Korean-inspired sauce and baked with vibrant vegetables on a single sheet pan. This dish is perfect for a quick, flavorful meal with minimal cleanup. Serve over rice for a complete and satisfying dinner.
Ingredients:
1 lb (450g) beef sirloin, thinly sliced
2 tablespoons brown sugar
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 cloves garlic, minced
1 tablespoon ginger, grated
1 large onion, sliced
1/2 teaspoon red pepper flakes (optional)
1 bell pepper, sliced
1 carrot, julienned
2 green onions, chopped
1 zucchini, sliced
1 tablespoon sesame seeds
Cooked rice, for serving
Directions:
Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking.
Prepare the Marinade: In a large bowl, mix together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using). Add the thinly sliced beef and toss to coat thoroughly. Allow the beef to marinate for at least 15 minutes to absorb the flavors.
Arrange on the Sheet Pan: Spread the marinated beef evenly on a large sheet pan. Arrange the sliced onion, bell pepper, carrot, and zucchini around the beef.
Bake: Place the sheet pan in the oven and bake for 15-20 minutes, or until the beef is fully cooked and the vegetables are tender.
Garnish and Serve: Remove from the oven and sprinkle with chopped green onions and sesame seeds. Serve hot over cooked rice.
Serving Tips:
Rice Pairing: Serve the Easy Sheet Pan Beef Bulgogi over steamed white rice, brown rice, or even cauliflower rice for a low-carb option. The rice will absorb the flavorful sauce, making each bite delicious.
Side Dishes: Complement this dish with traditional Korean sides like kimchi, pickled radishes, or a simple cucumber salad. These sides add a refreshing contrast to the rich flavors of the bulgogi.
Garnishes: Enhance the presentation by adding additional garnishes like toasted sesame seeds, a drizzle of extra sesame oil, or a sprinkle of chopped cilantro or green onions. A squeeze of lime juice can also add a zesty kick.
Wrap it Up: For a fun twist, serve the beef bulgogi with lettuce leaves or tortillas, allowing everyone to create their own wraps. Add a spoonful of rice, bulgogi, and veggies, then top with your favorite sauces or a dollop of gochujang (Korean chili paste) for extra heat.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the beef and vegetables are cooled to room temperature before sealing the container to avoid excess moisture buildup.
Reheating: To reheat, place the beef and vegetables on a baking sheet and warm in the oven at 350°F (175°C) for about 10 minutes or until heated through. Alternatively, you can reheat individual portions in the microwave for 1-2 minutes, stirring halfway through to ensure even heating.
Freezing: If you want to freeze leftovers, place the cooked beef and vegetables in a freezer-safe container or zip-top bag. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and follow the reheating instructions above.
Meal Prep: This dish is great for meal prepping. You can prepare the marinade and slice the beef and vegetables ahead of time, storing them separately in the refrigerator until you’re ready to cook. Simply assemble on the sheet pan and bake when needed for a quick and easy meal.
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FAQs:
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts of beef such as flank steak, ribeye, or even ground beef. Just ensure that the beef is sliced thinly for quick cooking and optimal flavor absorption. Adjust the cooking time if needed based on the thickness of the beef slices.
Is it possible to make this recipe vegetarian?
Absolutely! To make a vegetarian version, substitute the beef with tofu, tempeh, or your favorite plant-based protein. Marinate the tofu or tempeh in the same sauce and bake as directed. You can also add extra vegetables for a hearty meal.
How can I adjust the spice level of this dish?
The red pepper flakes are optional, so you can omit them if you prefer a milder dish. For a spicier version, increase the amount of red pepper flakes or add a splash of sriracha or hot sauce to the marinade. Adjust according to your taste preferences.
Can I prepare the bulgogi ahead of time?
Yes, you can marinate the beef up to 24 hours in advance. Simply cover the marinated beef and refrigerate it until you’re ready to cook. This will allow the flavors to develop even further. When ready to bake, just spread the beef and vegetables on the sheet pan and follow the cooking instructions.
Conclusion:
This Easy Sheet Pan Beef Bulgogi is the perfect solution for busy weeknights when you want something flavorful without the hassle. The combination of tender beef and vibrant vegetables, all seasoned with a delectable Korean-inspired sauce, makes this dish a family favorite. Enjoy a delicious meal with minimal effort and cleanup!
📖 Recipe:
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Easy Sheet Pan Beef Bulgogi
- Total Time: 35 minutes
- Yield: 4 servings
Description
If you’re looking for a quick and tasty weeknight meal that delivers bold flavors with minimal cleanup, look no further than this Easy Sheet Pan Beef Bulgogi. This recipe features tender slices of beef marinated in a sweet and savory Korean-inspired sauce, all cooked on a single sheet pan along with fresh vegetables. With just a few simple steps, you’ll have a satisfying meal ready to serve in under 35 minutes.
Ingredients
1 lb (450g) beef sirloin, thinly sliced
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 cloves garlic, minced
1 tablespoon ginger, grated
1/2 teaspoon red pepper flakes (optional)
1 large onion, sliced
1 bell pepper, sliced
1 carrot, julienned
1 zucchini, sliced
2 green onions, chopped
1 tablespoon sesame seeds
Cooked rice, for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes. Add the sliced beef and toss to coat. Marinate for at least 15 minutes.
- Spread the marinated beef evenly on a large sheet pan. Add the sliced onion, bell pepper, carrot, and zucchini around the beef.
- Bake for 15-20 minutes, or until the beef is cooked through and the vegetables are tender.
- Remove from the oven and sprinkle with chopped green onions and sesame seeds. Serve hot over cooked rice.
Notes
For a vegetarian version, substitute beef with tofu or tempeh.
Adjust red pepper flakes according to your spice preference.
Marinate the beef up to 24 hours in advance for more intense flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
