Beef Bulgogi With Coconut Sticky Rice
Servings Prep Time
6-8Servings 10Minutes
Cook Time Passive Time
20Minutes 1-8Marinate Hours
Servings Prep Time
6-8Servings 10Minutes
Cook Time Passive Time
20Minutes 1-8Marinate Hours
Ingredients
Beef Bulgogi
  • 2Pounds Beef TenderloinSliced into half inch thick strips
  • 3/4Cup Soy SauceLow sodium
  • 1/2Cup Sugar
  • 4Cloves GarlicMinced finely or grated on a Microplane
  • 4 ScallionsThinly sliced (reserve a bit for garnish)
  • 4Tablespoons Sesame Seeds
  • 4Tablespoons Sesame Oil
  • 1Teaspoon Black PepperSeason to taste
  • Mini Pepperfor garnish, red or yellow, sliced very thinly
Coconut Sticky Rice
  • 2Cans Coconut Milk
  • 2 1/2Cups Water
  • 1/3Cup Sugar
  • 2Teaspoons Sea Salt
  • 3Cups Basmati Rice
Instructions
Beef Bulgogi
  1. Place sliced beef in a ZiplocĀ® bag. Combine the rest of the ingredients; pour over the beef. Refrigerate for at least one hour or overnight.
  2. After lightly oiling and preheating your grill, quickly sear the meat in batches until cooked to your preference.
  3. Garnish with reserved scallions and colored peppers and serve with coconut rice and.
Coconut Sticky Rice
  1. Combine all ingredients in a rice cooker and stir until sugar is dissolved.
  2. Turn on the rice cooker and let it do its magic. Your rice will be done in about 15-20 minutes.