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Sheet Pan Bulgogi Beef

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
85 min
SERVINGS
6 servings
Dinner Korean
Sheet Pan Bulgogi Beef
Ingredients
  • 1 1/2 pounds flat iron steak
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon chile paste
  • 2 teaspoons sesame seeds
  • 2 cloves garlic, minced
  • cooking spray
  • 1 onion, sliced
  • 1 (8 ounce) package sugar snap peas
  • 2 tablespoons olive oil, or as needed
  • 1 pinch salt and ground black pepper to taste
  • 1 bunch green onions, thinly sliced on the diagonal
Instructions
1
Cut the steak into thin, uniform slices by slicing it in a perpendicular direction to its natural fibers.
2
Combine soy sauce, brown sugar, fish sauce, grated ginger, sesame oil, chili paste, sesame seeds, and minced garlic in a large bowl. Whisk the mixture until it's smooth and well incorporated. Add the sliced steak to the bowl and toss everything together until the steak is evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate it for 1 hour or longer, depending on your schedule.
3
Heat the oven to a high temperature of 450 degrees F (230 degrees C). Remove the steak from the refrigerator and let it sit at room temperature for a while.
4
Spray a baking sheet with cooking spray to prevent the vegetables from sticking. Arrange sliced onions and sugar snap peas on one side of the prepared baking sheet, leaving space between each piece. Drizzle enough olive oil over the vegetables to coat them evenly; season with salt and black pepper to taste. Remove the steak from its marinade, shaking off any excess liquid; place it on the other side of the prepared baking sheet. Discard the remaining marinade.
5
Bake the steak in the preheated oven for 10 to 12 minutes, or until it's slightly caramelized on the edges. Garnish with chopped green onions to add a pop of color and freshness.