Description
This Sheet Pan Korean Beef Bulgogi is a quick and flavorful dinner, featuring thinly sliced marinated beef sirloin roasted alongside tender snap peas and onions. Ready in just 30 minutes, it’s perfect for a weeknight meal. Serve over steamed rice for a complete, satisfying dish
Ingredients
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¼ cup soy sauce
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2 tbsp brown sugar
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1 tbsp Worcestershire sauce
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1 tbsp minced ginger
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2 cloves garlic, minced
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1 tbsp gochujang (or chili garlic sauce)
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1 tbsp sesame oil
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1½ lbs beef sirloin, sliced thin
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1 medium onion, sliced
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8 oz snap peas, trimmed
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2 tbsp olive oil
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Salt and pepper, to taste
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3 scallions, sliced
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Steamed white rice, for serving
Instructions
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Marinate the Beef:
In a medium bowl, whisk together soy sauce, brown sugar, Worcestershire sauce, ginger, garlic, gochujang, and sesame oil.
Add sliced beef, tossing to coat. Cover and marinate in the refrigerator for at least 1 hour. -
Prepare for Roasting:
Preheat oven to 450°F (230°C).
On a large baking sheet, toss onion and snap peas with olive oil, seasoning with salt and pepper.
Drain marinated beef and arrange it in a single layer on the other side of the baking sheet. -
Roast to Perfection:
Roast for 10 minutes, until beef is slightly charred and veggies are tender.
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Serve & Enjoy:
Toss with sliced scallions and serve hot over steamed white rice.
Notes
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You can substitute gochujang with chili garlic sauce if you don’t have it on hand.
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For extra flavor, you can garnish with toasted sesame seeds or more scallions.
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Serve with a side of kimchi for an authentic Korean meal.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 10g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg