Name: Bulgogi Ground Beef Stir Fry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Korean
Ingredients: 1 pound lean ground beef; 1/2 tablespoon Low sodium soy sauce; 1 tablespoon beef tallow (see Cook's Notes); 1 white onion, cut in half and sliced; 1 red bell pepper, cut into small pieces; 1 small baby bok choy, leaves set aside and stalk cut into small pieces; 1 to 2 cups snow peas, stringed and corners trimmed; 3 cloves garlic, minced; 5 ounces of Bulgogi Marinade (see Cook's Notes); Salt and freshly ground black pepper to taste; Hot Cooked white rice, to serve; Cilantro leaves, optional

Bulgogi Ground Beef Stir Fry

This bulgogi ground beef stir fry uses store-bought bulgogi sauce for quick prep and delicious Korean-style flavor to make an easy weeknight meal.

50 min total 30 min prep 20 min cook 4 638 cal

Instructions

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1 Gather all ingredients. Preheat a cast iron skillet and a large wok-style pan to medium-high heat.
2 Lightly season the beef with salt and pepper. Add beef to the cast iron skillet, and allow to lightly sear before gently breaking it up into small chunks, but not too fine.
3 Add in soy sauce. Cook until beef is no longer pink, then set aside.
4 Add beef tallow to the wok. Add onions and saute just to get some color on them. Add bell pepper and chopped bok choy stalks; stir fry for 1 to 2 minutes. Add in snow peas, then garlic. Cook, stirring regularly to ensure everything softens but also stays crisp.
5 Add in bok choy leaves last. Give all the vegetables 1 full stir, then add bulgogi marinade. Stir, then stir beef into the mix.
6 Serve over hot white rice; garnish with cilantro leaves.