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A simple meal to whip up and a much healthier alternative than the take out version.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2-3 people
My garden is cranking out produce, and I also had some things in my refrigerator to use up. This tasted pretty good! Feel free to use other seasonings and to double or triple the recipe.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings
Cut beef into strips. Combine water, cornstarch, sugar, lemon juice, soy sauce, salt and bouillon cube in bowl, mix well. Heat salad oil in wok or electric skillet until medium hot.
In a large wok or nonstick skillet, heat the 2 tablespoons oil over medium-high heat. Add the meat and stir-fry until no longer pink, about 1 minute.
Thinly slice beef (slightly frozen beef will slice into thin strips more easily). Cut the strips into 2 1/2 inches in lengths.
In a bowl, combine cornstarch, sugar, soy sauce and apple juice or water until smooth. Add beef and toss to coat; set aside. In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 Tbsp. oil for 1 minute.
Cut steak in half and then crosswise into 1/8 inch thick strips. In wok or deep-sided 12 inch skillet, heat oil over medium high heat. Add beef, gingerroot and garlic; stir-fry 2-3 minutes or until beef is browned.
Slice beef into thin strips. Mix cornstarch, broth, soy sauce until smooth. Set aside.
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A friend of mine brought home a Korean dish recipe. It was pronounced Pagogie, I am sure that is not the correct spelling. It consisted of stirfried beef, soy sauce, potatoes, onions, brown sugar, and almost any thing else you wanted to add, without overpowering it. It is served over a bed of rice (naturally) and topped with an egg omelet.
By jack sutton from Pensacola, FL
Editor's Note: The correct name is "Bulgogi", a Korean beef dish.
It's called Bulgogi. Here's a recipe I've used for it that turns out great:
I was going to say the same thing- Bulgogi, absolutely delicious. My Dad was stationed in Korea an learned how to make it on a hibachi.
It is Bulgogi but I've never had it topped with an egg. Usually it's simply served over rice with Kimchi on the side. Yum! It is indeed a tasty dish! You can easily just go ahead and top it with a fried egg cooked to your liking. If you Google 'Stirfry Bulgogi' you'll find oodles of recipes for it.
I have the recipe somewhere in my paper recipe notebooks but couldn't find it just now with a quick search but when I do I'll share it with you. It was the recipe a boyfriend of mine, when I was in my 20's, mom made all the time. She was Korean and he was born to her in Korea by an American soldier during the Korean war. Anyway, it's an authentic recipe so will try to find it for you and send it via personal message.
Hi, I ran across this recipe for what you are looking for. Here is the link for the recipe:
Copy and paste if link doesn't work.
Everyone is right, it's Korean Bulgogi; A friend let me taste some more than ten years ago, which she had gotten from what we thought was a Chinese carry-out. Enter the computer age, and several things were against me in searching for the recipe-I thought it was Chinses cuisine, and my friend had pronounced it 'beef bull-cokey'!
Just wanted to let you know to check your messages in the message center here at ThriftyFun because I found the recipe I spoke of earlier here and sent it to you. :-)