Learn how to cook beef bulgogi on a sheet pan in a super hot oven to deliver a delicious weeknight meal. For best results, you’ll want some meat with marbling. Serve over rice.
Preparation Details
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 25 mins
Servings: 6
Ingredients
- 1 ½ pounds flat iron steak
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon minced ginger
- 1 tablespoon sesame oil
- 1 tablespoon chili 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
Steps
- Slice steak across the grain as thinly as possible.
- Whisk soy sauce, brown sugar, fish sauce, ginger, sesame oil, chili paste, sesame seeds, and garlic together in a large bowl until combined. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour to overnight.
- Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.
- Coat a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side of the prepared sheet pan. Drizzle with enough olive oil to coat; season with salt and black pepper. Remove steak from marinade and shake off excess; place on other side of the prepared sheet pan. Discard remaining marinade.
- Bake in the preheated oven until steak is slightly charred on edges, 10 to 12 minutes. Garnish with green onions.
