Korean Bulgogi Beef Loaded Fries

• 1 lb beef sirloin, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1/2 tsp black pepper
• 4 cups frozen fries, cooked according to package instructions
• 2 tbsp vegetable oil
• 2 green onions, chopped
• 1 tbsp sesame seeds
• Optional: 1/2 tsp red pepper flakes for heat

Steps

1. 1 In a bowl, mix beef with soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper. Marinate for at least 15 minutes.
2. 2 Cook frozen fries according to package instructions while beef marinates.
3. 3 Heat vegetable oil in a large skillet over medium-high heat.
4. 4 Add marinated beef, reserving the marinade, and cook until browned, about 5-6 minutes.
5. 5 Add reserved marinade to the skillet and cook for an additional 2 minutes.
6. 6 Divide fries among serving plates.
7. 7 Top fries with bulgogi beef.
8. 8 Garnish with chopped green onions, sesame seeds, and red pepper flakes if desired.

Equipment

• Large skillet
• Cutting board and knife

Variations

• Substitute pork for beef for a different flavor profile.
• Add sautéed mushrooms or bell peppers for extra veggies.

Substitutions

• If sirloin is unavailable, flank steak or skirt steak can be used.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Serve with a cold beer or a refreshing Asian pear cider.
• Add a side of steamed rice for a heartier meal.

Nutrition

Tips

• For extra flavor, let the beef marinate for up to 2 hours in the refrigerator.
• Use a cast iron skillet for the best sear on the beef.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: This dish does not freeze well due to the texture of the fries.

Serving Suggestions

• Pair with a side of kimchi or a simple cucumber salad.
• Serve with Sriracha mayo for an extra kick.

FAQ