100% Grass-Fed Beef Strips Korean Style (Bulgogi)

Name: 100% Grass-Fed Beef Strips Korean Style (Bulgogi)
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1.1 lbs (500 grams) very thinly sliced grass-fed beef strips, about 3/4 inch (2 cm) wide (such as top round, sirloin tip, rump, chuck, or shoulder); 4 tablespoons soy sauce (use tamari if you avoid wheat, and choose a traditionally fermented one if possible); 2 tablespoons sugar (preferably raw cane sugar, panela, coconut sugar, or honey); 2 medium scallions, finely chop the white part and slice the green tops thinly, reserving some of the green for garnish; 6 garlic cloves, finely minced; 2 tablespoons dry sherry; 2 tablespoons sesame oil for marinating (or substitute with light olive oil if needed); Oil for stir-frying (use a high-quality light olive oil for high heat; avoid polyunsaturated oils like sunflower or refined oils for frying); Salt to taste (I used 1 teaspoon unrefined sea salt); 1 teaspoon crushed red pepper flakes (this amount makes it noticeably spicy but not overwhelming; adjust to taste or omit if you prefer mild); Sesame seeds (optional)

DeYerba @cook_5405919

Cooking with beef doesn't always mean using the most premium cuts or making towering burgers with fries. Not that I have anything against those (quite the opposite), but to kick off De Yerba's Cookpad account, I wanted something a bit more special. Korean-style beef, or bulgogi, definitely fits the bill, just like the rest of Korean cuisine.

Korean food is still somewhat unknown in Spain, but it's one of the world's most prized cuisines, and its mix of flavors and ingredients will leave a lasting impression: sweet, salty, spicy, umami—your taste buds will be busy picking out all the layers in every bite. If you've never tried it, now you can make it at home without needing to visit a Korean restaurant (though I highly recommend it if you get the chance). In the meantime, dust off your wok, gather your ingredients, and surprise your loved ones with this grass-fed beef dish with a unique twist. Let's get started.

DeYerba @cook_5405919

Saved

Ingredients

30 minutes

Serves 4 servings

1.1 lbs (500 grams)very thinly sliced grass-fed beef strips, about 3/4 inch (2 cm) wide (such as top round, sirloin tip, rump, chuck, or shoulder)
4 tablespoonssoy sauce (use tamari if you avoid wheat, and choose a traditionally fermented one if possible)
2 tablespoonssugar (preferably raw cane sugar, panela, coconut sugar, or honey)
2medium scallions, finely chop the white part and slice the green tops thinly, reserving some of the green for garnish
6garlic cloves, finely minced
2 tablespoonsdry sherry
2 tablespoonssesame oil for marinating (or substitute with light olive oil if needed)
Oil for stir-frying (use a high-quality light olive oil for high heat; avoid polyunsaturated oils like sunflower or refined oils for frying)
Salt to taste (I used 1 teaspoon unrefined sea salt)
1 teaspooncrushed red pepper flakes (this amount makes it noticeably spicy but not overwhelming; adjust to taste or omit if you prefer mild)
Sesame seeds (optional)

Saved

Steps

30 minutes

1

Mix the soy sauce, sugar, scallions (reserve some of the sliced green tops for garnish), sherry, sesame oil, salt, and red pepper flakes. Marinate the beef in this mixture overnight in the refrigerator (or at least 6 hours).
2

Take the beef out of the fridge 30 minutes before cooking to let it come to room temperature. Grass-fed beef is leaner, so sudden temperature changes can make the meat tough. Always let grass-fed beef rest at room temperature before cooking.
3

Stir-fry the beef for about 1 minute per side over medium-high heat until browned but not overcooked. Work in batches so the oil stays hot and the beef browns well. A wok is ideal for high heat, but a regular skillet works too.
4

Sauté any leftover onion and garlic, then pour it over the cooked beef.
5

Serve over white rice, sprinkle with the reserved scallion greens and sesame seeds, and add a side of kimchi. Enjoy!

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Cooksnaps

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DeYerba @cook_5405919

Published in the US on May 12, 2026 13:34

De Yerba, La Carne de Pasto es una iniciativa que fomenta la ganadería respetuosa con los animales y el medio ambiente a través de una crianza y una alimentación basada en pastos. Visítanos en www.lacarnedepasto.com.

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