Bulgogi Beef Skewers With Pickled Veggies
Savory and sweet marinated beef is topped with crunchy pickled vegetables. Serve in a lettuce wrap for a fresh, flavorful meal.
Ingredients
Marinade
- ¼ cup reduced-sodium tamari (or soy sauce)
- 2 tbs. rice vinegar
- 2 tbs. muscovado sugar (or brown sugar)
- 1 tbs. sesame oil
- ½ medium pear, finely grated
- 4 garlic cloves, finely grated
- ½ tbs. finely grated ginger
- ¼ tsp. freshly ground black pepper
- ⅛ tsp. sea salt
Pickled Veggies
- ½ cup white vinegar
- ¼ cup rice vinegar
- 2 tbs. water
- 1 tbs. muscovado sugar (or brown sugar)
- 1 garlic clove, finely grated
- 1 tsp. finely grated ginger
- 1 tsp. toasted white sesame seeds
- ½ tsp. red-pepper flakes
- ½ tsp. sea salt
- 2 cups thinly sliced English cucumber
- 2 large carrots, cut into matchsticks (about 2 cups)
- 8 large radishes, cut into matchsticks (about 2 cups)
Beef Skewers
- 1 ½ lb. rib eye steak (three 8-oz. steaks)
- 20 presoaked wooden skewers
- 1 tsp. toasted white sesame seeds
- ¼ cup thinly sliced scallions
- 1 head of Boston Bibb or romaine lettuce
Directions
Prepare the beef:
STEP 1
Wrap the steaks individually in beeswax or plastic wrap and freeze for 45 minutes to an hour for easier slicing.
Prepare the marinade:
STEP 1
Add all ingredients to a medium bowl and stir to combine. Reserve ¼ cup of the marinade for brushing during grilling.
STEP 2
Add the beef slices and allow to marinate for at least one hour (or up to four hours) in the refrigerator.
Prepare the pickled veggies:
STEP 1
Place all ingredients except the vegetables in a small saucepan over low heat. Simmer for four to six minutes, until the sugar is dissolved.
STEP 2
Place the vegetables in a large glass container with a tight-sealing lid and add the hot pickling liquid.
STEP 3
Seal the container and shake to incorporate.
STEP 4
Refrigerate for 30 to 45 minutes.
Prepare the skewers:
STEP 1
Slice the steaks across the grain, ¼ inch thick, and thread onto the skewers so that each piece folds like an accordion.
STEP 2
Grill the skewers for three to four minutes on both sides until golden brown. Lightly brush skewers with reserved marinade and cook briefly on both sides to seal.
STEP 3
Sprinkle the skewers with toasted sesame seeds and scallions, and serve inside lettuce cups, if desired.
STEP 4
Top with the pickled vegetables.
Photography: Terry Brennan; Styling: Betsy Nelson
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Jose Guzman, RDN, is a New Mexico-based dietitian and chef.
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This Post Has One Comment
This is so easy and makes a great meal!