Sheet Pan Beef Bulgogi

Thin slices of beef are marinated in a savory umami sauce and quickly roasted until tender and juicy alongside onion and snap peas in this Sheet Pan Beef Bulgogi recipe. Serve over rice for a quick and easy dinner with little clean up!

👥 6 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 15 min🔥 Cook: 10 min👤 Amy Flanigan📖 bellyfull

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
whisk
oven
pan
baking sheet

📝 Preparation Steps

In a large bowl, whisk together the soy sauce, brown sugar, Worcestershire sauce, ginger, garlic, chili garlic sauce, sesame oil, and sesame seeds. Add the steak and toss to coat well. Cover and chill in the fridge for at least ⏱️ 20 minutes (⏱️ 1 hour is better, overnight is ideal.)

brown sugar2 tablespoonsWorcestershire sauce1 tablespoonminced ginger1 tablespoonminced garlic2 cloveschili garlic sauce1 tablespoonsesame seeds2 teaspoons

Let beef come to room temperature for about ⏱️ 30 minutes. Preheat oven to 450 degrees F.

Coat a large rimmed baking sheet with nonstick spray (like a half sheet pan.)

Place onion and snap peas on the baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat, then push to one side of the pan.

snap peas8 ouncesolive oil2 tablespoon

Remove sirloin from the marinade, letting excess drip off, then arrange on the other side of the pan (try to have them in a single layer as best as possible.)

Place pan in the oven and roast for about ⏱️ 10 minutes until steak is slightly charred and vegetables are crisp-tender.

Sprinkle with the diced scallions, toss to coat.

Serve with cooked white rice.

Nutrition Facts

calories

269 kcal

fat Content

11 g

serving Size

1 serving

fiber Content

2 g

sugar Content

9 g

sodium Content

887 mg

protein Content

27 g

cholesterol Content

62 mg

carbohydrate Content

14 g

saturated Fat Content

2 g

unsaturated Fat Content

8 g

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