Bulgogi “Fire Meat”

***Meat has to marinade for 2 1/2 hrs before cooking***
1 1/2 pounds flank steak or chicken                     
4 1/2 T. soy sauce
1 T. Sriracha hot chili sauce
1 T. chili garlic sauce
Dash of pepper
2 1/2 tablespoons sugar
3 cups cooked white rice
2 1/2 T. minced garlic
2 T. sesame oil
2 carrots (thinly julienned)
4 T. minced green onion
1/2 head cabbage (thinly sliced)
1 white onion (cut in thin strips)
3 broccoli stocks chopped (optional)
1. Mix marinade ingredients (soy sauce, chili sauce, garlic sauce, pepper, and sugar) together well then add meat and coat well.
Refrigerate for at least 2 1/2 hrs. (I doubled all the sauces bc I wanted more since I added the broccoli).
2. Start your rice. Sauté the garlic in the sesame oil in a wok or large pot, then add meat and cook. Remove the meat and keep warm.
3. Add the veggies to the liquid in the pot, stir and put a lid on it until the veggies are as soft as you like. (I put carrots and broccoli
first for a few minutes, then the onion for a minute or so, then the cabbage).
4. Add meat and stir. Eat over rice!
If you want to do it a combo meat like steak and chicken, make a marinade for both meats and put them separately in a Ziploc bag. Cook the
steak and remove, then cook the chicken. I don’t feel the need to double the veggies, except maybe add another carrot.
If it is too hot, add some water to the pot when everything is done cooking. It will help tone down the heat and you will have some sauce for your rice. (Matt and I just added some more soy sauce to our bowls).
***Recipe from Ericka Porrazza***

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