EASY BULGOGI RECIPE RECIPES

Steps:

• Score the meat, if necessary, and place between two pieces of plastic wrap, pound lightly with meat pounder, lightly, to tenderize. Slice the meat on the diagonal into thin strips. Place the meat in a shallow non-reactive baking dish. In a large bowl combine the marinade ingredients and pour them over the meat, mixing well. Cover and marinate in the refrigerator for 1 to 2 hours. Preheat the grill. Remove the meat from the marinade. Over high heat grill for 1 to 2 minutes on each side, until meat is nicely browned. Alternately, the meat may be cooked in a very hot frying pan. Wrap a few pieces of beef in a lettuce leaf and all or any of the garnishes. Eat at once.;
• Julienned scallions mixed with chopped red leaf lettuce, red pepper flakes, sesame oil, soy sauce, rice vinegar, black pepper .
• Daikon julienned with vinegar, pickled radish, carrot, julienned .

Steps:

• Preheat the oven to 400°F.
• Line a baking sheet with parchment paper.
• Trim the cauliflower head so it will rest on a flat surface. Cut the cauliflower into 1-inch-thick "steaks" or slices.
• For the za'atar mixture, whisk together the sumac, pepper, thyme, oregano, sesame seeds, salt, and olive oil in a small bowl until well combined.
• Place the cauliflower slices on the prepared sheet pan and rub them on all sides with the za'atar mixture. Bake cauliflower on middle rack of oven for 15 minutes.
• Carefully flip the cauliflower steaks. Continue baking until golden brown, about 10 minutes. While the cauliflower bakes, prepare the bean salad.
• Combine the cannellini beans, tomatoes, olives, parsley, olive oil, vinegar, salt, and black pepper in a large mixing bowl and toss to combine. Set aside.
• Check to see that cauliflower is done. Remove from oven or add time as needed.
• To serve, plate each cauliflower steak with a side of bean salad. Serve immediately.