Korean Bulgogi Beoseot Gangjeong-Sweet Crispy Mushrooms with Steak

Traditionally deep fried, we’ve lightened up these tasty mushrooms that still deliver on flavor. You can find gochujang in the Asian aisle of most grocery stores, it’s great to have on hand to add a pop of flavor to a variety of dishes.

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Sirloin steak bowl with mushrooms and potatoes and spinach and rice

Gluten-Free Keto Paleo

PREP: 5 min. ACTIVE: 10 min. PASSIVE: 5 min.

15 minutes serves 2-4

Gluten-Free Keto Paleo

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Ingredients:

16 OZ white mushrooms, quartered
1 Korean Bulgogi Marinated Pre® Sirloin Steak
1/4 orange bell pepper, diced small
1/4 yellow bell pepper, diced small
2 T butter
1/4 C Mirin or white wine
1 T low sodium soy sauce
1 T Gochujang (Korean red pepper chili paste)
1 T rice wine vinegar
1/4 t kosher salt
2 T honey

Cook your Korean Bulgogi sirloin steak to your desired doneness.
Melt butter in a large sauté pan over medium heat.
Add the mushrooms and peppers and cook, stirring occasionally for 5 minutes.
Add the mirin and continue to cook until liquid is almost absorbed.
Keep cooking the mushrooms, stirring, until they begin to crisp around the edges.
Mix the soy sauce, gochujang, vinegar, salt and honey in a small bowl, add to the mushrooms and peppers and reduce heat to low.
Simmer until sauce thickens slightly, about 3 minutes.
Serve the mushrooms warm or at room temperature and add your favorite sides!