This beef bulgogi is so delicious and easy to throw together. It is a classic Korean dish that should be incorporated into everyone's weekly menu. This dish is composed of fluffy, steamed white rice topped with sweet and savory ribeye steak that melts in your mouth. If you decide to create this dish you will not be disappointed.
2 Braveheart Boneless Ribeye Steaks, thinly sliced
1 apple, grated
1 white onion, sliced
½ cup green onion, diced
4 garlic cloves, minced
¼ cup brown sugar
⅓ cup soy sauce
2 tbsp rice mirin
1 tbsp sesame oil
1 tbsp honey
1 tsp black pepper
1 cup jasmine rice
oil
Directions
Cook rice according to package directions and set aside.
In a large bowl, combine thinly sliced ribeye steak, apple, onion, green onion, garlic,brown sugar, soy sauce, rice mirin, honey, sesame oil, and black pepper.
Mix ingredients until they are well combined.
Cover bowl and let steak marinate in the fridge for 20 minutes to 4 hours.
Heat oil in a large pan over medium-high heat.
Add marinated beef and cook until steak is seared and brown on all sides. Remove from the pan.
Serve in a bowl with jasmine rice and enjoy!
Want more recipe inspiration? Try Braveheart New York Strip Mongolian Beef.
One bite of this creamy, hearty beef stroganoff will have your taste buds happy. The tender egg noodles create a perfect base for the smooth mushroom and tender beef sauce. If you want an easy meal for a night in, consider giving this one a go.
1 Braveheart Boneless Ribeye Steak
1 package egg noodles
Olive oil
1 onion, diced
2 cups mushrooms, sliced
3 tbsp butter
2 tbsp flour
2 cups beef stock
2 tbsp worcestershire sauce
1 tbsp dijon mustard
⅔ cup mayonnaise
2 cups carrots, diced
3 cloves garlic, minced
2 tbsp tomato paste
Tenderize ribeye and thinly slice. Season with salt and pepper and set aside.
Heat a cast iron skillet to medium high heat and add oil.
Once oil is hot, arrange ribeye pieces in the pan and cook until all sides are seared and brown. Remove from pan.
Add butter to the pan and add onion, carrot, garlic, and mushrooms.
Cook until vegetables begin to soften and onions are translucent then add salt and pepper.
Mix well and stir in dijon mustard and tomato paste. Let cook for 1 minute.
Add flour to the vegetable mixture and mix.
Next, add worcestershire sauce, beef stock, and steak. Let simmer for 30 minutes and add mayonnaise.
Mix until consistency is smooth and there are no clumps.
Cook egg noodles according to package and drain. Serve with sauce and enjoy!
Looking for more recipe inspiration? Try Braveheart Philly Cheese Steak Egg Rolls.
This recipe is so versatile it can be served for breakfast, lunch, or dinner! It is easy to make and produces the most intense of flavors. Pair with a side of toast and indulge in a protein-packed, flavorful meal.
2 Braveheart Boneless Ribeye Steaks
½ cup parsley leaves
½ cup chopped basil
2 tablespoons chives
1 shallot, diced
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
⅓ cup extra virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste
1 tablespoon canola oil
6 fried eggs
Directions
Combine parsley, basil, chives, shallot, garlic and red pepper flakes in a small bowl. Add olive oil and vinegar and mix well. Season with salt and pepper to taste and set aside.
Pat both sides of steak dry and season with salt and pepper.
Heat a large cast iron skillet over medium high heat and add canola oil.
Place the steak in the skillet and cook until a dark crust has formed, about 4-5 minutes. Flip and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.
Fry eggs in a pan, sunny side up until egg whites are cooked through.
Thinly slice steak against the grain and serve with garlic herb sauce and eggs.
Looking for more recipe inspiration? Try Braveheart Steak and Egg Fried Rice Bowl. It is a yummy twist on a classic recipe.
