Presented by Arman
PREP:5 mins COOK:5 mins TOTAL:10 mins
▢1 1/2 lbs skirt steak
▢1/2 cup bulgogi sauce
▢1 teaspoon oil
▢1/2 large onion thinly sliced
▢1/4 teaspoon salt
▢1/4 teaspoon pepper
Place the beef in plastic wrap and place it in the freezer for at least an hour. Once firm, use a sharp knife to slice it into 1/4-inch strips.
In a mixing bowl, add the sliced beef, along with the bulgogi sauce, oil, and onions, then season with salt and pepper. Let it sit for at least 5 minutes, or up to two hours.
Once ready to cook, add oil to a non-stick skillet and place it over a hot heat. Once hot, add the beef and cook for 1-2 minutes until seared on all sides.
Transfer to a plate and cover with tin foil for 3 minutes. After that, serve immediately.