This is a more affordable version of Bulgogi (meaning fire-beef), a dish of Asian beef with bbq sauce. The sauce is sweet, salty, and savory. It's traditionally made with a high quality rib-eye or sirloin beef. I had some spicy pork sausage, so I used it instead. Don't be afraid to substitute. I added some bok choy. You could add some mushrooms, carrots, or peppers for extra nutrition.
Ingredients
1 onion, thinly sliced in strips
2 small heads bok choy
2 lbs spicy pork sausage
4 tbsp cornstarch
In blender:
2 apples, cored
1 pears
1 tbsp ginger
3 cloves garlic
3-4 tbsp chili paste
2 tbsp brown sugar or honey
3-4 soy sauce
1 tsp cumin
1 tsp coriander
1/4 tsp celery seed
2 tsp lime juice
carrots
red or yellow peppers
mushrooms
Garnish:
green onion
white sesame seeds
sesame oil
Instructions
Read Susie's Tips and Tricks below
1. In a large saute pan, add oil and saute onion and bok choy. Cook to a texture you prefer. We like it tender crisp; about 4-5 minutes. Remove from pan and set aside.
2. In a blender, puree all of the sauce ingredients together. Taste and adjust as necessary.
3. Add the pork and sprinkle evenly with cornstarch, cooking over medium heat. Let it get a bit crispy. Don't move it around constantly; let it caramelize. Once it is almost fully cooked, pour the sauce over the top and let thicken.
4. Return the onions and bok choy, and other vegetables if you chose to use.
5. Garnish with green onions, sesame seeds, and a drizzle of sesame oil.
Susie's Tips and Tricks
This version includes apple and pear. You can use either or both if desired.
Traditionally, this recipe is made with rib eye beef marinated in the sauce, pan-fried or bbqed.
Adjust spice as desired. Use plain pork sausage if desired.
Serve with coconut rice.
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