Easy Sheet Pan Beef Bulgogi

Easy Sheet Pan Beef Bulgogi
This quick and flavorful sheet pan recipe delivers all the savory-sweet essence of classic Korean Bulgogi, made easy for weeknight dinners. Thinly sliced beef and crisp-tender vegetables roast together in the oven for a fast, fuss-free meal with minimal cleanup.

Ingredients:

Main Ingredients

Ingredient	Quantity
Soy sauce	¼ cup
Brown sugar	2 tablespoons
Worcestershire sauce	1 tablespoon
Fresh ginger, minced	1 tablespoon
Garlic, minced	2 cloves
Gochujang or chili garlic sauce	1 tablespoon
Sesame oil	1 tablespoon
Beef sirloin, thinly sliced	1 ½ lbs
Onion, medium, sliced	1
Snap peas, trimmed	8 oz
Olive oil	2 tablespoons
Salt and pepper	To taste
Scallions, thinly sliced	3
Steamed white rice	For serving

---

Instructions:

1. Marinate the Beef
In a mixing bowl, whisk together the soy sauce, brown sugar, Worcestershire sauce, ginger, garlic, gochujang (or chili garlic sauce), and sesame oil. Add the sliced beef and mix until evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to infuse.

2. Prepare and Roast
Preheat your oven to 450°F (230°C). On a large sheet pan, toss the sliced onion and snap peas with olive oil, seasoning with salt and pepper. Shake off any excess marinade from the beef and lay the slices in a single layer on the other half of the sheet pan.

3. Cook and Serve
Roast for about 10 minutes, or until the beef develops a nice char and the vegetables are tender. Remove from the oven and sprinkle sliced scallions over the beef and vegetables. Serve hot with a side of steamed white rice.

---

Storage Tip:
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months. Reheat thoroughly before serving.