Korean Beef and Vegetable Scramble (Bulgogi Inspired)

Ingredients

• about 450 g Beef Sirloin (thinly sliced)
• 2 tablespoons Soy Sauce (tamari for gluten-free)
• 1 tablespoon Brown Sugar
• 1 tablespoon Sesame Oil
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 1/4 teaspoon Black Pepper
• 1 tablespoon Vegetable Oil
• 1/2 medium Onion (thinly sliced)
• 1/2 medium Red Bell Pepper (thinly sliced)
• 1 cup Mushrooms (sliced)
• 8 large Eggs
• 2 tablespoons Scallions (chopped, for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the thinly sliced beef sirloin with gluten-free soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, and black pepper. Marinate for at least 10 minutes (or up to 30 minutes in the refrigerator).
2. 2Heat vegetable oil in a large skillet over medium-high heat.
3. 3Add the marinated beef to the skillet and stir-fry until browned and cooked through, about 3-5 minutes. Remove the beef from the skillet and set aside.
4. 4Add the thinly sliced onion, red bell pepper, and sliced mushrooms to the skillet and sauté until softened, about 5-7 minutes.
5. 5Whisk the eggs in a bowl and pour them into the skillet with the vegetables. Cook, stirring occasionally, until the eggs are set but still slightly moist.
6. 6Return the cooked beef to the skillet with the eggs and vegetables. Stir to combine.
7. 7Garnish with chopped scallions and serve immediately.

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