Top Sirloin Steak

Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.

Other cuts that you can use for this recipe:

Coulotte Steak

For best results use Certified Angus Beef^® brand

Bulgogi Hoagie

Serves 4

Cuisine: Korean

Category: Sandwiches & Salads

This is sandwich perfection, combining the sweet and savory flavors of beef bulgogi with a creamy slaw and spicy kimchi. Amazing flavor, great texture and a simple sandwich to make.

Prep Time

20 mins

Other Time

1 hr

Cook Time

5 mins

Total Time

1 hr 25 mins

Ingredients:

1 1/2 pounds Certified Angus Beef^® Bertolino shaved steak
3 tablespoons soy sauce
2 tablespoons plus 1 teaspoon brown sugar, divided
1 tablespoon plus1 teaspoon sesame oil, divided
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1/2 Asian pear (or 1 whole kiwi), peeled and grated
2 tablespoons mayonnaise
2 teaspoons rice vinegar
1/4 teaspoon salt
2 cups shredded coleslaw mix
4 scallions, thinly sliced
1 teaspoon canola oil
1 1/2 cups Kimchi
4 hoagie or sub rolls

Instructions:

In a mixing bowl, combine soy sauce, 2-tablespoons brown sugar, 1-tablespoon sesame oil, garlic, ginger and pear (or kiwi). Whisk thoroughly to incorporate all marinade ingredients. Submerge shaved steak in marinade 1 hour or up to 3 hours, refrigerated.
Prepare slaw by combining mayonnaise, remaining 1-teaspoon brown sugar, remaining 1-teaspoon sesame oil, rice vinegar and salt. Add coleslaw mix and scallions, then toss to coat.
Heat cast iron skillet or griddle to high heat, add canola oil to pan and add marinated meat in one even layer. If using a cast iron skillet, work in 2 batches. Sear beef for 2 minutes while frequently chopping and flipping beef until no raw remains; remove pan from heat.
Construct sandwiches by placing 1/4 of the cooked beef in each roll topped with 1/4 of the slaw and kimchi.