Bulgogi Beef Pasta Stir-Fry

Ingredients

• 250 g beef (thinly sliced, sirloin or ribeye)
• 180 g pasta (spaghetti or linguine)
• 1 medium yellow onion
• 200 g mushrooms (button or cremini), sliced
• 2 cloves garlic
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp gochujang (optional, for mild heat)(optional)
• 1 tbsp rice vinegar
• 1 tbsp neutral oil (for stir-frying)

Instructions

1. 1

   Prep (about 15 minutes): Slice the onion and mushrooms. Mince the garlic. If needed, slice the beef thinly. In a bowl, mix soy sauce, brown sugar, rice vinegar, and gochujang (if using) to make the bulgogi sauce.

2. 2

   Cook pasta (start of the 20-minute cook): Boil pasta in salted water until just al dente, then drain and set aside (reserve a small splash of pasta water).

3. 3

   Stir-fry beef and aromatics (about 8 minutes): Heat a large skillet or wok over medium-high heat with neutral oil. Add beef and cook until browned. Add garlic and cook 30 seconds, then add onion and mushrooms and stir-fry until the mushrooms release moisture and the onions soften.

4. 4

   Finish with sauce and toss (about 7 minutes): Pour in bulgogi sauce and simmer briefly until glossy and slightly thickened. Add drained pasta and toss well, loosening with a splash of reserved pasta water if needed.

5. 5

   Serve (about 5 minutes): Turn off heat, drizzle with sesame oil, and top with toasted sesame seeds. Toss once more and serve hot.