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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This quick and easy sheet pan recipe brings the bold flavors of bulgogi-style beef to your table in just 20 minutes. Thin-sliced sirloin or flank steak is roasted alongside onions and bell peppers, then caramelized with a savory-sweet soy sauce mixture. The beef turns tender with crispy edges, while the onions soften and soak up the sauce. Serve it over steamed white rice and garnish with scallions, sesame seeds, or a squeeze of lime for...
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Spread beef, onion, and pepper evenly on a rimmed sheet pan.
Drizzle soy sauce, brown sugar, oil, pepper, and garlic directly over everything.
Roast uncovered for 15–18 minutes, until beef is cooked through and edges are caramelized.
Toss everything once on the pan to coat in the sauce.
Spoon over rice. Add scallions or sesame seeds if using.
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Use thin-sliced sirloin or flank steak for quick cooking and tender results.
Optional garnishes like scallions, sesame seeds, and lime wedges add freshness and texture.
If you don’t have neutral oil, substitute with olive oil but note it may alter the flavor slightly.
Can I use a different cut of beef?
Yes, you can use other thin-sliced cuts like skirt steak or ribeye, but adjust cooking time as needed.
What can I substitute for soy sauce?
You can use tamari or coconut aminos as a gluten-free alternative to soy sauce.
Can I make this dish spicier?
Yes, add a drizzle of sriracha or sprinkle red pepper flakes over the beef before roasting.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
Can I add more vegetables?
Absolutely! Mushrooms, zucchini, or broccoli would work well in this recipe.
