Beef Bulgogi


  1. Combine all ingredients in zip lock bag. Tumble beef to ensure it is well coated. Refrigerate and let marinate 24 hours.
  2. Sautée over medium/high heat in nonstick sautée pan.
  3. Cook until beef starts to caramelize, about 3-5 minutes.
  4. In a separate bowl, combine cabbage and sesame ginger dressing and mix well.
  5. To plate: Add slaw mix to a bowl, top with beef bulgogi, garnish with Rainbow Micro Greens


  • 1 tbsp agave nectar
  • 1 tsp Roma® Black Pepper, Ground
  • Peak Fresh Produce® Cabbage, Shredded
  • 2 tbsp wine, cooking
  • 2 tbsp garlic, fresh, minced
  • 1 tbsp onion(s), green, sliced
  • 1 each kiwi(s), skin removed, mashed
  • 1 lb Braveheart® Black Angus Beef Steak(s), Ribeye, thinly sliced
  • 1 tbsp oil, sesame
  • 2 tsp Toasted sesame seeds, mixed colored
  • 4 tbsp soy sauce
  • 3 tbsp sugar, granulated
  • Village Garden® Sesame Ginger Vinaigrette