PREP TIME: 30 minutes
TOTAL TIME: 30 minutes
SERVINGS: 6 Servings
INGREDIENTS
Bulgolgi BEEF:
2 lbs. thinly sliced flank steak
1 cup Monsoon Kitchens® Bulgogi Marinade
SLAW:
1/2 cup cup water
1/4 cup sugar
1/4 cup rice white vinegar
1/2 cup julienned carrot
1/2 cup thinly sliced white onion
1/2 cup thinly sliced small cucumber
pinch of kosher salt
pinch of kosher salt
CHUTNEY MAYONNAISE:
1 cup mayonnaise
DIRECTIONS
- Marinate the beef in Monsoon Kitchens® Bulgogi Marinade for 4 hours.
MAKE THE SLAW:
- In a small saucepan, combine the water, sugar and vinegar and bring to a boil.
- Transfer the vinegar mixture to a bowl and cool. Add the carrot, cucumber and onion, mix well, and season with salt.3. Set aside to marinate for 30 minutes or store in the refrigerator.
- Mix mayonnaise with Monsoon Kitchens® Cilantro Chutney well.
- Grill or saute the beef till cooked. Remove from heat and cover to keep warm.
Sandwiches:
- Place bulgogi beef on toasted french baguette sandwich rolls.
- Top with slaw and drizzle with mayo flavored with MK Cilantro Chutney .
- Garnish with cilantro sprigs and enjoy!
