Not your every day meat and potatoes!
- Jonathan Sindler
- Apr 16, 2022
- 1 min read
It's Passover. That means for the next 8 days, Jewish menus become limited (for those who observe) because of not being able to eat anything with any type of grain that can ferment and become leavened. I'm Jewish, but not religious and while my family and I do celebrate the holiday, we do not observe the food rules beyond the first Seder.
Today's lunch however, does fit the Passover menu rules (unless you are orthodox Jewish). Check out my new Bulgogi Beef Fries. I thought about creating this recipe a few weeks ago but decided to make it today. It is OFF. THE. CHARTS. GOOD!

Last night I marinated onions and beef (I used thinly shaved beef which you can find in the meat section of your grocery store) in soy sauce, ponzu, sesame oil, garlic, ginger, scallions (white parts) Sriracha, and some sambal. Then today, I cooked it in a wok (in 2 batches) while the fries were in the oven. For a little extra heat, I sprinkled on some Korean pepper flakes while it cooked.


Once the fries were done and crispy, I added a layer of salt and pepper, followed by the bulgogi meat and onions, and as if that wasn't enough, I added some fresh kimchi, a drizzle of sambal, sesame seeds, and more scallions (green parts).

This is what the baking sheet looked like less than 20 minutes later...

And speaking of Passover, here's a delicious Lemon Raspberry Pavlova that I made for the first Seder last night.





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