Properly stored, leftover sheet pan bulgogi will keep 3-4 days in the fridge. Here are some tips:

. Let cool completely before storing to prevent moisture buildup.
. Store meat and rice separately to prevent sogginess.
. Transfer to airtight containers or resealable bags.
. Freeze up to 2-3 months for longer storage. Thaw in fridge before reheating.

To reheat, place in microwave until hot, 1-2 minutes. You can also reheat in the oven at 350°F for crisper texture.

A New Go-To Weeknight Meal

This easy sheet pan preparation transforms beef bulgogi into a fast weeknight dinner. The thin slices of marinated sirloin cook quickly under high heat alongside caramelized onion and snap peas. The sweet and savory marinade delivers big flavor with little effort. Keep this crowd-pleasing recipe on regular rotation for busy family meals.

. Ingredients

. 1/4 cup soy sauce
. 2 tbsp brown sugar
. 1 tbsp Worcestershire sauce
. 1 tbsp minced ginger
. 2 cloves garlic minced
. 1 tbsp gochujang or chili garlic sauce
. 1 tbsp sesame oil
. 1 1/2 lbs beef sirloin sliced thin
. 1 medium onion sliced
. 8 oz snap peas trimmed
. 2 tbsp olive oil
. Salt and pepper
. 3 scallions sliced
. Steamed white rice for serving

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