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Korean Beef Bulgogi
Thin slices of beef in a sweet, garlicky pear marinade, seared hot and fast.
Ingredients
Marinade
- 1/2 Asian peargrated
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 4 cloves garlicminced
- 1 tsp grated fresh ginger
- 1/4 tsp black pepper
- 1 1/2 lb ribeye or sirloinvery thinly sliced
- 1 small onionthinly sliced
- 1 carrotcut into matchsticks
- 3 green onionscut into 2-inch pieces
- 1 tbsp neutral oil
- cooked rice and lettuce leavesto serve
Instructions
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Mix all the marinade ingredients in a bowl. Add the beef, onion and carrot and toss well. Marinate for at least 30 minutes, or overnight in the fridge.
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Heat the oil in a large skillet over high heat until smoking. Add the beef in batches so it sears rather than steams, cooking 2 to 3 minutes per batch.
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Toss in the green onions for the last 30 seconds.
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Serve with rice and lettuce leaves for wrapping.
Notes
Freeze the beef for 30 minutes before slicing to get paper-thin slices. No Asian pear? Use a grated apple.
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