Name: Korean Beef Bulgogi
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1/2 Asian pear, grated; 1/4 cup soy sauce; 2 tbsp brown sugar; 1 tbsp toasted sesame oil; 4 cloves garlic, minced; 1 tsp grated fresh ginger; 1/4 tsp black pepper; 1 1/2 lb ribeye or sirloin, very thinly sliced; 1 small onion, thinly sliced; 1 carrot, cut into matchsticks; 3 green onions, cut into 2-inch pieces; 1 tbsp neutral oil; cooked rice and lettuce leaves, to serve

Prep: 15 mins
Cook: 10 mins
Rest: 30 mins
Total: 55 mins
Servings: 4 servings

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

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.
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.
Toss in the green onions for the last 30 seconds.
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.