Beef Bulgogi

Korean · 35 min · Beef · dairy-free, low-carb, high-protein

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Ingredients

• 1.5 lb thinly sliced ribeye beef
• 5 tbsp soy sauce
• 2 tbsp brown sugar
• 1/2 pear Asian pear, grated
• 4 cloves garlic cloves, minced
• 1 tbsp toasted sesame oil
• 1 medium yellow onion, sliced
• 3 stalks green onions
• 1 tbsp toasted sesame seeds

Method

1. Whisk soy sauce, brown sugar, grated pear, garlic, and sesame oil into a marinade.
2. Toss the sliced beef and onion in the marinade and rest 15 minutes at room temperature.
3. Heat a large skillet or wok over high heat until smoking, about 2 minutes.
4. Add beef in a single layer in batches, searing 2-3 minutes per batch so it browns rather than steams.
5. Return all beef to the pan, add green onions, and toss 1 minute until the sauce glazes.
6. Finish with sesame seeds and serve with steamed short-grain rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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