Beef Bulgogi

Ingredients

• 1 1/4 lb boneless ribeye or sirloin steak, thinly sliced across the grain
• 1/2 small ripe pear, peeled and finely grated
• 3 tbsp low-sodium soy sauce
• 1 tbsp light brown sugar
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 tsp ground black pepper
• 2 scallions, sliced
• 1 tbsp vegetable oil
• 1 tsp sesame seeds

Step-by-step instructions

1. Mix pear, soy sauce, sugar, sesame oil, garlic, ginger, pepper, and scallions in a bowl. Add beef, turn to coat, and refrigerate covered for 30 minutes.
2. Heat a large skillet over medium-high heat. Add half the vegetable oil and lift half the beef from the marinade, letting excess drip off.
3. Spread in one layer and cook for 3 to 4 minutes, turning, until browned and beef reaches 145°F (63°C). Transfer to a clean plate.
4. Repeat with remaining oil and beef. Discard uncooked leftover marinade. Let cooked beef rest for at least 3 minutes.
5. Sprinkle sesame seeds over the bulgogi and serve warm.

Ingredient substitutions

• Use grated sweet apple in place of pear in the same weight.

Storage & reheating

Refrigerate within 2 hours for 3 days. Reheat to 165°F (74°C).

What to serve with it

Serve with steamed rice, lettuce leaves, and cucumber salad.