Korean Beef Bulgogi
Thin slices of ribeye marinated in a sweet soy-pear sauce and quickly seared until caramelized at the edges -- a Korean favorite that's fast enough for a weeknight.
Why You'll Love This
- Sweet-savory caramelized edges
- Quick marinate-and-sear weeknight meal
- Great served with rice and lettuce wraps
Ingredients
- 1.5 lbribeye steak, thinly sliced against the grain (partially frozen for easier slicing)
- 1/2Asian pear, grated
- 1/2small onion, grated
- 1/3 cupsoy sauce
- 3 tablespoonsbrown sugar
- 2 tablespoonssesame oil
- 4 clovesgarlic, minced
- 1 tablespoonfresh ginger, minced
- 2green onions, sliced, plus more for garnish
- 1 tablespoontoasted sesame seeds
- 1 tablespoonvegetable oil
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Place the ribeye in the freezer for 20 minutes to firm up, then slice as thinly as possible against the grain, about 1/8 inch thick.
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