Bulgogi

INGREDIENTS

• 1 lb pre-sliced rib eye beef or sub with Top Sirloin, Tenderloin, or Flank steak and follow Step 1 to slice yourself
• 1 tablespoon vegetable oil or any neutral oil
• 1 green onion finely chopped for garnish
• 1.5 teaspoon sesame seeds for garnish

Beef Marinade

• 1 ¼ cup Asian Pear peeled (or sub with a Bosc pear or any pear/apple)
• ½ cup onion peeled
• 3 cloves garlic peeled
• ¼ cup regular soy sauce
• 2 tablespoon brown sugar
• 2 tablespoon mirin
• 2 tablespoon sesame oil
• 1 tablespoon honey
• ¼ teaspoon black pepper

INSTRUCTIONS 

1. If you’re using pre-sliced beef, skip this step. If you’re using a whole steak, freeze it exposed to the cold air for 45-60 minutes and this will make it easier to thinly slice it. Use a sharp knife to slice the steak on an angle against the grain.
2. Into a blender or food processor, add marinade ingredients as listed and blend on high until you have a smooth purée. (If you don’t have a blender, finely grate the onion and pear and mince the garlic with a knife. Then combine with other marinade ingredients in a medium bowl).
3. In a large bowl, add thin slices of beef and pour the marinade over top. Gently mix until the marinade has thoroughly coated the meat – do not be rough or the beef can break apart. Marinate for 30 minutes at room temperature. For best flavor, marinate for 1 hour or overnight, covered, in the fridge.
4. Heat vegetable oil or any neutral oil in a large pan on medium-high heat. Remove the marinated meat from the bowl and shake off excess marinade before frying in small batches in a single layer. Tip: Do not over crowd the pan. 
5. Cook beef through, about 3 minutes – stir frying as needed. If you prefer it more browned on the edges, cook for another 1-3 minutes on medium heat.
6. Garnish with sesame seeds and green onions. Remove off heat and enjoy!