Beef Bulgogi

Ingredients

• 2 lb ribeye, very thinly sliced
• 1/2 Asian pear, peeled and grated
• 1/3 cup soy sauce
• 2 tbsp sugar
• 2 tbsp toasted sesame oil
• 5 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 tsp black pepper
• 1 medium yellow onion, thinly sliced
• 4 green onions, cut into 2 inch lengths
• 1 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• Lettuce leaves, for serving
• Steamed rice, for serving

Method

1. Stir the pear, soy sauce, sugar, sesame oil, garlic, ginger and pepper together.
2. Toss the beef, onion and green onions in the marinade and refrigerate at least 30 minutes, or up to 1 day.
3. Heat a cast-iron skillet or grill pan over high heat with a little oil.
4. Sear the beef in batches in a single layer, turning once, until browned at the edges and it reaches 145°F, 2 to 3 minutes per batch.
5. Let it rest 3 minutes, sprinkle with sesame seeds and serve with lettuce and rice for wrapping.

Notes