Korean Beef Bulgogi


by Rachel Farnsworth



  • Slace 2 pounds flank steak against the grain into thin strips. Cut it as thin as you can and place the strips in a mixing bowl or large plastic bag.

  • Add in 1 cup finely grated Asian pear, 1/3 cup soy sauce, 2 tablespoons sesame seeds, 1 tablespoon sesame oil, 3 cloves minced garlic, 3 cloves minced garlic, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon ground ginger

  • Toss together until well coated. Let marinate in the fridge for 1 hour.

  • After marinating, heat a large heavy skillet or wok over high heat. Use tongs to transfer the steak to the hot skillet. Cook on high, tossing frequently until cooked through, which will take about 3 to 5 minutes in a skillet. In a quality wok, this may take less than 2 minutes.

  • Serve hot sprinkled with 1/2 cup sliced green onion.

Meat Options: Instead of flank steak, you can also use skirt steak, ribeye, sirloin, or brisket. Even ground beef can be used for an inexpensive version.
For ground beef, instead of marinating, simply make the marinade and keep it separate. Once your ground beef is cooked through, drain it well, then add in the marinade as a sauce to flavor the ground beef. 
Asian Pear: this is a traditional ingredient in Bulgogi. If you don’t have one, have an allergy, or they are out of season, you can replace it with a shredded apple or 1/4 cup brown sugar. 

Serving: 150grams | Calories: 273kcal | Carbohydrates: 7g | Protein: 35g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 91mg | Sodium: 860mg | Potassium: 622mg | Fiber: 2g | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 3mg

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