Bulgogi
Ingredients
The marinade
-
1
medium
Asian pear, peeled, cored, and roughly chopped (about 8 oz)
-
½
medium
onion, roughly chopped
-
8
cloves
garlic, peeled
-
2
inches
fresh ginger, peeled and roughly chopped
-
⅓
cup
coconut aminos
-
1½
teaspoons
Diamond Crystal kosher salt
-
¼
teaspoon
freshly ground black pepper
The beef and toppings
-
1½
pounds
thinly sliced steak
-
2
teaspoons
toasted sesame oil
-
2
tablespoons
avocado oil, divided
-
1
tablespoon
toasted sesame seeds
-
2
green onions
thinly sliced
Instructions
- Make the marinade by blending the Asian pear, onion, garlic, ginger, coconut aminos, salt, and pepper until smooth.
- Marinate the beef by combining it with the marinade and sesame oil in a bowl, then refrigerate for at least 1 hour.
- Heat a large skillet over medium-high heat and add 1 tablespoon of avocado oil.
- Cook the marinated beef in batches, ensuring it is in a single layer, for about 2 minutes on each side until lightly browned.
- Transfer the cooked beef to a serving dish and repeat with the remaining beef.
- Sprinkle sesame seeds and sliced scallions on top before serving.
Nutrition Facts (estimated)
Servings
4
Calories
392
Total fat
18g
Total carbohydrates
17g
Total protein
39g
Sodium
mg
Cholesterol
mg
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