Eosinophilic Esophagitis Friendly Beef Bulgogi with Asian Pear Marinade
Total time1 hr 35 min
Prep time20 min
Cook time15 min
4.5(21)
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb ribeye steak, sliced ⅛-inch thick against the grain
For the marinade
- 1 medium asian pear, peeled, cored, and roughly chopped
- ¼ cup soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp brown sugar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, thinly sliced (white and green parts separated)
- ½ tsp black pepper
For cooking
- 1 tbsp neutral oil (such as canola or vegetable oil)
For serving
- 1 tsp sesame seeds (optional)
- 2 green onions, thinly sliced (reserved green tops) (optional)
- steamed white rice, for serving (optional)
Instructions
- 1
If the ribeye is not pre-sliced, place it in the freezer for 20–30 minutes until firm but not frozen solid, then slice it 1/8-inch thick against the grain using a sharp knife. This makes thin, even slices much easier to achieve.
- 2
Combine the Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, white parts of the green onions, and black pepper in a blender or food processor. Blend until smooth, about 30 seconds.
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