Wheat Free Beef Bulgogi with Asian Pear Marinade

Total time1 hr 35 min

Prep time20 min

Cook time15 min

Wheat Free Beef Bulgogi with Asian Pear Marinade

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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
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz San-J Organic Tamari Brewed Soy Sauce - 10 fl oz Organic Gluten Free Reduced Sodium Tamari Soy Sauce (Organic Tamari Brewed Soy Sauce 25% less sodium) - Low FODMAP Certified
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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 oil 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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