Eosinophilic Esophagitis Friendly Beef Bulgogi
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb ribeye steak, very thinly sliced (about ⅛ inch thick)
For the marinade
- ¼ cup soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp brown sugar
- 2 tbsp toasted sesame oil
- 1 asian pear (about ½ cup), peeled and grated
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ tsp black pepper
For cooking
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 3 scallions, cut into 1-inch pieces
For serving
- 1 tsp toasted sesame seeds (optional)
- steamed white rice, for serving
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 across the grain as thinly as possible, about 1/8 inch thick. Transfer the sliced beef to a large mixing bowl.
- 2
In a small bowl, whisk together the soy sauce, brown sugar, toasted sesame oil, grated Asian pear, minced garlic, grated ginger, and black pepper until the sugar dissolves. Pour the marinade over the beef and toss to coat every slice evenly.
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