Mustard Free Beef Bulgogi
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!