Rye Free Beef Bulgogi

Total time1 hr 35 min

Prep time20 min

Cook time15 min

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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
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz 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
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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 oil 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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