Chestnut Free Korean Beef Bulgogi
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.9(18)
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb ribeye steak or sirloin, sliced ⅛-inch thick against the grain
For the marinade
- ½ asian pear, peeled and grated (about ¼ cup)
- 3 tbsp tamari
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp avocado oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ tsp black pepper
- ¼ tsp red pepper flakes
For cooking
- 1 tbsp avocado oil, for cooking
For serving
- 4 scallions (green tops only), thinly sliced
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a large mixing bowl, combine the grated Asian pear, tamari, honey, sesame oil, 1 tbsp avocado oil (marinade), garlic, ginger, black pepper, and red pepper flakes. Stir until the honey is fully dissolved.
- 2
Add the sliced ribeye to the marinade and toss to coat every piece evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours.
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