Thinly sliced ribeye gets tossed in a savory-sweet marinade built on grated Asian pear, garlic, fresh ginger, honey, and toasted sesame oil, then left to soak up all that flavor in the fridge for at least half an hour. A quick sear in a screaming-hot cast-iron skillet caramelizes the edges in just a couple of minutes per batch, locking in that deep, smoky char while keeping the meat tender. Finished with sliced scallions and a scatter of sesame seeds, it's the kind of weeknight dinner that tastes like it took way more effort than it actually did. Serve it over rice or lettuce wraps for a fast, flavor-packed meal, and know this one's a solid pick for a gluten free table without sacrificing any of that classic bulgogi punch.
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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.
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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