Korean Beef Bulgogi Bowls

Ingredients

• 1 lb Flank steak, thinly sliced against the grain
• 0.25 cup Soy sauce
• 3 tablespoons Pear juice or grated Asian pear
• 1 tablespoon Brown sugar
• 1 tablespoon Toasted sesame oil
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 2 cups Cooked white rice
• 2 stalks Green onions, sliced(optional)

Instructions

1. 1

   In a medium bowl, whisk together the soy sauce, pear juice, brown sugar, sesame oil, garlic, and ginger to create the marinade.

2. 2

   Add the thinly sliced beef to the marinade and toss to coat thoroughly; let sit for 10 minutes at room temperature.

3. 3

   Heat a large skillet or wok over high heat with a drizzle of oil until smoking.

4. 4

   Add the beef in a single layer, working in batches if necessary, and sear for 2-3 minutes until browned and slightly charred.

5. 5

   Divide the cooked rice into two bowls, top with the seared beef, and garnish with sliced green onions.