Korean Bulgogi Beef With Rice Soy Only No Sesame Oil 1771028723030 X38z

Ingredients

• 1.5 lbs Ribeye beef, thinly sliced
• 0.5 cup Soy sauce
• 3 tablespoons Brown sugar
• 4 cloves Garlic, minced
• 0.5 cup Pear, grated (Korean or Bosc)
• 1 teaspoon Ginger, grated
• 3 stalks Green onions, chopped
• 0.5 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 4 cups Cooked white rice

Instructions

1. 1

   In a large bowl, whisk together the soy sauce, brown sugar, minced garlic, grated pear, ginger, and black pepper until the sugar is dissolved.

2. 2

   Add the thinly sliced beef to the marinade, ensuring every piece is well coated.

3. 3

   Cover the bowl and refrigerate for at least 30 minutes, though 2 hours is recommended for deeper flavor.

4. 4

   Heat one tablespoon of vegetable oil in a large skillet or wok over high heat.

5. 5

   Add half of the beef in a single layer and sear until browned and cooked through, about 2-3 minutes.

6. 6

   Remove the first batch of beef and repeat with the remaining oil and beef.

7. 7

   Garnish the cooked beef with chopped green onions.

8. 8

   Serve the hot bulgogi beef immediately over bowls of steamed white rice.