Beef Bulgogi

Ingredients

1 ½ pounds boneless rib eye steak

½ small pear, peeled and coarsely grated

¼ cup reduced sodium soy sauce

2 tablespoons brown sugar

2 tablespoons toasted sesame oil

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon gochujang, Korean red pepper paste

2 tablespoons vegetable oil, divided

2 green onions, thinly sliced

1 teaspoon toasted sesame seeds

instructions

• Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
• In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
• Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

-Borrowed From another site

*Lambert Tip 

We use four pounds of meat and triple the recipe.  For the tripled recipe, instead of a pear, I use 1/2 of cup of Coke and 1 more tablespoon of brown sugar