Bulgogi Marinated Beef

Bulgogi Marinated Beef

Thin-sliced beef soaks in a sweet-savory soy marinade before a quick sizzling sear.

Total 3 hr 35 min Makes 4 servings Calories 420/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Sesame, Wheat

This Korean-style beef gets its signature tenderness from a pear and soy marinade that balances sweetness with garlic and sesame depth. Quickly seared in a hot skillet, the beef caramelizes at the edges while staying juicy inside. Serve over rice with lettuce wraps for a weeknight dinner that tastes like takeout.

Ingredients

  • 2 pounds ribeye or sirloin, thinly sliced
  • 1/2 cup soy sauce
  • 1/4 cup asian pear, grated
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine
  • 5 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/2 yellow onion, thinly sliced
  • 3 scallions, sliced into 2-inch pieces
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 4 cups cooked white rice

Method

  2. Add the sliced beef, onion, and scallions to the marinade, tossing to coat every piece thoroughly.

  3. Cover and refrigerate to marinate, allowing the flavors to penetrate the beef.

  4. Heat vegetable oil in a 9-inch skillet or grill pan over high heat until shimmering.

  5. Working in batches, add the beef in a single layer and sear without stirring for 1 to 2 minutes to develop char.

  6. Flip and continue cooking, stirring occasionally, until the beef is browned and cooked through, 3 to 4 minutes.

  7. Transfer cooked beef to a plate and repeat with remaining batches, adding more oil as needed.

  8. Sprinkle the bulgogi with sesame seeds and serve hot over cooked white rice.

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Rate this recipe

★ 4.8 (1)

Bulgogi Marinated Beef

This Korean-style beef gets its signature tenderness from a pear and soy marinade that balances sweetness with garlic and sesame depth. Quickly seared in a hot skillet, the beef caramelizes at the edges while staying juicy inside. Serve over rice with lettuce wraps for a weeknight dinner that tastes like takeout.

3 hr 35 min 4 servings 420 cal

Ingredients

  • 2 pounds ribeye or sirloin, thinly sliced
  • 1/2 cup soy sauce
  • 1/4 cup asian pear, grated
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine
  • 5 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/2 yellow onion, thinly sliced
  • 3 scallions, sliced into 2-inch pieces
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 4 cups cooked white rice

Method

  1. 1

    In a large bowl, whisk together soy sauce, grated pear, brown sugar, sesame oil, rice wine, garlic, ginger, and black pepper.

  2. 2

    Add the sliced beef, onion, and scallions to the marinade, tossing to coat every piece thoroughly.

  3. 3

    Cover and refrigerate to marinate, allowing the flavors to penetrate the beef.

  4. 4

    Heat vegetable oil in a 9-inch skillet or grill pan over high heat until shimmering.

  5. 5

    Working in batches, add the beef in a single layer and sear without stirring for 1 to 2 minutes to develop char.

  6. 6

    Flip and continue cooking, stirring occasionally, until the beef is browned and cooked through, 3 to 4 minutes.

  7. 7

    Transfer cooked beef to a plate and repeat with remaining batches, adding more oil as needed.

  8. 8

    Sprinkle the bulgogi with sesame seeds and serve hot over cooked white rice.