Korean Beef Bulgogi

By The Stay At Home Chef

Ingredients

2 pounds flank steak
1 cup finely grated Asian pear ((about 1 pear))
1/3 cup soy sauce
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 teaspoons oyster sauce
3 cloves minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/2 cup sliced green onion (, for garnish)

Prep Time5mins
Cook Time10mins
Servings6

Instructions

Slace 2 pounds flank steak against the grain into thin strips. Cut it as thin as you can and place the strips in a mixing bowl or large plastic bag.

Add in 1 cup finely grated Asian pear, 1/3 cup soy sauce, 2 tablespoons sesame seeds, 1 tablespoon sesame oil, 3 cloves minced garlic, 3 cloves minced garlic, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon ground ginger

Toss together until well coated. Let marinate in the fridge for 1 hour.

After marinating, heat a large heavy skillet or wok over high heat. Use tongs to transfer the steak to the hot skillet. Cook on high, tossing frequently until cooked through, which will take about 3 to 5 minutes in a skillet. In a quality wok, this may take less than 2 minutes.

Serve hot sprinkled with 1/2 cup sliced green onion.