Korean BBQ beef
Prep Time:
10 min
Cook Time:
4 min
Serves:
4 Servings
Serving Size:
1/4 recipe (90 g)
Dinner
Pear juice adds sweetness and helps to tenderize the beef in this bulgogi dish that is traditionally cooked over a grill. You can serve it with rice, in a lettuce wrap, or try it fusion style in a taco or burrito.
Ingredients
- 1 lb (454g) lean stir-fry beef, such as flank steak or sirloin cut across the grain, very thinly sliced
- 1 ripe green Anjou or Bartlett pear, peeled and cored
- 2 cloves minced garlic
- 1 tsp (5 mL) minced ginger
- 2 chopped green onions
- 3 tbsp (45 mL) soy sauce or tamari
- 1 tsp (5 mL) brown sugar
- 2 tsp (10 mL) toasted sesame oil
- Pinch freshly ground black pepper
- Garnish
- 2 tsp (10 mL) toasted sesame seeds
- 2 sliced green onions
Instructions
- Grate the pear in a large bowl or if it’s soft enough, mash it. Add the garlic, ginger, green onions, soy sauce, brown sugar, toasted sesame oil, and black pepper. Stir to combine and add the beef, coating it completely. Cover the bowl and let marinate in the refrigerator for 1 to 2 hours. Drain the beef from the marinade using a strainer or colander.
- Heat a large non-stick or cast iron skillet or griddle pan over medium-high heat until it is hot. Add enough beef to cover in one layer and stir fry, until the meat is completely cooked through, about 3 minutes; transfer to a plate. Repeat with the remaining beef.
- Garnish with sesame seeds and green onions before serving.
Recipe Video
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| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 180 | |||
| Fat 8 g | 11 % | ||
| Saturated 3 g + Trans fat 0.2 g | 16 % | ||
| Cholesterol 50 mg | |||
| Sodium 180 mg | 8 % | ||
| Carbohydrate 3 g | 1 % | ||
| Fibre 1 g | 4 % | ||
| Sugars 1 g | |||
| Protein 24 g | |||
