Bulgogi (Korean BBQ Beef)

Ingredients

• 1.5 lb Beef Ribeye or Sirloin, thinly sliced
• 4 tbsp Soy Sauce (Tamari for Gluten-Free)
• 2 tbsp Brown Sugar
• 1/2 medium Asian Pear, grated
• 4 cloves Garlic, minced
• 1 tsp Ginger, minced
• 2 tbsp Sesame Oil
• 2 tbsp Green Onions, chopped
• 1/2 tsp Black Pepper

Instructions

1. 1In a large bowl, combine the 4 tbsp of Tamari (gluten-free soy sauce), 2 tbsp of brown sugar, 1/2 medium grated Asian pear, 4 cloves of minced garlic, 1 tsp of minced ginger, 2 tbsp of sesame oil, 2 tbsp of chopped green onions, and 1/2 tsp of black pepper. Stir these ingredients together until they are well combined.
2. 2Add the 1.5 lb of thinly sliced Beef Ribeye or Sirloin to the marinade in the bowl. Use tongs or your hands to thoroughly mix the beef with the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate the beef for a minimum of 30 minutes, or up to 12 hours (overnight), to allow the flavors to develop.
3. 3Heat a large skillet or a grill over medium-high heat until it reaches a temperature of approximately 375-400°F (190-205°C). Working in batches to avoid overcrowding the pan, place a single layer of marinated beef onto the hot surface. Cook each batch for 2 to 4 minutes per side, turning once, until the beef is cooked through, slightly caramelized, and no longer pink in the center; the internal temperature of the beef should reach 145°F (63°C).
4. 4Transfer the cooked bulgogi to a serving platter. Serve the bulgogi hot, accompanied by steamed rice and fresh lettuce wraps.

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