Bulgogi (Korean BBQ Beef) - Egg-Free Marinade

Instructions

1. 1In a medium bowl, combine the 4 tbsp Soy Sauce (low sodium), 2 tbsp Brown Sugar, 1/4 cup Asian Pear (pureed), 2 tbsp Onion (grated), 2 cloves Garlic (minced), 1 tsp Ginger (minced), 1 tbsp Sesame Oil, and 1/4 tsp Black Pepper. Whisk these ingredients together until the brown sugar is dissolved, creating the marinade.
2. 2Add the about 450 g Beef Sirloin or Ribeye (thinly sliced) to the bowl with the marinade. Use your hands or tongs to gently toss the beef, ensuring every slice is coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours.
3. 3Heat a grill or a large 30.48 cm skillet over medium-high heat until a drop of water sizzles and evaporates immediately. If using a skillet, you do not need to add oil as the beef and marinade will provide enough.
4. 4Carefully place the marinated beef slices in a single layer onto the hot grill or into the hot skillet. Cook for 2-3 minutes per side. The beef should be nicely browned and slightly caramelized, with an internal temperature of 63°C. Cook in batches if necessary to avoid overcrowding the pan, which can cause the beef to steam instead of sear.
5. 5Once cooked, remove the beef from the heat. Transfer the cooked beef to a clean serving platter. Garnish the beef with the 2 tbsp Green Onions (chopped) and 1 tbsp Sesame Seeds. Serve immediately with rice and your favorite side dishes.

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