Dairy-Free Korean Beef Bulgogi with Sesame Broccoli

Ingredients

• 1 lb Beef sirloin, thinly sliced
• 1/4 cup Soy sauce (gluten-free)
• 2 tbsp Brown sugar
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 tbsp Sesame oil
• 2 tbsp Pear juice
• 1/4 tsp Black pepper
• 1 lb Broccoli florets
• 1 tbsp Sesame seeds
• 4 cups Rice

Instructions

1. 1In a medium bowl, combine the 1/4 cup soy sauce (gluten-free), 2 tablespoons brown sugar, 2 cloves garlic (minced), 1 teaspoon ginger (minced), 1 tablespoon sesame oil, 2 tablespoons pear juice, and 1/4 teaspoon black pepper. Whisk these ingredients together until the brown sugar has completely dissolved and the mixture is smooth.
2. 2Add the 1 lb beef sirloin (thinly sliced) to the bowl with the marinade. Use tongs or clean hands to ensure every piece of beef is fully coated. Cover the bowl tightly and place it in the refrigerator to marinate for a minimum of 15 minutes, or up to 2 hours.
3. 3While the beef is marinating, prepare the 1 lb broccoli florets. Fill a large pot with water and bring it to a rolling boil over high heat (212°F / 100°C). Carefully add the 1 lb broccoli florets to the boiling water or place them in a steamer basket over the boiling water. Cook for 3 to 5 minutes, until the broccoli is tender-crisp and bright green, but still has a slight bite. Immediately remove the broccoli from the heat and drain all excess water.
4. 4Place a large 12-inch skillet or wok on the stovetop and heat it over medium-high heat (375-400°F / 190-205°C) for 1 minute, until it is very hot.
5. 5Carefully add the marinated 1 lb beef sirloin to the hot skillet in a single layer. If necessary, cook the beef in batches to avoid crowding the pan, which can steam the meat instead of searing it. Cook for 5 to 7 minutes, stirring occasionally, until the beef is browned on all sides and cooked through. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
6. 6Place the drained broccoli florets into a clean medium bowl. Sprinkle the 1 tablespoon sesame seeds over the broccoli and gently toss to distribute them evenly.
7. 7To cook the 4 cups of rice, place it in a large pot with 8 cups of water. Bring the water to a boil over high heat (212°F / 100°C), then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 to 20 minutes, or until all the water has been absorbed and the rice is tender. Remove the pot from the heat and let it stand, covered, for 5 minutes before fluffing with a fork. Serve the hot bulgogi beef over the prepared rice, with the sesame seed-tossed broccoli served alongside.

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