Gluten-Free Bulgogi (Korean BBQ Beef)

Instructions

1. 1In a medium bowl, combine the 1/4 cup tamari, 2 tablespoons brown sugar, 2 tablespoons sesame oil, 4 cloves minced garlic, 1 teaspoon grated ginger, and 1/4 cup grated Asian pear (or apple). Mix these ingredients well until the sugar is dissolved.
2. 2Add the about 680 g thinly sliced beef sirloin or ribeye to the bowl with the marinade. Use your hands or tongs to mix thoroughly, ensuring every piece of beef is coated. Let the beef marinate for at least 30 minutes at room temperature, or cover the bowl and refrigerate for up to overnight.
3. 3Heat a large skillet over medium-high heat. Wait until the skillet is hot before adding the beef. This usually takes about 3-5 minutes.
4. 4Add the marinated beef to the hot skillet in a single layer. Cook in batches if necessary to avoid overcrowding the pan, which can cause the beef to steam instead of sear. Cook for 2-4 minutes per side, until the beef is browned and slightly caramelized. The internal temperature should reach 63°C.
5. 5During the last 2 minutes of cooking the beef, add the 1/2 medium onion, thinly sliced, to the skillet. Stir the onion with the beef to allow it to soften slightly.
6. 6Remove the skillet from the heat. Stir in the 2 stalks chopped scallions.
7. 7Serve the gluten-free bulgogi hot with the 4 cups cooked rice.

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