Grilled Gluten-Free Bulgogi (Marinated Beef)

Ingredients

• about 450 g Beef Ribeye
• 4 tbsp Soy Sauce (Gluten-Free Tamari)
• 2 tbsp Brown Sugar
• 0.25 medium Asian Pear
• 3 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Sesame Oil
• 2 stalks Green Onions
• 0.5 tsp Black Pepper
• 1 tbsp Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 4 tbsp of gluten-free soy sauce, 2 tbsp of brown sugar, 0.25 medium Asian pear (grated), 3 cloves of garlic (minced), 1 tsp of ginger (minced), 1 tbsp of sesame oil, 2 stalks of green onions (thinly sliced), and 0.5 tsp of black pepper.
2. 2Add the about 450 g of beef ribeye to the bowl with the marinade. Use your hands to toss the beef and ensure every slice is coated evenly. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or for up to 4 hours.
3. 3Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C). Make sure the grill grates are clean.
4. 4Remove the marinated beef from the refrigerator. Place the beef slices in a single layer on the preheated grill. Grill for 2-3 minutes per side. The beef should be browned and cooked through, with an internal temperature of 63°C for medium-rare, or cooked longer to your preference.
5. 5Transfer the grilled beef to a clean plate. Garnish with 1 tbsp of sesame seeds. Serve the grilled bulgogi hot.

Substitutions

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