Korean Bulgogi Beef With Rice Soy Only No Sesame Oil 1771028723030 X38z
A savory and sweet marinated beef dish served over fluffy rice, specifically prepared without sesame oil to highlight the deep soy and pear flavors.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1.5 lbs Ribeye steak, thinly sliced
- 0.5 cup Soy sauce
- 3 tablespoons Granulated sugar
- 0.5 cup Asian pear, grated
- 2 tablespoons Garlic, minced
- 1 teaspoon Ginger, grated
- 3 stalks Green onions, chopped
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 4 cups Short-grain white rice, cooked
- 1 medium Yellow onion, thinly sliced
Instructions
- 1
In a large bowl, whisk together the soy sauce, sugar, grated Asian pear, minced garlic, grated ginger, and black pepper until the sugar is dissolved.
- 2
Add the thinly sliced beef and sliced yellow onions to the marinade, ensuring every piece of meat is well coated.
- 3
Cover the bowl and refrigerate for at least 1 hour, though 4 hours is recommended for maximum tenderness.
- 4
Heat one tablespoon of vegetable oil in a large cast-iron skillet or wok over high heat until shimmering.
- 5
Working in batches to avoid crowding the pan, add the beef slices in a single layer and sear until browned and slightly caramelized, about 2-3 minutes per side.
- 6
Once all the beef is cooked, toss in the chopped green onions and stir for 30 seconds to wilt them slightly.
- 7
Serve the hot bulgogi beef immediately over bowls of steamed short-grain white rice.
- 8
Drizzle any remaining pan juices over the rice for extra flavor.
Nutrition per Serving
580
Calories
38g
Protein
65g
Carbs
18g
Fat
2g
Fiber
14g
Sugar
1450mg
Sodium
Ratings & Reviews
No ratings yet
