Beef Bulgogi

Thinly sliced beef, caramelized and glazed in marinade. The meat is tender, infused with a balance of salty soy and sweet pear.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 437
• Protein: 35 g
• Carbs: 18 g
• Fat: 21 g

Ingredients

• 600 g Beef sirloin ( thinly sliced )
• 4 tbsp soy sauce
• 2 tbsp Brown sugar
• 1 tbsp Sesame oil
• 3 piece Garlic ( minced )
• 0.5 piece Pear ( grated )
• 1 piece Onion ( thinly sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( chopped )
• 1 tbsp Sesame seed ( toasted )
• 1 pinch Black pepper ground
• 0.5 piece Nashi Pear ( peeled and grated )

Instructions

1. Slicing the beef

   Slice the sirloin into very thin, almost translucent strips, cutting against the grain to ensure maximum tenderness.

2. Preparing the marinade

   Grate the pear and garlic. Mix with soy sauce, brown sugar, sesame oil, and black pepper in a large mixing bowl.

3. Marinating

   Add the meat and sliced onion to the marinade. Massage well to coat every piece. Let rest in the fridge so the pear enzymes can tenderize the fibers.

4. High heat searing

   Heat a pan or wok until smoking hot. Sear the meat in small batches. The sauce should reduce instantly and coat the beef in a glossy brown glaze.

Chef's tips

• Place the meat in the freezer for 30 minutes before slicing; it makes it much easier to get consistent, thin strips.
• Never crowd the pan: adding too much meat at once drops the temperature, causing the beef to release its juices and boil instead of sear.

Storage

Store for up to 2 days in the refrigerator in an airtight container. The meat can also be frozen directly in its marinade.