Korean Beef Bulgogi

Ingredients

• 2 pounds sirloin steak (thinly sliced)
• 1 medium yellow onion (cut into 2-inch to 3-inch pieces, added after blending)
• 1 cup green onions (cut into 2-3 inch pieces, added after blending)
• ¾ cup Asian pear (peeled and diced)
• 8 cloves garlic (peeled)
• 1 1-inch piece fresh ginger (peeled)
• ½ cup soy sauce
• ¼ cup water
• 3 Tablespoons sugar
• 2 Tablespoons rice wine
• 2 Tablespoons sesame oil (toasted)
• 2 Tablespoons sesame seeds (toasted)
• 2 teaspoons cracked black pepper

Steps

1. 1

   Prepare the beef. Cut your beef into thin slices, around ¼-inch thick. Place your beef in the freezer for about 30 minutes beforehand to make slicing easier.

2. 2

   Prepare the marinade. Combine all the marinade ingredients except the onions and green onions in a food processor or blender. Blend until you have an even mixture.

3. 3

   Marinate the beef. Place the sliced meat in a gallon-size zip-top bag or baking dish, then pour the marinade over it and add the onions and green onions. Cover or seal the bag, then place in the fridge to marinate. I like to let my meat marinate overnight, but you want to give it at least 2 hours, and you can go up to 24 hours.

4. 4

   Preheat the grill. Set your favorite grill up for high heat, around 425 degrees F. You can also make this on a griddle stir-fry style or in a heavy-bottom pot on the stovetop.

5. 5

   Cook the meat. Remove the beef and onions from the bag or bowl, then arrange them evenly in a grill basket, on your griddle, or in your pot. Cook the beef for 2-3 minutes per side until caramelized and cooked through.

6. 6

   Serve and enjoy. Transfer the beef from the grill to plates and serve with white rice, kimchi, or anything you like with Korean beef. Enjoy!