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Korean Bulgogi Steak

Ingredients

  • 1-2 pounds boneless rib eye steak grass-fed
  • 1 onion sliced
  • 8 oz mushrooms sliced
  • 1/2 pear asian or bartlett pealed and coarsely grated
  • 1/4 cup coconut aminos
  • 3 tbsp sesame oil
  • 1 tbsp freshly grated ginger
  • 6 garlic cloves minced
  • 1/4-1/2 tsp red pepper flakes or about a tbsp of gochujang, korean red pepper paste if you can find it
  • 1 tsp salt
  • for serving: lettuce wraps if desired, kimchi, green onions, pickled veggies

Instructions

  • Slice the mushrooms and onion and put them into a shallow dish. Similar to a casserole dish, this is where the meat and veggies will marinate.
  • In a medium bowl, combine the grated pear, coconut aminos, sesame oil, ginger, garlic, salt, and red pepper. Set aside.
  • Slice the steak across the grain into thin strips
  • Add the steak to the marinade mixture and toss to coat evenly. Then pour the mixture over the onions and mushrooms, into the shallow dish. Cover with plastic wrap and place the dish into the fridge to marinate for at least 2 hours.
  • Heat a cast iron pan over medium-high heat. Working in batches, add the steak and veggies to the pan in a single layer. Cook for about 3 minutes on one side until the meat has some nice color, then flip and cook for an additional 2-3 minutes.
  • Serve immediately in lettuce cups with kimchi, green onions, pickled veggies and steamed rice if desired. Or, enjoy it in a bowl of rice and veggies