Bulgogi literally means fire meat in Korean. It is made from thin slices of sirloin marinated in a crazy good mixture of pear, onion, garlic, ginger, sesame, and soy. Once the marinade is done, the recipe comes together in a flash and makes this a perfect weeknight dinner. Serve rolled up in lettuce leaves or with rice.
- 1 pound beef sirloin, thinly sliced
- 1/2 pear, peeled and chopped
- 1/2 medium onion, chopped
- 4 cloves garlic, chopped
- 1 teaspoon fresh ginger, finely chopped
- 2 tablespoons low-sodium soy sauce
- 1 tablespoons brown sugar
- 1 tablespoon (toasted) sesame oil
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon sesame seeds, toasted, plus additional for garnish
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 3 scallions, sliced with green parts
- bibb lettuce leaves, for serving
- 1 cup cooked rice for serving
- In a food processor, combine pear, onion, garlic, and ginger. Process until smooth, about 1 minute. Add mixture to a large bowl. Next, add soy sauce, sugar, sesame oil, mirin, red pepper flakes, sesame seeds, and pepper to mixture and combine. Add sliced sirloin to marinade. Cover and refrigerate 30 minutes or overnight.
- In large wok or skillet over high heat add oil. Add beef to wok or skillet and cook until browned and cooked through 5-7 minutes.
- Remove beef to serving bowl and sprinkle with sesame seeds and scallions. Serve alongside rice or serve as lettuce wraps by filling each lettuce leaf with rice and a small handful of beef.