Easy Beef Bulgogi

Thinly sliced beef marinates with pear, ginger, garlic, and soy sauce before a quick sear.

Makes: 2 servings

Ingredients

• 1 lb thinly sliced beef (ribeye or chuck)
• ½ cup water
• ½ Korean pear
• ½ kiwi
• ¼ cup coconut aminos or soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons brown sugar
• About 1 tablespoon grated ginger
• 5 cloves garlic
• 1-2 tablespoons avocado oil
• Sesame seeds and green onion for garnish

Directions

1. Blend the water, pear, kiwi, coconut aminos or soy sauce, sesame oil, brown sugar, ginger, and garlic until smooth. Pour over the beef in a covered container or zip-top bag. Refrigerate for at least 1 hour.
2. Heat the avocado oil in a large skillet over medium-high heat. Add the beef in batches without crowding the pan. Cook, turning occasionally, until browned and cooked through, about 2–4 minutes per batch for very thin slices; thicker pieces may take longer.
3. Top with green onion and sesame seeds. Serve with rice and lettuce if you like.

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