Korean Beef Bulgogi
Original: https://damndelicious.net/2019/04/21/korean-beef-bulgogi/ No changes here, except for the inclusion of broccoli florets.
1 1/2 pounds boneless rib eye steak
1/2 small Asian pear, peeled and coarsely grated
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon gochujang (Korean red pepper paste)
2 tablespoons vegetable oil, divided
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
Optional, recommended: Broccoli florets
Place steak in the freezer for 30 minutes to an hour. Slice across the grain into 1/4-inch thick slices.
In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Add steak; marinate for at least 2 hours to overnight.
If including broccoli, par-cook it in the microwave first. Use cold water to stop the cooking. Set aside.
Heat 1 tablespoon vegetable oil in a cast iron skillet over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. Remove charred remains of pear between batches.
If applicable, add the broccoli to the pan along with any remaining marinade, and stir-fry in the pan juices enough to coat. If too dry, add a bit of sesame oil and/or soy sauce.
Serve on white rice, garnished with green onions and sesame seeds.