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Korean-Inspired Beef Bulgogi (Skillet)

Ingredients · Serves 4 · Prep 20 min · Total 1 hr

  • Marinade
  • ⅓ cup soy sauce
  • 2 tbsp brown sugar
  • ½ pear, Asian or Bosc, peeled and finely grated (about 1/3 cup)
  • 4 cloves garlic, grated
  • 1 tbsp fresh ginger, grated
  • 1 tbsp sesame oil
  • 2 green onions, thinly sliced
  • ¼ tsp black pepper
  • Beef
  • 1 ½ lb boneless ribeye or sirloin steak, sliced very thin against the grain
  • 2 tbsp vegetable oil, divided
  • To serve
  • cooked short-grain rice
  • 1 tsp sesame seeds
  • lettuce leaves, for wrapping (optional)
  • kimchi (optional)
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Korean-Inspired Beef Bulgogi (Skillet)

Steps

  1. In a large bowl, stir together all the marinade ingredients.
  2. Add the beef and toss to coat every slice. Cover and refrigerate for at least 30 minutes or up to 8 hours.
  3. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until it shimmers.
  4. Lift about a third of the beef from the marinade, letting it drip, and spread it in the pan in a single layer. Cook without stirring until browned on the bottom.
  5. Flip and stir the beef until no pink remains and the edges are caramelized. Thin slices pass the safe 145°F (63°C) quickly.
  6. Move the beef to a platter and cook the rest in batches, adding more oil as needed. Throw away the leftover marinade.
  7. Sprinkle with sesame seeds and serve with rice, lettuce leaves and kimchi.
  8. Cook to 145°F inside (check with a thermometer).