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Beef Bulgogi · Skillet

Korean-Inspired Beef Bulgogi (Skillet)

Paper-thin steak soaks in a sweet soy, garlic and grated pear marinade, then sears in minutes in a hot skillet. Serve with rice, lettuce leaves for wrapping and kimchi if you like.

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Prep
20 min
Cook
10 min
Total
1 hr
Serves
4
Level
Easy

Ingredients

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)

Cook to 145°F inside (check with a thermometer).

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.

Tip: Freeze the steak for 30 minutes, then slice it as thin as you can. Some stores sell pre-sliced beef for hot pot or shabu-shabu that works perfectly.

Tip: Don't marinate longer than 8 hours: the pear keeps tenderizing and the beef turns mushy.

Storage: Refrigerate cooked beef up to 3 days.

Make ahead: Freeze the raw beef in its marinade in a zip-top bag up to 3 months. Thaw overnight in the fridge and cook.

Estimated nutrition per serving: 620 calories · protein 32 g · carbohydrates 13 g · fiber 1 g · sugars 9 g · fat 48 g (saturated 17 g) · sodium 1,270 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.