Bulgogi (Korean BBQ Beef)

Ingredients

• Marinade
  • 1.5 pounds boneless rib eye steak
  • 0.25 cups low sodium soy sauce
  • 2 TBSP Honey
  • 2 TBSP sesame oil
  • 1 small pear, cored
  • 1/4 apple (I used sugar bee apple)
  • 3 cloves garlic, minced
  • 1 TBSP freshly grated ginger
  • 2 TBSP gochujang (Korean red pepper paste)
  • 0.5 finely chopped white onion
  • 2 TBSP rice wine (mirin)
  • 0.5 tsp freshly ground pepper
• Add while cooking
  • 1 TBSP vegetable oil
  • 0.5 thinly sliced white onion
  • 1 cup match stick carrots
  • 2 chopped stalks of celery
  • Marinated steak
• Finishing
  • 2 green onions, thinly sliced
  • 1 tsp sesame seeds

Directions

1. Thinly slice steak:
   • Wrap steak in plastic wrap, and place in the freezer for 30 minutes.
   • Unwrap and slice across the grain into 1/4-inch thick slices.
     

2. Marinate overnight:
   • In a blender, combine all marinade ingredients except steak. Blend into a purée.
   • Add thinly sliced steak to a bowl with a lid. Pour marinade over the top and mix to completely cover steak.
   • Marinate overnight in the refrigerator
     
3. Cook:
   • Oil in wok over medium-high heat
   • Add onions. Sauté for 2 minutes
   • Add carrots and celery. Sauté for 2 minutes
   • Add marinated steak and Sauté for 2 to 5 minutes. (Cook to your desired doneness)
     
4. Garnish:
   • Garnish with green onions and sesame seeds