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Beef Bulgogi


  • 1 lb. flank steak very thinly sliced
  • 1/3 cup low sodium soy sauce
  • 2 1/2 tablespoons brown sugar
  • 4 cloves of garlic minced
  • 2 tablespoons sesame oil
  • 1/3 teaspoon fresh ground black pepper
  • 1/3 cup chopped green onion (reserve two tablespoons to sprinkle on top)
  • 1 grated asian or red pear (see notes)
  • Canola oil


  1. Place steak in large Ziploc bag. Add soy sauce, brown sugar, garlic, sesame oil, pepper, green onion and pear. Marinate for at least one hour up to overnight.
  2. Add 1 tablespoon oil to cast iron skillet over medium high heat. Using tongs remove beef from marinade and place in skillet in single layer. Cook for 1-2 minutes per side or until browned and slightly crispy on the edges. Add more oil when necessary. Work in batches; plating the meat after it is done. Serve immediately.

Source: Small Town Woman

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