Beef bulgogi

Ingredients

• Beef sirloin500 g
• Pear (preferably Nashi or Asian pear)150 g
• Soy sauce75 ml
• Garlic15 g
• Brown sugar30 g
• Toasted sesame oil15 ml
• Sesame seeds10 g
• Spring onions40 g
• Fresh grated ginger10 g
• Ground black pepper1 g

Allergens

Gluten, Sesame, Soy

Method

1. Wrap the beef sirloin in cling film and place in the freezer for 20 minutes to firm up; then slice across the grain into very thin strips (approx. 3 mm).
2. Peel and finely grate the pear into a large bowl; add the crushed garlic, grated ginger, soy sauce, brown sugar, pepper, and sesame oil.
3. Add the beef slices to the marinade, massaging well to ensure every piece is coated; refrigerate for at least 30 minutes (ideally 2 hours).
4. Thinly slice the spring onions, separating the white parts from the green parts which will be used for garnishing.
5. Heat a cast-iron skillet or wok over very high heat until it reaches smoking point; lightly oil the pan if necessary.
6. Cook the beef in small batches to prevent the temperature from dropping and the meat from stewing; sear for 1-2 minutes per side until deeply caramelized (Maillard reaction).
7. In the last 30 seconds of cooking, add the white parts of the spring onions and toss quickly.
8. Serve immediately garnished with sesame seeds and the reserved green spring onion tops.