Description
A quick and flavorful weeknight dinner featuring thinly sliced beef marinated in a sweet and savory sauce with pear, served over nutty sesame rice. Ready in about 20 minutes using standard grocery store ingredients.
Ingredients
Scale
- 1.5 pounds thinly sliced beef (sirloin or ribeye)
- ½ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 6 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium ripe Asian pear or Bosc pear, grated
- 1 teaspoon black pepper
- 1 tablespoon sesame seeds (for garnish)
- 2 cups long-grain white rice
- 2 cups water
- 1 tablespoon sesame oil (for rice)
- ½ teaspoon salt (for rice)
- 2–3 stalks green onions, sliced
- Sriracha or Gochujang (optional, for serving)
Instructions
- Slice the beef against the grain as thinly as possible. If the meat is too soft to slice, freeze it for 30 minutes first.
- In a large bowl, whisk together soy sauce, brown sugar, 2 tablespoons sesame oil, minced garlic, grated ginger, black pepper, and grated pear until the sugar is dissolved.
- Add the sliced beef to the marinade, tossing to coat evenly. Cover and refrigerate for at least 15 minutes (up to 4 hours).
- Rinse the rice under cold water until the water runs clear. Combine rice, water, 1 tablespoon sesame oil, and salt in a rice cooker or saucepan.
- Cook the rice according to appliance instructions. If using a pot, bring to a boil, reduce heat to low, cover tightly, and simmer for 18 minutes. Let sit covered for 5 minutes, then fluff with a fork.
- Heat a large skillet or griddle over medium-high heat. Add a tiny splash of oil if needed.
- Cook the beef in batches to avoid crowding the pan. Sear for 2-3 minutes per side until browned and cooked through. Transfer cooked beef to a plate.
- Return all beef to the skillet or serve on a platter. Sprinkle with sliced green onions and toasted sesame seeds.
- Serve immediately over the sesame rice.
Notes
Slice beef against the grain for tenderness. Do not crowd the pan when searing to ensure caramelization rather than steaming. The pear enzymes tenderize the beef, so do not marinate for more than 24 hours. Never reuse raw marinade as a sauce. Toast sesame seeds in a dry pan for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate with beef an
- Calories: 520
- Sugar: 12
- Sodium: 900
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: Korean beef bulgogi, sesame rice, weeknight dinner, quick meals, Asian recipes, beef recipes, easy dinner, gluten-free option