Korean Beef Bulgogi

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 3 hours

Ingrédients

2 pounds flank steak

2 tablespoons vegetable oil (divided)

2 green onions (thinly sliced)

1 teaspoon toasted sesame seeds

1/4 cup reduced-sodium soy sauce

1 tablespoon rice vinegar

3 tablespoons light brown sugar

2 tablespoons sesame oil

5 cloves garlic (minced)

1 tablespoon freshly grated ginger

1/2 cup Asian pear (grated)

1/8 teaspoon red pepper flakes

Instructions

Chill the Steak:

Wrap the flank steak in plastic wrap, and place in the freezer for 30 minutes.

Unwrap and slice across the grain into 1/4-inch thick slices.

Marinate:

In a medium bowl, combine all the "Marinade" ingredients. Add them to gallon size Ziploc bag, and add the steak slices.

Marinate for at least 2-3 hours or overnight, turning the bag occasionally.

Cook:

Place a large cast-iron grill pan over medium-high heat and once heated through add 1 tablespoon of vegetable oil.

Once the oil is hot, working in batches, add the steak slices to the pan in a single layer and cook until charred, flipping once, it takes about 2-3 minutes per side to cook.

Add the remaining 1 tablespoon of vegetable oil and cook the rest of the steak.

Serve immediately over white rice. If desired, garnished it with chopped green onions and toasted sesame seeds.

Nutrition

• Calories: 503 kcal
• Lipides Totaux: 27 g
• Lipides Saturés: 12 g
• Cholestérol: 136 mg
• Sodium: 657 mg
• Glucides Totaux: 14 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 11 g
• Protéines: 50 g