Name: Korean Marinated Beef Bulgogi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz flank steak; 1 tbsp tamari; 1 tsp toasted sesame oil; 1 tbsp grated Asian pear; 1 clove garlic; 0.5 tsp fresh ginger; 0.25 cup cooked brown rice; 1 cup baby bok choy; 2 tbsp sliced scallions; 1 tsp sesame seeds; 0.25 tsp red pepper flakes

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YOUR SOLIN GENERATED RECIPE

Korean Marinated Beef Bulgogi

Sliced flank steak marinated in a savory-sweet tamari and pear sauce, then seared until caramelized and served over nutty brown rice with crisp baby bok choy.

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NUTRITION

Protein

41.0g

Fat

15.3g

Carbs

18.8g

SERVINGS

1 serving

INGREDIENTS

6 oz flank steak

1 tbsp tamari

1 tsp toasted sesame oil

1 tbsp grated Asian pear

1 clove garlic

0.5 tsp fresh ginger

0.25 cup cooked brown rice

1 cup baby bok choy

2 tbsp sliced scallions

1 tsp sesame seeds

0.25 tsp red pepper flakes

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PREPARATION

1
Place the flank steak in the freezer for 20 minutes to firm up, then slice it against the grain into very thin strips.
2
In a medium bowl, whisk together the tamari, toasted sesame oil, grated Asian pear, minced garlic, grated ginger, and red pepper flakes.
3
Add the steak strips to the marinade and toss to coat thoroughly, letting it sit for at least 15 minutes at room temperature.
4
Heat a large cast-iron skillet over high heat until smoking, then add the beef in a single layer, searing for 2 minutes until caramelized.
5
Remove the beef and quickly sauté the baby bok choy in the same pan for 1-2 minutes until the leaves are wilted but the stems remain crisp.
6
Serve the caramelized beef over the cooked brown rice, garnished with sliced scallions and sesame seeds.