NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Flank steak

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tbsp Pear puree

1 tsp Fresh ginger

1 clove Garlic

1 cup Broccoli florets

0.5 cup Carrots

1 tsp Sesame seeds

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the flank steak against the grain into very thin strips and place in a glass bowl.

• 2

  In a small jar, whisk together the tamari, toasted sesame oil, pear puree, grated fresh ginger, and minced garlic.

• 3

  Pour the marinade over the beef strips, tossing well to coat, and let it marinate for at least 15 minutes.

• 4

  Heat a large cast-iron skillet or wok over medium-high heat until very hot.

• 5

  Add the beef to the skillet in a single layer, working in batches if necessary to avoid crowding the pan.

• 6

  Sear the beef for 2-3 minutes until the edges are browned and slightly caramelized.

• 7

  Toss in the broccoli florets and julienned carrots, stir-frying for another 3-4 minutes until the vegetables are tender-crisp.

• 8

  Season the mixture with sea salt and black pepper.

• 9

  Transfer the bulgogi to a plate and garnish with toasted sesame seeds and sliced green onions before serving.