Bulgogi

Ingredients

• 750 gBeef, flank, steak, separable lean only, trimmed to 0" fat, choice, raw
• 180 gPears, raw
• 90 gSoy sauce made from soy and wheat (shoyu)
• 20 gSesame oil
• 16 gSeeds, sesame seeds, whole, roasted and toasted
• 22 gGarlic, raw
• 180 gOnions, raw
• 35 gSugars, granulated

Method

1. Slice beef very thinly across the grain. Grate pear, garlic and half the onion for the marinade.
2. Toss beef with pear mixture, shoyu, sugar, sesame oil and sesame; rest chilled 15 minutes.
3. Heat a wide nonstick pan. Divide beef and marinade into three batches and cook each for about four minutes. Transfer cooked batches with their juices to a bowl.
4. Add remaining thin-sliced onion and toss two minutes until beef reaches at least 63 °C and juices reduce to a glossy coating.