Certified Irish Angus Korean Beef Bulgogi
Beef Cut: Sirloin
- 450g Sirloin (or whatever the standard weight of the steaks are)
- 1 small firm pear, unpeeled and grated
- 1 small apple, unpeeled and grated
- 2 garlic cloves, crushed
- 3 Tbsp dark brown sugar
- 3 Tbsp Soy Sauce
- 1 ½ tbsp sesame oil
- 1 ½ tbsp fresh grated ginger
- 1 small onion
- 1 carrot, julienned (or sliced very thinly)
4 mushrooms (chestnut, shiitake, oyster will work)
- 1 tbsp white sesame seeds
- 2 spring onions, sliced (for garnishing)
In a large bowl, mix together the pear, apple, garlic, ginger, sugar, soy sauce and sesame oil.
Slice the steak as thinly as possible and add this to the marinade. Let sit for at least 30mins, or leave in the fridge overnight.
Heat a large non-stick frying pan or wok over med-high heat. Use tongs to lift each piece of beef out of the marinade, shaking off any excess. Keep the marinade to the side. In batches, dry-fry the beef for 2-3 minutes until the beef is browned. Transfer the cooked beef to a dish.
To the same pan, add some oil and add the vegetables and cook for 5 mins, until slightly softened. Raise the heat to high and add the retained marinade and cook for 3-4mins. Add the cooked beef and stir to combine. Cook for a further 2-3mins until all the veg is cooked and the liquid has reduced.
Transfer the beef and veg onto a serving player and season with some sesame seeds and spring onion.
Serve with white rice and kimchi or place into cups of baby gem lettuce leaves for a fresh alternative.