Weeknight Bulgogi with Sesame Scallions

⏱ 45 min · Serves 4

Sweet, savoury, garlicky beef seared hard and fast in a screaming pan. The pear in the marinade tenderises the meat and gives that classic glossy caramelisation — serve with hot rice and a heap of sesame scallions.

Per serving: 650 kcal · 38.0g protein · 58.0g carbs · 32.0g fat

Ingredients

• 600g sirloin or ribeye steak, very thinly sliced (freeze 30 min for easier slicing)
• 1/2 ripe Korean or Nashi pear (about 100g), grated (or 1/2 apple)
• 5 tbsp soy sauce
• 2 tbsp light brown sugar
• 1 tbsp honey
• 4 garlic cloves, finely grated
• 1 tsp finely grated fresh ginger
• 2 tbsp toasted sesame oil
• 1 tbsp mirin or dry sherry
• 1/2 tsp freshly ground black pepper
• 1 small onion, thinly sliced
• 1 tbsp neutral oil, for frying
• 6 scallions, cut into 5cm lengths
• 1 tbsp toasted sesame seeds
• Steamed short-grain rice, to serve
• Kimchi and lettuce leaves, to serve (optional)

Method

1. In a large bowl, whisk together the grated pear, soy sauce, brown sugar, honey, garlic, ginger, sesame oil, mirin and black pepper.
2. Add the sliced beef and the onion, and toss with your hands until every piece is coated. Cover and marinate at least 30 minutes at room temperature, or up to 12 hours in the fridge.
3. Get your rice on so it's ready at the same time as the beef.
4. Heat a large heavy frying pan or wok over the highest heat until smoking. Add the neutral oil.
5. Add about a third of the beef in a single layer — do not crowd the pan or it will steam instead of caramelise. Sear undisturbed for 1-2 minutes, then toss for another minute until the edges are deeply browned and sticky. Tip onto a warm plate.
6. Repeat with the remaining beef in two more batches, wiping the pan if it gets too dark between batches.
7. Return all the beef and any resting juices to the pan, add the scallions and toss over high heat for 45 seconds, just until the scallions soften and the sauce clings.
8. Scatter with sesame seeds and serve straight away with rice, kimchi and lettuce leaves for wrapping.