Bulgogi

Ingredients
1 pound New York or Ribeye steak
For the marinade:
¼ cup soy sauce
2 tablespoons granulated sugar
Chunk of Asian pear, grated on a large whole box grater (about ¼ cup)
¼ cup scallions, sliced thin
2 teaspoons sesame oil
2-3 garlic cloves, grated on a microplane
½ inch – 1 inch piece ginger, grated on a microplane

For cooking:
1 tablespoon vegetable oil
½ medium white onion, cut into thin strips
¼ cup scallions, sliced thin
Toasted sesame seeds
White rice, for serving

Directions

Freeze the steak you are using for a few hours until very firm. Carefully slice the meat as thinly as possible. Whisk together the soy sauce, granulated sugar, grated Asian Pear, scallions, sesame oil, ginger and garlic. Marinate the steak overnight or for at least 6 hours. When you’re ready to cook the steak, remove it from the refrigerator and let it sit for 15 minutes to come up to temperature. Heat the oil in a large saute pan on medium heat. Add the white onion and scallion. Saute for a couple minutes until soft and translucent. Raise the heat to medium-high and begin adding the steak to the pan, separating the strips as you add them. Cook until the steak is golden brown and the sauce is slightly reduced and thickened. Sear over steamed white rice. Garnish with toasted sesame seeds.