Beef Bulgogi

Servings: 4

Bulgogi Marinade Ingredients:

1 Kiwi

1 Asian Pear

6 TBSP Soy Sauce

1 TBSP Fish Sauce

2 TBSP Rice Vinegar

1 TBSP Honey

1 TBSP Freshly Chopped Ginger

4 Cloves of  Garlic

2 TBSP Gochujang

2 TBSP Sesame Oil

2 TBSP Mirin

1 Chopped Small Yellow Onion

2 Tsp Black Pepper

Rest of Ingredients:

Spicy Mayo (Can use store bought or just mix mayo & sriracha)

2 Ribeye Steaks

1 Head of Lettuce, rinsed

4 Green Onions, Sliced

1 Jalapeno, Sliced

1 ½ C Cooked White or Jasmine Rice

1. To start, toss your marinade ingredients into a blender and blend up until nice & smooth. Pour the mixture into a large bowl & set aside.
2. Slice your ribeye steaks real thin, you want the pieces to look like shaved steak. Once your steaks are all sliced, put them into your marinade and cover. Place the bowl into the fridge and you can marinate anywhere from 2 hours to overnight.
3. Once your beef has been marinated, take out the bowl and heat up a large sauté pan. Once the pan is hot, pour your steak & marinade into the pan and cook for at least 10 minutes, stirring often to cook the beef evenly. Once the marinade has reduced a bit and your beef is cooked, turn off the heat and set aside.
4. Time to assemble your lettuce cups! Start with your lettuce, then scoop in a little rice, a nice portion of beef, a drizzle of spicy mayo, a sprinkle of green onion & jalapeno. Serve & enjoy!!