Thinly slice meat in bite-size strips; place in a large resealable plastic bag. Combine pear puree, onion, soy sauce, brown sugar, vinegar, 2 tablespoons garlic, sesame oil, ginger, gochujang sauce, and black pepper. Pour over meat; seal bag. Marinate in refrigerator 2 to 24 hours.
Hy-Vee Chef Neal Meier specializes in homestyle cooking with a twist. Get his recipe for his comforting Bulgogi Beef Stir-Fry.
Servings and Ingredients
|1 ½ lbs. Hy-Vee Prime Reserve boneless beef ribeye steaks|
|¾ c. pear puree, or pear juice|
|½ medium yellow onion, finely chopped|
|¼ c. Hy-Vee soy sauce|
|3 tbsp. Hy-Vee brown sugar, packed|
|2 tbsp. rice wine vinegar|
|2 tbsp. plus 1 tsp. refrigerated minced garlic, divided|
|1 tbsp. sesame oil|
|1 tbsp. fresh ginger, grated|
|1 tbsp. gochujang sauce|
|½ tsp. Hy-Vee ground black pepper|
|1 tbsp. Hy-Vee canola oil|
|2 large carrots, peeled and thinly bias-sliced|
|6 green onions, sliced|
|1 red bell pepper, seeded and cut into slices|
|1 c. snow peas|
|3 c. Hy-Vee white rice, hot cooked|
|1 c. purchased kimchi, for serving|
|Sesame seeds, toasted, for garnish|
Things To Grab
- Large resealable plastic bag
- Large wok or skillet
Drain meat; discard marinade. Heat oil in a wok or large skillet over medium-high heat. Stir-fry meat in batches for 2 to 3 minutes or until slightly charred. Remove meat from wok.
Add more oil, if necessary, to wok. Stir-fry carrots in hot oil for 2 minutes. Add remaining 1 teaspoon garlic, green onions, bell pepper, and snow peas. Cook and stir for 2 minutes or until vegetables are crisp-tender. Return meat to wok. Cook and stir for 1 to 2 minutes or until heated through. Serve stir-fry over rice with kimchi. Garnish with sesame seeds, if desired.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 75mg
- Sodium: 890mg
- Total Carbohydrates: 42g
- Protein: 26g