Food Recipes Korean Soy-Sesame Beef 4.5 (2) Bulgogi is a traditional recipe for Korean barbecued beef, which combines thin cuts of meat and a complex marinade for tasty results. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Updated on September 5, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 35 mins Total Time: 1 hrs 5 mins Yield: 8 serves The marinade combines pear nectar, garlic, ginger, soy sauce, brown sugar, sesame oil, and Asian chili-garlic sauce. Pro tip: super thin slices of the sirloin are easy to achieve by briefly freezing the raw steaks before slicing. Ingredients ½ cup pear nectar 6 cloves garlic, smashed 1 2-in. piece fresh ginger, peeled and roughly chopped ½ cup soy sauce or tamari ¼ cup packed light brown sugar ¼ cup toasted sesame oil ¼ cup Asian chili-garlic sauce, such as Huy Fong 5 pounds sirloin steak, thinly sliced ¼ cup canola oil, divided Sliced scallions, sesame seeds, and cooked rice or lettuce cups, for serving Directions Process nectar, garlic, ginger, soy sauce, sugar, sesame oil, and chili-garlic sauce in a blender until smooth, about 2 minutes. Pour into a large ziplock bag. Add beef; seal bag and turn to coat. Let stand at room temperature for 30 minutes or refrigerate for up to 8 hours. Heat 1 tablespoon canola oil in a large cast-iron skillet over medium-high. Add a quarter of beef; spread in a single layer. Cook, flipping once, until browned, 2 to 3 minutes per side. Transfer to a platter. Repeat, in batches, with remaining 3 tablespoons canola oil and beef. (Discard leftover marinade.) Top with scallions and sesame seeds. Serve with rice or lettuce cups. Chef's Notes Storing and reheating: Freeze cooked beef in ziplock bags for up to 1 month. To thaw, run bag under warm water until mixture comes loose. Transfer beef to a skillet and add 2 to 3 tablespoons water. Gently heat over medium, stirring occasionally, until warmed through. Print