Beef Bulgogi

• 250g ribeye steak, thinly sliced
• ¼ white onion, sliced
• ½ carrot, julienned
• ½ courgette, julienned
• 1 red chilli, sliced (optional) 
• 1 spring onion green, finely sliced for garnish
• Sesame seeds for garnish
• Oil for cooking 

Marinade

• ½ Korean pear, peeled 
• 2 garlic cloves, diced
• 1 small knob ginger, finely chopped
• 1½ tbsp light soy sauce
• 1 tbsp oyster sauce
• 1½ tbsp mirin
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• ¼ white onion, sliced 
• 1 spring onion white, sliced 

First, make your marinade:
Add the following to a blender:

• ½ Korean pear (peeled)
   
• 2 garlic cloves, diced
   
• 1 small knob of ginger, finely chopped
   
• 1½ tbsp light soy sauce
   
• 1 tbsp oyster sauce
   
• 1½ tbsp mirin
   
• 1 tbsp brown sugar
   
• 1 tbsp sesame oil
   

Blend into a smooth puree. This should smell sweet, savoury and slightly fruity - perfect for tenderising your beef.

Combine the marinade along with the sliced white onion and spring onion with your beef, massage it well, and leave for at least 1 hour (overnight in the fridge for best flavour and tenderness).

Set up your plate with everything prepped: onion, carrot, courgette, chilli and your marinated beef.

Heat your pan till it’s smoking hot, then add 2 tablespoons of oil.

Add the onion and fry for 30-60 seconds. Add the carrot, courgette and chilli and keep stir frying.  Once tender, scoop the veg out and set aside on a plate.

Add a little more oil if needed, then pan fry the beef until sealed and caramelised on the edges.

Return the cooked veggies to the pan, toss everything together for another 30-60 seconds to bring all the flavours together.

Serve with hot steamed rice and garnish with sliced spring onion.