Beef Bulgogi for One
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Thin strips of ribeye marinated in soy, brown sugar, sesame, and kiwi, then seared quickly and topped with green onion.
Ingredients
- 1 (4–6-ounce) boneless ribeye steak
- 1½ tablespoons low-sodium soy sauce
- 1 tablespoon packed brown sugar
- 1½ teaspoons sesame oil
- 1 small kiwi fruit peeled and mashed
- 1 clove garlic minced
- ⅛ teaspoon crushed red pepper flakes
- ⅛ teaspoon ground ginger
- ½ teaspoon oyster sauce
- ½ tablespoon avocado vegetable or canola oil
- ¼ teaspoon toasted sesame seeds
- 1 small green onion sliced
Equipment
- skillet
- mixing bowl
Directions
- Put the steak in the freezer for 30 minutes so it firms up. Slice it across the grain into ¼-inch strips.
- In a bowl, stir together the soy sauce, brown sugar, sesame oil, kiwi, garlic, red pepper flakes, ginger, and oyster sauce. Add the steak and stir to coat. Cover and refrigerate for 1 hour.
- Heat the cooking oil in a 10-inch skillet over medium-high heat. Add the steak and cook for 2 to 3 minutes per side.
- Move it to a plate and sprinkle with the sesame seeds and green onion.
Notes
The kiwi tenderizes the beef, so don’t leave it in the marinade much longer than an hour or it can turn mushy.
Nutrition
Serving: 283g | Calories: 661kcal | Carbohydrates: 24g | Protein: 36g | Fat: 47g | Saturated Fat: 15g | Trans Fat: 0g | Cholesterol: 138mg | Sodium: 1033mg | Potassium: 796mg | Fiber: 2g | Sugar: 18g | Vitamin A: 230IU | Vitamin C: 45mg | Calcium: 94mg | Iron: 3.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ribeye steak counted as raw rib steak, small end (ribeye), ⅛ teaspoon crushed red pepper flakes counted as cayenne, ½ tablespoon avocado (the first choice counted). Brands and portions vary, so use it only as an approximation.