Skirt steak bulgogi

Easy Korean inspired skirt steak dinner

Serves

Prep Time

15 mins

Cook Time

15 mins

Say kia ora to this skirt steak bulgogi. We’re talking tasty slices of juicy skirt steak, marinated in a punchy mix of soy, ginger, garlic and a sneaky bit of grated pear for that signature bulgogi sweetness. Toss in some fresh carrot and capsicum, sizzle it all up in a hot pan, and you’ve got a meal that’s big on flavour and even bigger on fun. Serve it over fluffy rice with steamed broccoli and crunchy cabbage or cos lettuce for a bowl that’s as colourful as it is delicious. It’s quick, it’s easy, and it’s guaranteed to turn any ordinary night into a proper flavour fest. Warning: you might want to hide the leftovers, they won’t last long!

Kirsten McCaffrey

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Ingredients

For the steak

600g Quality Mark beef skirt steak
thinly sliced across the grain
2 Tbsp salt-reduced soy sauce
½ of an Asian pear
grated
½ Tbsp brown sugar
1 Tbsp sesame oil
2 tsp fresh ginger
grated
2 garlic cloves
minced
2 tsp rice vinegar
1 tsp sesame seeds
toasted
2 spring onionsi
finely sliced
1 carrot
julienned
½ a red capsicum
thinly sliced
1 tsp rice bran oil

For serving

2 cups cooked white rice
1 cup broccoli florets
steamed
1 cup cabbagei
shredded
sesame seeds
for garnishing
spring onion greens
for granishing

Method

In a large bowl, combine soy sauce, grated pear, brown sugar, sesame oil, ginger, garlic, vinegar, sesame seeds, and the white part of the spring onion.

Add sliced skirt steak and optional veg (carrot and capsicum).

Mix to coat evenly and marinate in the fridge for at least 30 minutes, overnight is best.

Heat a large pan or wok over high heat. Add 1 tsp oil.

Cook the beef (in batches if needed) for 3–5 minutes, until caramelised and just cooked through.

While beef cooks, steam the broccoli and cook your rice.

Keep the cabbage or cos lettuce raw for a fresh crunch.

Serve rice in bowls or plates.

Top with cooked bulgogi, steamed broccoli, and raw cabbage or lettuce.

Garnish with green spring onion tops and extra sesame seeds.

Pro Tip:

What if nashi pears aren’t in season?

If nashi or Asian pears aren’t in season, you can easily swap them out for a regular ripe pear or even a ripe kiwi fruit. Both options will give you that touch of natural sweetness and tenderising magic you need for bulgogi. If you’re using a regular pear, just grate it in as you would the nashi. Warning: if using kiwi fruit, avoid over marinating as kiwi is really good at tenderising and can change the texture of the meat.