Beef Bulgogi with Shiitake and Napa Cabbage

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Beef Bulgogi with Shiitake and Napa Cabbage

Name: Beef Bulgogi with Shiitake and Napa Cabbage
Yield: 1 plate (about 11 oz)
Ingredients: 1 1/4 lb (600 g) beef sirloin or ribeye, sliced paper-thin against the grain; 1/4 cup (60 ml) soy sauce; 2 tbsp light brown sugar; 1/2 small Asian pear (or Bosc pear), peeled and finely grated; 4 garlic cloves, finely grated; 1 tbsp grated fresh ginger; 1 tbsp toasted sesame oil; 1/4 tsp black pepper; 2 green onions, thinly sliced, divided; 1 tbsp neutral oil; 1 large yellow onion, thickly sliced; 6 fresh shiitake mushrooms, stems removed, caps sliced; 1 green bell pepper, cut into thin strips; 4 large napa cabbage leaves, cut into 1 1/2-inch (4 cm) pieces; 1 tbsp toasted sesame seeds

Paper-thin beef marinated in soy, grated pear, garlic and sesame, stir-fried with onion, shiitake, green pepper and napa cabbage until glossy and saucy. Made in one big skillet.

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