Ponzu Bulgogi
Servings: 6
Calories: 353kcal
Ingredients
- 1 ½ pounds boneless ribeye steak
- ¼ cup Marukan Sudachi Ponzu
- ½ pear , peeled and grated on the large holes of a box grater
- 2 tablespoons coconut or brown sugar
- 2 tablespoons toasted sesame oil
- 2 tablespoons gluten free gochujang
- 3 cloves garlic , minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons vegetable oil , divided
- 2 green onions , thinly sliced on the diagonal
- 1 teaspoon toasted white sesame seeds
- Spicy Ponzu Cucumber Salad , recipe follows
- Bibb or romaine lettuce leaves , for serving, optional
- Cooked rice , for serving
- Kimchi , for serving
Instructions
- Slice ribeye into ¼ inch strips and place in a large food storage bag. (Tip, place steak in the freezer for 20 – 30 minutes before slicing to make it easier.)
- In a medium mixing bowl, combine the Marukan Sudachi Ponzu, pear, sugar, sesame oil, gochujang, garlic, and ginger. Pour into the large food storage bag along with the steak, massage gently to coat the steak, and marinate for 2 hours or up to overnight, turning the bag occasionally.
- Heat a large cast iron skillet over medium-high heat. Add one tablespoon of oil and let it heat for a moment. Working in batches, add the steak to the pan in a single layer. Cook undisturbed, for 1 – 3 minutes then flip and cook on the other side for 1 – 3 minutes, don’t overcook. Remove from the pan. Repeat with the remaining oil and steak.
- Serve immediately in bowls over rice with the cucumber salad, kimchi, and lettuce leaves if desired. Garnish with green onions and sesame seeds.
Nutrition
Calories: 353kcal | Carbohydrates: 9g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 69mg | Sodium: 62mg | Potassium: 370mg | Fiber: 1g | Sugar: 6g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg