A homemade take on Korean Beef Bulgogi, featuring thin slices of beef marinated overnight and then griddled hot and fast with sautéed onions and peppers. Described as better than takeout and great for meal prep.
Whisk all marinade ingredients (low sodium Dark mushroom Soy sauce or regular soy sauce, water, puréed Asian pear, chili crisp, sesame oil, black vinegar, rice wine (Mirin), white sugar or honey, minced garlic, ginger paste, black pepper) until fully incorporated. Add in your thin beef slices, cover, and refrigerate overnight. Heat your Flatrock griddle to medium-high heat. Sauté the onions and peppers first, then set them aside covered to keep warm. Next, griddle the slices of beef, making sure to give them space on the Flatrock to get crispy edges. Flip them over a couple of times. It just takes a few minutes to cook. Serve hot, piled high on fluffy white rice with a generous amount of sesame seeds.
