Tri-Tip Bulgogi

1. 1

   Combine pear, onion, ginger, 1/2 cup soy sauce, and 2 garlic cloves in a blender or food processor and pulse until the marinade is smooth. Place the tri-tip in a resealable plastic bag with the marinade. Refrigerate for at least 4 hours or up to overnight.

2. 2

   Slice the tri-tip thinly against the grain.

3. 3

   Add grapeseed oil to a skillet over medium-high heat. When the skillet is hot, sear the meat until nicely charred, about 1 minute per side. Remove the meat from the pan.

4. 4

   Add gochujang, rice vinegar, soy sauce, white sugar, minced garlic, minced ginger, and 1/2 cup water to the skillet. Stir until smooth and combined. Simmer the sauce for 3 minutes and return the meat to the pan; simmer the meat in the sauce until heated through, 1 to 2 minutes. Season with salt and pepper.

5. 5

   Remove the bulgogi from the heat, drizzle with sesame oil, and sprinkle with sesame seeds. Heat the rice in the microwave for 90 seconds, or follow the package directions.

6. 6

   Plate the bulgogi with rice, kimchi, and steamed vegetables. Garnish with sliced scallions.

• Calories 807.97 kcal High
• Protein 56.93 g Good Source
• Carbs 77.66 g Moderate
• Total Fat 30.23 g High
• Saturated Fat 9.17 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 153.46 mg High
• Sodium 1394.38 mg High
• Fiber 10.1 g Good Source
• Sugar 14.35 g High
• Added Sugar 2.52 g Moderate
• Calcium 106.96 mg Low Source
• Iron 5.25 mg Good Source
• Potassium 502.57 mg Moderate
• Vitamin A 151.6 mcg_rae Moderate
• Vitamin C 23.19 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame
• Garlic 🧄
• Onions 🧅