Beef bulgogi takes tender sliced ribeye and marinates it in an explosive combo of pears, onions, ginger, garlic, chili sauce, and soy sauce to create something that's both tangy and sweet with a pinch of heat.
Place all marinade ingredients into an immersion blender. Blend until smooth and no chunks remain.
Combine sliced beef and marinade in a plastic gallon zipper bag. Allow to marinate at room temperature for 1 hour (or up to overnight in the refrigerator).
Add olive oil to wok and heat on medium-high until shimmering.
Using tongs, remove the beef from the marinade bag, and place it in the hot skillet.
Cook, stirring frequently, until no pink remains.
Add sliced carrots and cook, stirring occasionally, for 2-3 minutes.
Add green onion and sesame seeds. Stir and cook for an additional minute.
Notes
About 20 minutes before you begin this recipe, place the beef in the freezer. Having the beef nice and cold, but not solid, will make it easier to slice thin.
Beef bulgogi should be very tender, so we tend to reach for cuts such as ribeye, sirloin, or even beef tenderloin when making it. You can certainly use flank steak as a more affordable alternative as it stir-fries really well.
If you like, you can reserve the marinade and mix it with a little cornstarch and water to make a gravy.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat over medium-low heat in a skillet or wok.