Tender Beef Bulgogi
A Korean classic of marinated grilled beef.
|500 g||beef, sliced|
|For the marinade:|
|1 large||pear, blended|
|5 cloves||garlic, blended|
|3 tablespoon||ginger, blended|
|2 large||onion, blended|
|100 g||shiitake mushroom, cut into cubes|
|¼ cup (4 tablespoon)||MAGGI® Oyster Sauce|
|2 teaspoon||black pepper|
|½ cup||shiitake water (liquid used to soak shiitake)|
|2 tablespoon||corn oil|
- In a bowl, comebine beef with the blended pear, garlic, ginger, onion, shiitake mushroom, MAGGI® Oyster Sauce, black pepper and shiitake water.
- Let the meat marinate overnight or for about 20-30 minutes before cooking.
- After the meat is well marinated, heat oil in a large skillet and stir fry ingredients until the meat begins to brown, is cooked through and the gravy reduces.
- When ready, serve Bulgogi with steamed rice and salad on the side.