Bulgogi Beef Bowl


1 lb skirt steak

4 garlic cloves, peeled & smashed

1 ripe Bosc pear, peeled & chopped

1/2 small yellow onion, chopped

1-inch chunk fresh ginger, peeled & chopped

1 Tbs + 1 tsp Harvest Honey Ginger White Balsamic Vinegar

1 Tbs Harvest Toasted Sesame Oil

1 scallion, both green and white parts, finely chopped

2 Tbs soy sauce

Black pepper to taste

Cooked white rice, to serve


Wrap steak in plastic wrap and place in freezer for at least an hour to become firm. Once firm, cut against the grain into thin slices, about 1/8 of an inch thick.

Place garlic, pear, onion, ginger, and Balsamic Vinegar in a food processor and blend until smooth, about a minute. Place steak in a large resealable plastic bag or bowl; add marinade, Sesame Oil, scallion, soy sauce, and black pepper and toss to coat. Seal bag or cover bowl, and refrigerate a minimum of 30 minutes and as long as overnight. (I let mine go about 6 hours.)

Heat a large wok or skillet over high heat. Add steak and all its marinade to the pan and cook, stirring constantly, until most of the liquid has evaporated and the meat is browned along the edges, about 10-12 minutes. The sauce will thicken considerably before breaking and beginning to evaporate; this is OK. Serve over white rice.

Serving suggestions: The beef and rice make a lovely meal by themselves, but your bowl will benefit greatly from some crunch. We recommend adding finely sliced carrots, cucumbers, or chilis like serranos; toasted sesame seeds; kimchi, or our Kimchi Slaw (recipe here); and Honey-Ginger/Sesame Quick Pickles (recipe here).

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