Beef Bulgogi with Vegetables and
Pear Salad

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Beef Bulgogi with Vegetables and Pear Salad

Thank you to Kevin Cooper, Chef Steek, for joining me in the kitchen and sharing this special recipe!

 You are amazing and – genuinely – a joy to be around! Thank you, my friend.

Check out the video for this recipe with Chef Steek on my TikTok or Instagram Channel!

Makes 6-8 servings.


  • 2 lbs of ribeye, thinly sliced 
  • 2 tbsp of of avocado oil for cooking
  • 2 tbsp tapioca starch 
  • 1/2 tsp salt
  • For the marinade:
    • 1 cup of soy sauce or coconut aminos (for a low sodium option)
    • 1/2 cup of coconut sugar or sweetener of choice
    • 1 cup of pear nectar 
    • 1/8 cup of rice wine vinegar 
    • 5 cloves of garlic, finely chopped 
    • 2 tbsp sesame oil
    • 1 tbsp sesame seeds 
    • 1 tbsp ginger, grated or finely chopped 
    • 1/2 tsp crushed red pepper, or to taste depending on your spice level 
  • For the salad:
    • 3 green onions, julienned
    • 1 asian pear, julienned 
    • 2 tbsp furikake
    • 2 cups Napa cabbage, finely sliced or shredded
    • 3-4 carrots, sliced into ribbons
    • Sesame seeds for garnish
    • Cooked rice or quinoa for serving 


  1. Add your sliced beef into a bowl.
  2. Season the beef with salt and the tapioca starch.
  3. Take 2-3 minutes to massage the beef and coat the outside with the salt and tapioca starch. 
  4. In a separate, large bowl add the ingredients for the marinade and whisk together.
  5. Use a clean spoon to taste the marinade and adjust to your liking. If you would like more sweetness, add additional pear juice, sesame seeds, red pepper flakes, etc.
  6. Pour about half of the marinade over the ribeye and let sit for 10 minutes.
  7. Reserve the remaining marinade.
  8. Clean your work surface. 
  9. While your beef sits in the marinade, chop your vegetables and fruit on a clean cutting board with a clean knife so as not to cross-contaminate with raw beef.
  10. Heat a large sauté pan or skillet to medium heat.
  11. Add the avocado oil to the pan.
  12. Once your pan is heated, use tongs to remove the beef from the marinade and place it in your pan.
  13. Sear your meat on each side for about 4 minutes, or until the beef is no longer pink and begins to form a crust.
  14. Using a clean set of tongs, carefully remove the beef and place it on a clean dish. Put it to the side.
  15. Turn the heat to low – medium.
  16. Add the marinade from the bowl with the beef. 
  17. Add the cabbage and carrots to the pan and cook until the vegetables begin to soften, about 5-6 minutes. 
  18. While the vegetables cook, prepare your salad garnish. 
  19. In a clean bowl, add the green onions, pear, and furikake.
  20. Toss to coat the pear and scallions with the seasoning. Add more as needed. Set off to the side.
  21. Add the beef back to the pan and mix into the vegetables.
  22. Turn off the heat. 
  23. Serve your beef and vegetables over cooked rice or quinoa. 
  24. Top with pear and green onion salad. 
  25. Garnish with sesame seeds. 
  26. Enjoy! 
  27. I want to see your dish! Post a picture at tag me on all the platforms – @TheWellnessKitchenista!

Bon Appetit!

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Additionally, the products above are not recommended to or for you. These products are solely based off personal and individual preferences. These items are not to be considered nutrition or medical advice. Before trying these items, consult with your health care provid
The Wellness Kitchenista, Jessica DeLuise, MHS, , PA-C, CCMS

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