Bulgogi Sesame Beef

Thinly sliced rib-eye marinated in a sweet soy-sesame sauce and quickly seared - classic Korean bulgogi.

Ingredients

1½ lb	680 g	rib-eye beef
¼ cup	60 ml	soy sauce
1 tbsp	15 ml	sesame oil
1 tbsp	15 ml	sesame seed, toasted
3 cloves		garlic, finely minced
3 tbsp	45 ml	granulated sugar, brown sugar or honey
2		green onions, sliced
¼ cup	60 ml	water
2 tbsp	30 ml	vegetable oil for cooking

Slice the beef ⅛-inch (3 mm) thick, then cut it into small bite-size pieces.
Place all the remaining ingredients, except the water, in a large bowl and mix together until the sugar is dissolved. Add ¼ cup (60 ml) of water to the mixture, stir, then add the beef. Let it set for at least 3 hours or overnight.
Heat a large skillet to high and add the oil. When you see a wisp of white smoke, add the meat to the pan. Let it sear for about 1 minute until brown.
Turn the beef slices over and sear for an additional 1 to 2 minutes, until the beef is browned but still medium rare. Serve immediately.