Bulgogi Style Beef with Zoodles

• 1 lb ribeye, frozen 1-2 hours and sliced 1/8” thin
• 1 pear, grated
• 1 onion grated
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced (ginger paste is great)
• 2 green onions, chopped
• 3 tbsp soy sauce
• 2 tbsp maple syrup (or substitute brown sugar)
• 1 tbsp sesame oil
• 4 tbsp avocado oil or olive oil
• 1 – 2 lbs zoodles

In a large bowl or ziplock bag, combine sliced ribeye with grated pear, grated onion, minced garlic, minced ginger, green onions, soy sauce, maple syrup and sesame oil. Cover or slightly seal. Refrigerate and marinate 4-24 hours.

To cook, preheat a large skillet (cast iron is great) on medium high. Add 2 TBS olive oil and sear the marinated strips of ribeye about 2 minutes per side. Reserve the marinating liquid and add at the end to create a sticky sauce otherwise discard.

Once the meat is cooked, let it sit and cook the zoodles by tossing in a hot pan with 2 TBS oil for 4-5 minutes until slightly tender and heated through. Less is more when it comes to cook time for zoodles for the most toothy, pasta like experience.

Plate zoodles and top with seared beef. Dress with sesame seeds, sliced scallions and Gojuchang for a touch of heat.