Beef Bulgogi

Ingredients:
rib eye | pear | spring onions

Preparation:
Place the meat in the freezer for 45 minutes to an hour so that it is easier to slice thinly. Cut the meat into thin slices of about 3 millimeters thin. Peel a pear and halve it. Put half a pear with the marinade in a cup and use a hand blender to make it smooth. And marinate the sliced meat with the bulgogi sauce for at least 2 hours. Heat a frying pan and fry the meat until hard. Cut the spring onion nice and thin and sprinkle the meat with it as soon as it is ready. Serve with rice or traditionally with lettuce leaves.