Cube Steak Bulgogi

If you thought the cube steak was made for roasting chicken, end of story ... Well, welcome to a new, tasteful chapter. This affordable version of traditional bulgogi replaces the budget cut with a skirt-style steak, resulting in an incredibly tender and flavorful beef dish that's perfect for sprinkling with white rice or in kimchi salad bowls. Because it is ground into a thin steak, the cubed steak absorbs the marinade incredibly quickly; although this gives the meat a great taste, you don't want to leave the meat in the marinade for too long, as the beef will start to boil. We found that 2 hours is quite enough time for marinating, but if that's not part of your schedule, make sure that the beef doesn't marinate for more than 6 hours. We also found that if you leave out some of the marinade for the finished sauce, the dish goes perfectly together. Professional advice: Don't be afraid of a hot frying pan; your frying pan should be hot so that the beef is well browned, which will give the dish the taste of “barbecue”, which Bulgogi is famous for.
Combine the pear, soy sauce, sesame oil, brown sugar, ginger, garlic, and 2 chopped green onions in a food processor; chop until finely crumbled, about 15 times. Leave 1/4 cup of the marinade mixture in a small bowl.Combine the sliced steak, remaining marinade mixture, and 1/4 teaspoon chopped red pepper in a medium bowl. Cover and refrigerate for 2 hours.Heat 1 tablespoon of oil in a large cast-iron skillet over high heat. Using tongs, transfer half of the marinade steak to the heated oil in a frying pan; cook, stirring frequently, until the steak is browned and the edges are crisp. Transfer to a serving platter. Repeat with the remaining 1 tablespoon of oil and saute the steak. Drizzle the steak with the marinade mixture prepared beforehand. Sprinkle the steak with salt, sesame seeds, remaining 2 green onion slices, and 1/4 teaspoon red pepper. Serve with rice, cucumbers, kimchi and lettuce leaves.