Pasture Provisions: Korean Grass-Fed Beef Bulgogi Stir-Fry

By

Pasture Provisions

July 24, 2025

Made with grass-fed beef, this dish is quick-cooked, slow-marinated, and bursting with bold, umami flavor. 

Serves: 4-6
Prep Time: 12-24 hours (marinade)
Cook Time: 15 minutes

Ingredients

  • 2 lb grass-fed beef fajita meat/stir-fry strips

(Or substitute stew meat, flank steak, skirt steak, ribeye steak, New York strip steak, sirloin steak, or flatiron steak.)

  • 1 green pear (or small Asian pear), peeled and grated
  • ½ cup pear juice
  • Juice of 1 lime (+ zest if desired)
  • ⅓ cup soy sauce
  • 2 tbsp honey
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
  • 1-2 tbsp miso chili paste or gochujang (adjust to heat preference)
  • 2 tbsp tallow or avocado oil (for searing)
  • 4 green onions, whites and tops separated
  • Garnish: green onion tops, sesame seeds

Instructions

  1. Marinate for maximum tenderness.
    Since we’re using braising cuts, extended marination is key to tender results with high-heat cooking. Cut larger chunks into bite-sized pieces to increase surface area.
  2. Make the marinade.
    In a bowl or large zip-top or vacuum-seal bag, combine grated pear, pear juice, lime juice (and zest, if using), soy sauce, honey, avocado oil, garlic, ginger, chili paste/gochujang.
  3. Mix thoroughly to combine.
  4. Marinate the meat.
    Add beef to the marinade and seal, removing as much air as possible. Refrigerate for 12–24 hours, flipping the bag occasionally throughout that time.
  5. Drain and prep for stir-fry.
    Remove beef from the marinade and discard marinade. Place meat in a colander over a bowl for 5-10 minutes to drain excess liquid.
  6. Sear in batches.
    Heat a large wok or heavy skillet over high heat. Add 1 tbsp tallow or avocado oil and half the beef, along with half the white parts of the green onions. Sear until browned and caramelized (about 3-5 minutes). Remove the first batch, then add the remaining oil and repeat with the second batch.
  7. Garnish and serve.
    Serve hot over steamed rice or noodles. Garnish with green onion tops and sesame seeds.

Tips from Pasture Provisions

  • Using grass-fed beef means more nutrient-dense proteins, robust flavor, and denser texture, perfect for marinades like this.
  • Short on time? Even 6-8 hours of marinating makes a big difference.
  • Make it your own. Add stir-fried veggies or a fried egg on top!