Mooses Close Enough Bulgogi Recipes

Steps:

• Slice the moose meat into slivers about 1 inch long and put the sugar in with it and stir and let sit for 20 minutes.
• Add soy sauce, sesame oil, pepper, sesame seeds and chopped garlic to moose and stir
• Prepare green onions by slicing thinly, oyster mushrooms can be rough sliced and the shitake mushroom must have their stems removed and sliced to medium thickness.
• Take a wok or large skillet with 1 to 2 Tablespoons veg oil. Preheat wok and oil until oil is very hot. Put moose mixture in first, then put onions and mushrooms on top of that. Depending on how hot your flame is, stir after a few minutes and cook until meat is cooked thru.

Steps:

• Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
• Combine onion, Asian pear, dark soy sauce, light soy sauce, rice wine, sesame oil, ginger, garlic, and black pepper in a blender. Puree into a smooth marinade. Add sesame seeds; blend briefly on low just to mix them in.
• Spread a thin layer of marinade in the bottom of a large container. Add a single layer of beef. Cover beef evenly with another thin layer of marinade. Repeat with remaining beef and marinade. Cover container and refrigerate until flavors combine, at least 3 hours and preferably overnight.
• Heat a large grill pan or skillet over high heat. Add all the beef and marinade; cook, stirring constantly, until most of the marinade evaporates and the beef starts to brown, 3 to 4 minutes. An instant-read thermometer inserted into a slice should read 140 degrees F (60 degrees C).