This dish is based on the Korean dish bulgogi, finely sliced marinated beef, seared just until the outside is caramelized and the inside is still succulent and tender.
For more asparagus recipes, check out this article featured in Traverse, Northern Michigan’s Magazine!
- 1/2 cup dark soy sauce
- 2 teaspoons sesame oil
- 2 cloves crushed garlic
- 4 scallions, finely chopped
- 1/4 cup brown sugar
- 1 tablespoon toasted sesame seeds
- 1/2 lime, juiced
- 3 pounds rib eye, finely sliced and trimmed of excess fat
- 2 pounds fresh asparagus.