Moose'S Close-Enough Bulgogi

• 1 tablespoon sesame seeds
• 1/2 onion, coarsely chopped
• 1/4 Asian pear, peeled and coarsely chopped
• 3 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 1 1/2 tablespoons Shaoxing rice wine
• 1 1/2 tablespoons Asian (toasted) sesame oil
• 1 (1 inch) piece fresh ginger, peeled
• 2 cloves garlic, peeled
• 1/4 teaspoon ground black pepper
• 1 pound beef, sliced 1/4-inch thick

1. Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
2. 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.
3. 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.
4. 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).

sesame seeds, onion, asian pear, soy sauce, soy sauce, rice wine, asian, fresh ginger, garlic, ground black pepper, beef

Taken from www.allrecipes.com/recipe/246595/mooses-close-enough-bulgogi/ (may not work)