Back to 4 servings Marinade 0.5 cup Asian pear, peeled, cored and grated or roughly chopped; Bosc pear or apple also work 0.5 medium yellow onion, roughly chopped 6 cloves garlic, minced 1 tablespoon fresh ginger, grated or minced 0.5 cup soy sauce, Korean soy sauce preferred; reduced-sodium or tamari for lower salt or gluten-free 3 tablespoons brown sugar, honey or maple syrup can replace it 2 tablespoons mirin, sweet rice wine; rice vinegar plus a pinch of sugar can replace it 2 tablespoons toasted sesame oil 0.25 teaspoon black pepper, freshly ground Beef 1.5 pounds ribeye, thinly sliced, about 1/8 inch (3 mm) thick; sirloin also works 1 tablespoon neutral oil, such as vegetable or avocado, for cooking; use 1 to 2 tablespoons Garnish 2 green onions, thinly sliced 2 teaspoons toasted sesame seeds
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Partially freeze the beef for 30 to 45 minutes until firm, then slice it very thinly, about 1/8 inch (3 mm), across the grain.2 Step 2: Blend the pear, onion, garlic, ginger and 1/4 cup water until smooth, then strain through a fine sieve if you want a smoother marinade.3 Step 3: Whisk the pear mixture with the soy sauce, brown sugar, mirin, sesame oil and black pepper until the sugar dissolves.4 Step 4: Add the sliced beef to the marinade and toss to coat evenly, then cover and refrigerate for at least 4 hours and up to 24 hours.5 Step 5: Heat a large skillet or cast iron pan over high heat until very hot, then add 1 tablespoon oil.6 Step 6: Lift the beef out of the marinade with tongs, letting the excess drip off, and cook in a single layer in batches without crowding, about 2 minutes per side, until browned and caramelized at the edges. Repeat with the remaining beef, adding oil as needed.7 Step 7: Return all the beef to the pan, toss briefly, then transfer to a platter and top with green onions and sesame seeds.getsaucepan.com/r/9b595532-5d60-5ff7-89e3-a1d388a038d4
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