Ingredients
Beef and Marinade
- 2 pounds flank steak, sliced thinly against the grain
- 1 cup finely grated Asian pear (about 1 pear)
- 1/3 cup soy sauce
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 2 teaspoons oyster sauce
- 3 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground ginger
Garnish
- 1/2 cup sliced green onion
Instructions
- Slice the beef: Slice 2 pounds of flank steak very thinly against the grain into thin strips, aiming for the thinnest slices possible. Place the strips into a large mixing bowl or plastic bag for marinating.
- Prepare the marinade: Add 1 cup finely grated Asian pear, 1/3 cup soy sauce, 2 tablespoons sesame seeds, 1 tablespoon sesame oil, 2 teaspoons oyster sauce, 3 teaspoons minced garlic, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon ground ginger to the beef.
- Marinate the beef: Toss the meat and marinade ingredients thoroughly until all strips are well coated. Cover the bowl or seal the bag and refrigerate for 1 hour to allow the flavors to penetrate the beef.
- Cook the beef: Heat a large heavy skillet or wok over high heat. Using tongs, transfer the marinated beef strips into the hot skillet. Cook on high heat, tossing frequently, until the beef is cooked through, about 3 to 5 minutes. If using a quality wok, the cooking time may be less than 2 minutes.
- Serve: Remove from heat and serve immediately, garnished with 1/2 cup of freshly sliced green onions for a bright and fresh finish.
Notes
- For best results, slice the beef very thinly against the grain to ensure tenderness.
- Asian pear not only adds sweetness but also helps tenderize the meat.
- Marinate the beef for at least 1 hour, but overnight marinating will deepen the flavors.
- Use a very hot skillet or wok to quickly sear the meat, locking in juices and flavor.
- This dish pairs well with steamed rice and kimchi for a traditional Korean meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
