Equipment
Ingredients
Meat
- 600 g beef ribeye, very thinly sliced across the grain
Marinade
- 60 ml soy sauce
- 30 g brown sugar, packed
- 15 ml toasted sesame oil
- 100 g asian pear, peeled and grated
- 100 g yellow onion, grated or very thinly sliced
- 15 g garlic, minced
- 2 g black pepper, freshly ground
Garnish
- 20 g scallions, thinly sliced
- 5 g toasted sesame seeds
Nutrition (per serving)
Method
In a large mixing bowl, combine the soy sauce, brown sugar, toasted sesame oil, grated Asian pear, grated onion, minced garlic, and black pepper. Stir until the sugar is fully dissolved.
Add the thinly sliced beef to the marinade. Use your hands or tongs to toss the meat, ensuring every piece is evenly coated. Cover and let marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours.
Heat a cast iron skillet over medium-high heat until it begins to smoke lightly, reaching roughly 230°C/450°F. Do not add oil as the meat and marinade provide enough moisture and fat.
Working in batches to avoid overcrowding, add the beef to the skillet in a single layer. Cook without moving it for 1 minute to develop a deep brown crust, then toss and cook for an additional 1-2 minutes until just cooked through and the edges are caramelized. The internal temperature of the beef should reach at least 63°C/145°F.
Transfer the cooked beef to a serving platter. Garnish generously with thinly sliced scallions and toasted sesame seeds. Serve immediately with steamed rice and lettuce wraps.
Chef's Notes
- To achieve paper-thin slices of beef easily at home, place the steak in the freezer for 30 to 45 minutes until firm but not frozen solid before slicing.
- The Asian pear contains calpain, an enzyme that naturally tenderizes the meat. If you cannot find Asian pear, Kiwi or pineapple can be used, but they are much stronger tenderizers; limit marinating time to 30 minutes to prevent the meat from turning mushy.
- Always slice beef against the grain (perpendicular to the muscle fibers) to shorten the fibers and ensure maximum tenderness.
- For the best restaurant-quality char, use a well-seasoned cast iron skillet and do not disturb the meat for the first minute of cooking.
Storage
Refrigerator: 3 days — Store in an airtight container. Leftovers make excellent fried rice or sandwich filling.
Freezer: 2 months — Can be frozen raw in the marinade or fully cooked.
Reheating: Reheat quickly in a hot skillet for 1-2 minutes or in the microwave until just warm to prevent overcooking.
