Thinly sliced Korean beef, marinated in a soy-pear-garlic sauce, then seared over high heat to stay tender and glossy. Served over white rice, with the roasted aroma of sesame.
Ingredients
- 650 g thinly sliced beef
- 1 piece grated pear or apple
- 6 tbsp soy sauce
- 4 cloves garlic
- 2 tbsp toasted sesame oil
- 1 tbsp brown sugar
- 1 piece yellow onion
- 320 g white rice
- 640 ml water
- 1 tbsp neutral cooking oil
- 1 tbsp sesame seeds
Method
- Rinse the rice until the water runs almost clear, then cook it with the water over low heat until fully absorbed and the grains are tender.
- Mix the soy sauce, grated pear, crushed garlic, sesame oil, and brown sugar until you have a glossy, fragrant marinade.
- Add the beef to the marinade, coat it well with your hands or tongs, then let it rest in the fridge until the meat looks relaxed and well steeped.
- Thinly slice the onion while the rice rests, then fluff the rice with a fork so it stays light.
- Heat a large skillet or wok with the neutral oil until a faint wisp of smoke appears.
- Sear the onion over high heat until it starts browning around the edges while still retaining some crunch.
- Add the drained beef in a thin layer and stir-fry rapidly until the slices are just browned and still juicy.
- Pour the remaining marinade into the pan and let it reduce until it coats the meat in a dark, glossy glaze.
- Serve immediately over the hot rice, then finish with sesame seeds for crunch and toasted flavor.
Nutrition
Per serving
- Energy
- 654.2 kcal
- Protein
- 41.38 g
- Carbohydrate
- 68.37 g
- Fat
- 22.3 g
- Fibre
- 1.72 g
- Calcium
- 58.59 mg
- Iron
- 2.11 mg
- Magnesium
- 53.24 mg
