No ratings yet
Korean marinated beef, thin and sweet-savoury, seared until caramelized and served over rice. Fast and full of flavour.
Blend the 60 ml soy sauce, the 25 g brown sugar, the 15 ml sesame oil, the garlic and the grated pear into a marinade. Slice the 600 g beef very thin, mix it through the marinade and leave for at least 20-30 minutes.
Heat a large pan over high heat until very hot. Sear the beef in batches, spread in a single layer, for 2-3 minutes each batch, so it caramelizes rather than stews.
Add the sliced onion for the last 1-2 minutes and toss until just softened but still with a little bite.
Pile the hot beef and onion over bowls of warm white rice.
Scatter the sliced scallion and sesame seeds over the top and serve straight away.
