Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 3 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g beef, (entrecôte or other hih-quality cut)
- 3 carrot (s)
- 2 bunch spring onion (s)
- 1 onion (s)
- 125 ml soy sauce
- 3 tablespoon sugar, brown
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 5 clove (s) garlic
- 0.25 ¼ pear (s), (nashi), alternatively apple or pear
- 1 dash sake
- 1 dash rice vinegar
- 1 pinch (s) chili powder, Korean
Print Recipe
Pin Recipe Instructions
- Cut beef into very thin slices. Cut carrots diagonally into thin slices. Cut spring onions and onions into thin rings. Purée nashi pear and garlic together in a blender.
- In a bowl, mix soy sauce, brown sugar, honey, sesame oil, the puréed garlic-pear mixture, sake, rice vinegar, and Korean chili powder.
- In a large bowl, combine beef, carrots, spring onions, and onions. Pour marinade over and mix well. Refrigerate for 2-3 hours.
- Heat a grill pan over medium-high heat. Cook the beef and vegetables for 2-3 minutes, stirring occasionally, until the beef is cooked through.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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