Summary

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

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Instructions

1. 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.
2. In a bowl, mix soy sauce, brown sugar, honey, sesame oil, the puréed garlic-pear mixture, sake, rice vinegar, and Korean chili powder.
3. In a large bowl, combine beef, carrots, spring onions, and onions. Pour marinade over and mix well. Refrigerate for 2-3 hours.
4. 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.