Korean-Style BBQ Beef

  • 1 ½ lb ribeye steak, or any other well-marbled, tender cut
  • 1 onion
  • 3 cloves garlic cloves
  • ½ pear, peeled and roughly chopped (pear has a tenderizing enzyme in it, I have also subbed apple when I did not have a pear).
  • 3 tablespoons brown sugar
  • 1/2 tsp black pepper
  • ⅓ cup soy sauce
  • 1-2 tbsp sesame oil

Slice the partially frozen beef as thinly as possible. Put all of the ingredients, except for the beef into a food processor and blend well. Pour the marinade over the meat, mix and refrigerate for at least 30 minutes. Heat vegetable oil in a skillet and cook the beef in batches until caramelized, being careful not to crowd the pan. Serve with rice. You can also garnish with scallions and sesame seeds.


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