Ingredients:

  • 1.5 lbs Ribeye steak, thinly sliced against the grain
  • 1/2 cup low sodium soy sauce
  • 1/4 cup brown sugar
  • 1/2 Asian pear, grated
  • 3 tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, finely chopped
  • 1/2 tsp black pepper
  • 1 tbsp toasted sesame seeds
  • 1 white onion, thinly sliced

Instructions:

  1. Freeze the ribeye. Place the steak in the freezer for 30 minutes. Note: This firms the meat, making it much easier to slice into thin, uniform strips.
  2. Slice the beef. Cut the 1.5 lbs ribeye against the grain into 1/8 inch thick slices. Look for the white fat lines and cut across them.
  3. Prepare the marinade. In a large bowl, whisk 1/2 cup soy sauce, 1/4 cup brown sugar, grated 1/2 Asian pear, 3 tbsp sesame oil, 4 cloves garlic, 1 tbsp ginger, and 1/2 tsp black pepper.
  4. Combine and rest. Add the beef and the sliced white onion to the bowl, tossing to coat every piece. Note: Massaging the meat with your hands helps the enzymes penetrate faster.
  5. Marinate the mixture. Cover and refrigerate for at least 1 hour. The meat should look slightly darker as it absorbs the soy.
  6. Preheat the skillet. Heat a large cast iron pan over high heat until it starts to smoke slightly.
  7. Sear in batches. Add a small amount of oil, then add the beef in a single layer. Listen for a loud, aggressive sizzle.
  8. Flip and finish. Cook for 2 minutes per side until the edges are charred and the sauce has thickened into a glaze.
  9. Garnish and serve. Remove from heat and sprinkle with 1 tbsp sesame seeds and chopped green onions.