These Korean-style seasoned steaks strips are delicious all on their own over steamed rice, or tucked in big romaine lettuce leaves for wrapping and munching, taco-style. Steamed broccoli makes a nice side dish.
1. Marinade: Combine pear, green onions, garlic, soy sauce, sesame oil, sherry, sugar and gingerroot in a blender; purée until smooth. Transfer ¼ cup (60 mL) of marinade to a small microwavable bowl for finishing sauce, cover and refrigerate.
2. Beef: Slice steak across the grain into 1-inch (2.5 cm) wide strips; transfer to a large sealable bag. Pour in remaining marinade, massaging to coat. Seal and refrigerate for at least 30 minutes or up to 24 hours.
3. Remove beef from marinade; discard used marinade. Pat dry with paper towel. Heat oil over medium-high heat in a grill pan or large nonstick skillet; cook beef for about 1 minute per side or until browned but still pink inside. Transfer to a bowl.
4. Add 1 tbsp (15 mL) water to reserved marinade. Microwave on HIGH (100%) for 30 to 45 seconds. Pour warm sauce over beef and toss to coat. Serve over steamed rice, garnished with sesame seeds and green onions.
When cooking the steak slices be sure not to crowd the pan, or the meat will steam and get soupy instead of browned. Cook in batches if needed.
If you don’t have fresh pears you can swap out with ¼ cup (60 mL) pear nectar found in bottles at the grocery store.
Servings 0