beef , soy sauce , sesame , korean
Grated pear, soy sauce, garlic, and toasted sesame oil create a savory-sweet marinade inspired by Korean barbecue. Ginger and scallions add a fresh finish that pairs especially well with beef.
Ingredients
- 1/3 cup finely grated peeled Asian pear, including its juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon toasted sesame oil
- 1 tablespoon packed brown sugar
- 3 garlic cloves, minced
- 2 scallions, finely sliced
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon freshly ground black pepper
Makes: approximately 1 cup, enough for 1 1/2-2 pounds of beef · Prep Time: 15 min · Marinating Time: thinly sliced beef 30 minutes-2 hours; flanken-cut short ribs or flank steak 2-6 hours
Directions
Whisk the grated pear, soy sauce, water, sesame oil, and brown sugar together.
Stir in the garlic, scallions, ginger, and pepper.
Place the beef in a food-safe resealable bag or covered glass container.
Add the marinade and turn to coat.
Refrigerate for the suggested time for your cut of beef.
Remove the beef, brush away excess pear and scallion pieces, and discard the used marinade.
Grill until cooked through, watching closely because the pear and sugar encourage quick browning.
Marinade safety: Always marinate in the refrigerator at 40°F or below. Reserve any finishing sauce before adding raw meat. Discard used marinade. Cook poultry to 165°F; whole cuts of beef, pork, and lamb to at least 145°F followed by a three-minute rest; and seafood to 145°F.
