From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Add the first six ingredients to a large bowl.
2
In a smaller bowl combine the remaining marinade ingredients and whisk together. Pour the marinade over the beef and vegetables.
3
Cover and refrigerate for at least 1 hour or up to 24 hours.
4
Once meat and vegetables have marinated, heat a large skillet over medium-high heat.
5
Stir-fry the mixture for about 10 minutes or until the beef is cooked through and the sauce has reduced slightly.
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Tips & Tricks (5)
- Freeze Your Ribeye First 🥶Partially freeze the ribeye for 1-2 hours before slicing to achieve paper-thin, uniform cuts that cook evenly and absorb the marinade better.
- Asian Pear is Your Secret Weapon 🍐The natural enzymes in fresh Asian pear tenderize the beef and add subtle sweetness; grate it directly into the marinade rather than using processed versions for maximum effect.
- Marinate for 4-6 Hours Maximum ⏱️Don't over-marinate beyond 6 hours or the meat becomes mushy; the enzymes and acids work quickly on thin-sliced beef, so less time is actually more.
- Toast Your Sesame Seeds First 🔆Lightly toast whole sesame seeds in a dry pan for 2-3 minutes before garnishing to unlock their nutty aromatics and enhance the final dish's complexity.
- Use High Heat and Work Fast 🔥Cook on a screaming hot cast-iron skillet or Korean grill for just 30-45 seconds per side to develop a caramelized crust while keeping the interior tender and juicy.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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