Ingredients
4
4 servings
- •6 scallions, chopped
- •½ cup coarsely grated pear
- •3 tablespoons dark soy sauce
- •3 tablespoons sesame oil
- •1 tablespoon mirin (Japanese sweet wine)
- •1 tablespoon brown sugar, or more to taste
- •4 cloves garlic, grated
- •1 teaspoon lime juice
- •1 teaspoon grated fresh ginger
- •½ teaspoon ground black pepper
- •¼ teaspoon red pepper flakes
- •1 pound beef top sirloin, thinly sliced
- •¼ cup soy sauce
- •3 tablespoons water
- •2 tablespoons gochujang (Korean chile paste)
- •1 teaspoon brown sugar
- •1 teaspoon mirin (Japanese sweet wine)
Instructions
- Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.
- Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.
Nutritional Facts
Per 4 servings
- Calories: 299
- Carbohydrate: 14g
- Fat: 17g
- Fiber: 2g
- Protein: 21g
- Sugar: 9g
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