- 6 scallions, chopped
- 1/2 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
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 pound beef top sirloin, thinly sliced
- Sauce:
- 1/4 cup soy sauce
- 3 tablespoons water
- 2 tablespoons gochujang (Korean chile paste)
- 1 teaspoon brown sugar
- 1 teaspoon mirin (Japanese sweet wine)
- 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.
04/25/2018
recipepes.com
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