Cooking… 煮緊…
2Home cookHKCooking… 煮緊…
0 of 15 ready
Shopping:9 supermarket·1 world-foods aisle·1 Chinese supermarket
Prep 15 min·Cook 12 min·Rest 30 min
Mix the soy, sugar, honey, grated pear, garlic, ginger, sesame oil and pepper in a large bowl.
5 tbsp Light soy sauce2 tbsp Sugar1 tbsp Honey100 g Asian pear or apple, finely grated5 cloves Garlic, grated5 g Ginger, grated2 tbsp Sesame oil½ tsp Black pepper
Separate the beef slices, add them with the onion and carrot and massage in the marinade. Leave for 30 minutes, or up to a day in the fridge.
600 g Thinly sliced beef (ribeye or sirloin hot-pot slices)1 Onion, sliced½ Carrot, in thin strips
Heat a large frying pan or wok until very hot, add a little oil and cook the beef in two or three batches, spreading it out, for 3–4 minutes until browned at the edges.
600 g Thinly sliced beef (ribeye or sirloin hot-pot slices)1 tbsp Cooking oil1 Onion, sliced½ Carrot, in thin strips
Wok-chan's tip鑊仔貼士
Crowding the pan stews the beef in its juices; small batches give the caramelised edges.Add the spring onion to the last batch, toss everything together and sprinkle with sesame seeds.
3 stalks Spring onions, in 5 cm lengths1 tbsp Toasted sesame seeds600 g Thinly sliced beef (ribeye or sirloin hot-pot slices)
Serve with rice, lettuce leaves for wrapping and ssamjang if you have it.
1 Lettuce leaves (little gem or round lettuce)optional: 60 g Ssamjang (Korean Lettuce-Wrap Dip)
Ready? Let's cook it step by step!
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
On a barbecue, use a grill basket or a cast-iron griddle plate over high heat so the thin slices don't fall through; 2–3 minutes, turning once.
Raw marinated beef freezes well flat in bags for 2 months; cooked, fridge 3 days.
Paper-thin beef marinated in soy, pear, garlic and sesame, then seared fast so the edges caramelise. Sweet, savoury and tender; wrap it in lettuce or pile it on rice.
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
Frying pan · Wok