Thinly sliced beef marinated in a savory-sweet Korean sauce (soy, garlic, ginger, sesame, and pear) then seared hot for caramelized edges. Halal-friendly and perfect for rice bowls or lettuce wraps.
1lbbeef ribeye or sirloin, thinly sliced against the grain
1/4cupsoy sauce (or gluten-free tamari)
2Tbspbrown sugar
1Tbsphoney
1Tbsptoasted sesame oil
3clovesgarlic, minced
1Tbspfresh ginger, grated
1/2smallAsian pear (or apple), grated
1Tbspapple juice (halal substitute for mirin; optional)
1tsprice vinegar (optional, to balance)
1/4tspblack pepper
2green onions, thinly sliced
1Tbsptoasted sesame seeds, for garnish
1Tbspgochujang (halal-certified), optional for spice
neutral oil, for the pan
Instructions
Partially freeze beef 20–30 minutes for easier slicing. Slice very thinly against the grain (about 1/8 inch).
In a large bowl, whisk soy sauce, brown sugar, honey, sesame oil, garlic, ginger, grated pear, apple juice, rice vinegar (if using), black pepper, and gochujang if you want heat.
Add sliced beef and toss to coat thoroughly. Cover and refrigerate at least 30 minutes and up to 12 hours for deeper flavor.
Heat a large skillet or grill pan over high heat with a light film of neutral oil until shimmering.
Cook beef in small batches in a single layer 1–2 minutes per side until caramelized at the edges. Avoid overcrowding so it sears instead of steams.
Return all cooked beef to the pan for 20–30 seconds with half the green onions; toss to warm through.
Serve immediately over steamed rice or in lettuce wraps. Garnish with remaining green onions and sesame seeds.