1each Asian pearpeeled, seeded and cut in small cubes (a Granny Smith apple can be subbed if an Asian pear is not available)
¼cupyellow onionlarge dice
1Tablespoongarlicchopped
1teaspoongingerchopped
1/8teaspoonblack pepper
For the Beef:
2poundsflank steaksliced very thin
1cupyellow onionsliced thin
1/2cupgreen onionsliced and divided
½cupcarrotpeeled and sliced thin on a bias
1Tablespoonvegetable oil
½Tablespoonsesame seedstoasted
Fresh green onionssliced for garnish
Instructions
In a blender or food processor blend all the ingredients for the marinade until smooth.
Place the sliced beef in a bowl and cover with the marinade. Mix the marinade into the meat.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
When you are ready to cook the meat, remove it from the marinade into a strainer sitting over a larger bowl. This will allow any additional moisture/marinated to come off the meat and avoid creating a sauce in the cooking pan.
Heat the oil in a large cast iron skillet on medium high. Add the meat in small batches for 1-2 minutes per side; move the first batches to a small plate while the rest of the marinated beef is being seared. Once the last batch is cooked 1 minute per side, add back all the meat to the cast iron skillet.
Add all the vegetables and cook, stirring occasionally for about 3-4 more minutes or until vegetables and meat are cooked.
Sprinkle with sesame seeds and serve at once, garnished with the remaining chopped green onions. Can also be served with fresh steamed white rice.
Notes
Storage: Leftovers can be refrigerated in an airtight container up to 2 days after being cooked.
FAQ’s? Can I use Ribeye steak instead? Yes, ribeye can be used instead of flank steak, however more liquid might be produced when cooking the meat due to its higher fat content.
Why do the carrots have to be cut so thinly? Since the vegetables are not being blanched in advance, slicing them as thinly as possible on the bias/diagonal will ensure they don’t take a long time to cook through.
Why do I have to drain the meat from the marinade before cooking? If there is a lot of marinade on the pieces of meat, it will create a thin sauce in the dish while cooking.
Can I add more carrots and onions to this dish? Yes! More veggies can be added if you’re cooking for a crowd, you can also add thinly sliced celery for added texture.
How can I make this dish gluten free? Make sure to use gluten free soy sauce, commonly named Tamarin sauce- found in the same section of the grocery store as soy sauce would be found.
Can I use a wok skillet instead of a cast iron skillet? Yes, a different skillet can be used, you’ll want to make sure you get the skillet very hot when adding each batch of meat to sear the outside of the pieces. Using a skillet that is not cast iron may result in a less caramelized coating on the beef.