Ingredients

• 6 scallions , chopped
• 0.5 cups 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
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons red pepper flakes
• 1 pound beef top sirloin , thinly sliced

Instructions

1. 1 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.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 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.
4. 4 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.

Nutrition per serving