Ingredients

• 1.25 pounds boneless beef short ribs , sliced across the grain in 1/8-inch thick slices
• 4 cloves garlic , finely crushed
• 0.25 cups grated yellow onion
• 1 tablespoon freshly grated gingerroot
• 1 tablespoon toasted sesame oil
• 1 tablespoon light brown sugar , or to taste
• 0.33 cups freshly grated Asian pear
• 0.25 cups soy sauce
• 1 tablespoon Korean red pepper flakes , gochugaru
• 0.5 teaspoons kosher salt
• 1 tablespoon vegetable oil , plus more for brushing skillet
• 2 cups hot steamed rice , or as needed
• 2 sliceds green onion tops for garnish

Instructions

1. 1 Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.
2. 2 Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.
3. 3 Season meat with salt and a drizzle of vegetable oil. Toss.
4. 4 Brush a cast iron skillet with a little vegetable oil and place over high heat. When the skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

Nutrition per serving