Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
Thinly sliced beef cooks quickly in a hot pan, so prepare the rice, vegetables, and sauce before heating the skillet. Pear adds gentle sweetness to the marinade; a grated apple works as a substitute.
Ingredients
1 1/2 cups short-grain rice
1 pound boneless beef sirloin, thinly sliced across the grain
1/2 Asian pear, peeled and grated
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
2 garlic cloves, finely grated
1 teaspoon grated fresh ginger
1 tablespoon neutral oil
1 head butter lettuce, leaves separated and washed
1 English cucumber, cut into thin sticks
2 scallions, sliced
1 tablespoon sesame seeds
Directions
Rinse and cook the rice according to the package directions.
Whisk pear, soy sauce, brown sugar, sesame oil, garlic, and ginger. Toss with beef and refrigerate for 20 minutes.
Heat a large skillet over high heat until hot. Add neutral oil, then half the beef in one layer. Sear for 2 to 3 minutes, turning once, until browned and the thickest slices reach 145°F. Transfer to a clean plate and repeat.
Return all the beef and any juices to the pan. Bring the sauce to a full simmer for 1 minute.
Serve rice, beef, lettuce, cucumber, scallions, and sesame seeds family-style. Spoon beef and rice into lettuce leaves.
Recipe notes
Variations
Use thinly sliced pork loin instead of beef and cook it to 145°F, then rest for 3 minutes. If the pan is small, cook in more batches to avoid steaming the meat. Add kimchi as a table condiment if desired.
Storage and reheating
Refrigerate cooked beef and rice separately in covered containers and use within 3 to 4 days. Reheat until steaming. Keep lettuce and cucumber chilled and separate.
Thinly sliced beef cooks quickly in a hot pan, so prepare the rice, vegetables, and sauce before heating the skillet. Pear adds gentle sweetness to the marinade; a grated apple works as a substitute.
1 pound boneless beef sirloin, thinly sliced across the grain
1/2 Asian pear, peeled and grated
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
2 garlic cloves, finely grated
1 teaspoon grated fresh ginger
1 tablespoon neutral oil
1 head butter lettuce, leaves separated and washed
1 English cucumber, cut into thin sticks
2 scallions, sliced
1 tablespoon sesame seeds
Method
Rinse and cook the rice according to the package directions.
Whisk pear, soy sauce, brown sugar, sesame oil, garlic, and ginger. Toss with beef and refrigerate for 20 minutes.
Heat a large skillet over high heat until hot. Add neutral oil, then half the beef in one layer. Sear for 2 to 3 minutes, turning once, until browned and the thickest slices reach 145°F. Transfer to a clean plate and repeat.
Return all the beef and any juices to the pan. Bring the sauce to a full simmer for 1 minute.
Serve rice, beef, lettuce, cucumber, scallions, and sesame seeds family-style. Spoon beef and rice into lettuce leaves.
Variations
Use thinly sliced pork loin instead of beef and cook it to 145°F, then rest for 3 minutes. If the pan is small, cook in more batches to avoid steaming the meat. Add kimchi as a table condiment if desired.
Storage and reheating
Refrigerate cooked beef and rice separately in covered containers and use within 3 to 4 days. Reheat until steaming. Keep lettuce and cucumber chilled and separate.
Thinly sliced beef cooks quickly in a hot pan, so prepare the rice, vegetables, and sauce before heating the skillet. Pear adds gentle sweetness to the marinade; a grated apple works as a substitute.
1 pound boneless beef sirloin, thinly sliced across the grain
1/2 Asian pear, peeled and grated
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
2 garlic cloves, finely grated
1 teaspoon grated fresh ginger
1 tablespoon neutral oil
1 head butter lettuce, leaves separated and washed
1 English cucumber, cut into thin sticks
2 scallions, sliced
1 tablespoon sesame seeds
Method
Rinse and cook the rice according to the package directions.
Whisk pear, soy sauce, brown sugar, sesame oil, garlic, and ginger. Toss with beef and refrigerate for 20 minutes.
Heat a large skillet over high heat until hot. Add neutral oil, then half the beef in one layer. Sear for 2 to 3 minutes, turning once, until browned and the thickest slices reach 145°F. Transfer to a clean plate and repeat.
Return all the beef and any juices to the pan. Bring the sauce to a full simmer for 1 minute.
Serve rice, beef, lettuce, cucumber, scallions, and sesame seeds family-style. Spoon beef and rice into lettuce leaves.
Variations
Use thinly sliced pork loin instead of beef and cook it to 145°F, then rest for 3 minutes. If the pan is small, cook in more batches to avoid steaming the meat. Add kimchi as a table condiment if desired.
Storage and reheating
Refrigerate cooked beef and rice separately in covered containers and use within 3 to 4 days. Reheat until steaming. Keep lettuce and cucumber chilled and separate.
