Hands-on Time: 10 min.
Marinate Time: 10 min to 12 hrs.
Total Cooking Time: 10 min.
Mix Soy Sauce (2 T), Sugar (1 T), Vinegar (1 t), thinly sliced steak (0.5 lb, ~ ¼” thick). Set aside while heating the pan. In a Pan, add oil (1t), turn heat on high, wait ~ 2 to 3 min or until light smoke appear. Add the steaks, slice by slice, into the pan. Cook for ~ 1 to 2 min a side for ~ medium-rare to medium-well. Turn off heat, ready to serve!
Use high heat to sear the surface of the grill steak. Don’t dump all the sauce/liquid into the pan/skillet when grilling.
No need to spend long time marinating the meat. Just get a thin coating of the sauce on the beef and grill over high heat if you are using a tender cut (i.e. ribeye, tenderloin.)
Marinating, especially when adding pear, can:
1. Tenderize tougher cut (i.e. round, chuck, etc.) and get more flavors into the meat.
2. Preserve the meat for an extra few days. Simply add some soy sauce and sugar (2:1), and leave the beef in the fridge until cooking time.
Going the extra mile (G.E.M) – the small step (optional) that takes the dish to the next level.
Add pear (preferably Asian pear, grated or puree using food processor) to add sweet, fruity flavor and to tenderize the meat.
Stir-fry, over medium heat, some garlic gloves before grilling the steaks to add garlic flavor and armoa.
Marinate the beef (10 to 30 min is usually enough, but feel free to leave it in the fridge overnight if it’s more convenient.)
Use the steak marinating sauce to create a wonderful steak sauce that pair perfectly with the grill steaks.
- Pan/skillet (~ 8 to 12”). I recommend using a cast iron pan for better heat retention and higher grilling temperature.
- Measuring spoon.
- Thin sliced steak, 1lb, ~ ¼ to 1/8 inch, but feel free to use any thickness you like. The thicker the steak, the longer the cooking and marinating time.
Units: t = teaspoon, T = Tablespoon.
*note* relative ratio is more important the absolute amount.
- Soy sauce – 2 T
- Sugar ~ 1 T, feel free to increase to up to 2 T if you like sweet BBQ.
- Vinegar ~ 1 t, just to add another layer of taste. Skip if you don’t have it handy.
- Oil – ½ to 1 t.
- (optional G.E.M.2) Chopped Garlic. See my previous post for quick and easy way to get chopped garlic.
Mix Soy Sauce (2 T), Sugar (1 T), vinegar (1 t), and beef.
Using a grater, grate ~ 0.5 asian pear into the mixture.
Wait 10 min to marinating the beef, or just leave it in the fridge until you want to use it.
Put Pan/skillet on the stove, medium heat. Add oil.
Add Chopped garlic, Cook until slightly golden ~ 1 min. Set aside for steak sauce later, or simple push it to the side of the pan. (But there is a risk of burning the garlic when grilling the steaks.)
Using the same pan/skillet, turn heat on high, wait until light smoke is coming out of the pan. Lay the marinated beef into the hot pan, slice by slice to avoid dropping too much liquid into the pan.
We want the Pan to be hot enough so it can quickly sear the surface of the meat to create the nice golden grill color and flavor.
Grill the steak for ~ 1 min each side. (I recommend ~2 min each side for ~ 1” thick steak for ~ medium rare).
Turn off heat and it’s ready to serve if you prefer steak without sauce.
*note* if using a thicker (~ 1”) steak, I’ll recommend to rest the steak 3 to 5 min before serving so the steak and re-absorb some of the juices.
In the same pan, turn heat to low. Add the remaining beef marinate + previously cooked garlic + ½ cup of water (rice wine works better), bring to a simmer, turn off heat and it’s ready for use!