1/4 pear (I used bosc, but that is what I had in the house) grated

2 garlic cloves, grated

2 tbs. soy sauce

1/2 tbs. sriracha

1/2 tbs. crushed red pepper flakes

1 tbs. grated peeled ginger

1 tbs. brown sugar

1 tbs. toasted sesame oil (this is important to use toasted sesame oil)

1 lb. trimmed hanger steak, sliced against the grain into 1.5 inch pieces (you can also use boneless short ribs, but sometimes they are hard to find)

2 tbs. vegetable oil (more if needed)

1/4 diced scallions (to serve)

salt and pepper to taste

Combine the pear, garlic, soy sauce, chili flakes and paste, ginger, sugar and sesame oil; mix until completely combined.  Using a large ziplock bag place the sliced beef and marinade into the bag and make sure the beef is completely coated.  Refrigerate the beef for at least 2 hours but can be refrigerated for up to 8 hours.

Take the beef out of the refrigerator and bring to room temperature.  Meat doesn’t cook as evenly if it is not at room temperature.  Heat the oil in a large skillet over medium-high heat.  Take the beef out of the marinade and season lightly with salt and pepper.  The meat will take a couple of batches.  Place the beef in the hot skillet and cook for about a minute without touching or moving the meat, flip the beef and cook for another minute and flip more time until the edges are crisp; this will only take around 3 minutes.  Make sure there is still a little oil in the pan and then cook the next batch.  Remember that there is sugar in the marinade and the pan drippings will burn if you do not watch the pan, add oil when needed.

Once all the beef is cooked sprinkle the beef with the diced scallions.  I served the beef with rice and green beans.  I hope you enjoy this dish as much as I did!!