Korean Beef Sauté

Step 1

Place garlic, ginger, pear, soy sauce, brown sugar, sesame oil, gochujang, cornstarch and pepper into mixing bowl and purée 30 sec/speed 8. Transfer marinade to a large zip lock bag and set aside. Clean mixing bowl.

Step 2

Place a bowl onto mixing bowl lid and weigh in onions. Slice partially frozen meat ⅛ inch thick. Place onion and meat into bag with reserved marinade and refrigerate 1 hour.

Step 3

Drain meat and onions, discard marinade and set meat and onions aside. Place 0.5 oz vegetable oil into mixing bowl and without measuring cup, heat 3 min/250°F/speed .

Step 4

Add half the drained meat and onions and without measuring cup, cook 5 min/250°F//speed . Transfer to a bowl and keep warm. Place 0.5 oz vegetable oil and remaining meat and onions into mixing bowl and without measuring cup cook 5 min/250°F//speed . Transfer to another bowl.

Step 5

Garnish each bowl with sesame seeds and fresh cilantro and serve hot.