Last night I tried a really yummy and quick Korean-style marinade from Bon Appétit. I bought 1¼ pounds of meat for four of us, and we were all looking for more after it was done. Yes, it was that good. (Go look at the photo at the link above.) I served it with white rice and steamed broccoli.
¼ pear, grated (Did a number on my knuckles with the ol' box grater—yeowch! We didn't really taste the pear, but I'm sure it added something....)
1 garlic clove, grated (Having learned my lesson with the box grater, I used my garlic press.)
1 tablespoon grated peeled ginger (Again with the grating! I minced it.)
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar
1 tablespoon gochugaru (coarse Korean hot pepper flakes) or 1 teaspoon crushed red pepper flakes (I used the latter.)
1 pound trimmed hanger steak, boneless short ribs, boneless pork loin, or boneless, skinless chicken breasts or thighs (I used boneless short ribs.)
2 tablespoons vegetable oil, divided
Sliced scallions (for serving)
Combine the pear, garlic, ginger, soy sauce, sesame oil, brown sugar, and pepper flakes in a large resealable plastic bag. Using a sharp knife, slice the meat into very thin strips. Add the meat to the marinade, seal the bag, and squish everything around until the meat is coated. Let it sit at room temperature for 30 minutes, or chill for up to 8 hours. (I did the 30 minutes at room temp and it was plenty tender and flavorful.)
Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high until shimmering. Remove half of the meat from the marinade, letting the excess drip back into the bag. Season the meat lightly with kosher salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss the meat and continue to cook, tossing occasionally, until cooked through and crisp at the edges, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil, remaining meat, and more salt.
Serve topped with scallions.
*That's the name of the Bon Appétit section this recipe came from, not me trying to be gimmicky.