Beef Bulgogi

Step 1

Place the beef on a plate and freeze, uncovered, until the surface is firm, about 20 minutes. In a blender, combine the pear, garlic, ginger, soy sauce, honey, mirin, sesame oil, scallion whites, ½ teaspoon salt and ¾ teaspoon pepper. Blend, scraping the jar as needed, until smooth, about 1 minute. Pour into a medium bowl.

Step 2

Transfer the partially frozen meat to a cutting board. Using a sharp knife, slice the beef diagonally as thinly as possible. Add the meat to the marinade and mix until evenly coated. Cover and refrigerate for at least 2 hours, stirring once or twice, or up to 24 hours, stirring a few times.

Step 3

About 30 minutes before cooking, remove the beef from the refrigerator and let stand at room temperature; this makes the marinade more fluid so more will drain off. When ready to cook, set a colander in a medium bowl. Drain the beef mixture in the colander, tossing so as much marinade as possible drains off; reserve the marinade. Thinly slice the scallion greens on the diagonal; set aside.

Step 4

In a 12-inch skillet over medium-high, heat the neutral oil until barely smoking. Add the beef in an even layer, then immediately increase to high. Cook without stirring until the pieces at the edges of the pan are well caramelized, 1 to 2 minutes. Stir and cook, stirring only once or twice, until the meat is spottily browned and only 1 to 2 tablespoons liquid remains in the pan, another 4 to 6 minutes.

Step 5

Add the reserved marinade and cook, stirring, until the marinade has reduced and coats the beef, 1 to 2 minutes. Remove from the heat, then taste and season with salt and pepper. Transfer to a serving dish. Sprinkle with the scallion greens and sesame seeds.