From Bon Appetit (November 2015)
Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours. ?
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt. ?
Serve topped with scallions.
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Serving Size: 1 Serving (268g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 161 | ||
Calories from Fat: 110 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 46.8mg | 2 % | |
Potassium 642.4mg | 17 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 10g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 161
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