Recipe Database
1 pound rib-eye
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

1. Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside. (or if you are near Super H. Mart or other Korean grocery store, buy some thinly sliced rib-eye or shabu shabu) 2. Whisk together all the marinade ingredients in a large baking dish. 3. Add the thinly sliced beef and turn to coat. 4. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight. 5. Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side or cook in wok. Serve with rice

Chef Erik goes Asian at Distinctive Vacuums & Appliances on 4/14/07