- Prep Time: 45 mins
- Cook Time: 10 mins
- Total Time: 55 minutes
- Yield: 6-8 servings
- 2 pounds good quality thick bone-in steak, such as strip steak or rib-eye (see note above)
- 1 Bosc pear, peeled and cored
- ¾ cup onion, rough cut
- 2 tablespoon fresh peeled garlic
- 1 teaspoon fresh peeled ginger
- 1 medium scallion, tops and bottoms
- 1 cup Coca Cola
- 3 tablespoon soy sauce
- 2 tablespoons corn syrup
- 1 tablespoon brown sugar
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons sesame oil
- 2 Tablespoons sesame seeds
- 2 cups peeled carrots, cut into very thin slices
- Sticky Rice and Kimchi, for serving
- Trim all gristle, bone and excessive fat from meat. This should leave about 1½ pounds of usable meat. With a very sharp knife, slice 1/8th inch thick slices on a slight bias from one end to the other. Set aside.
- In a food processor place pear, onion, garlic, ginger and scallion and puree until very smooth. Pour into a medium to large bowl and add Coca-Cola, soy sauce, corn syrup, brown sugar, pepper, sesame oil and sesame seeds.
- Add beef and carrots; making sure everything gets coated. Place in tight fitting container or zip lock bag for 30 minutes or more depending on the cut of beef used.
- If making rice, make that now.
- Preheat the grill to its hottest temperature and also place a grill pan on grill to cook the carrots.
- Drain the beef and carrots but discard the marinade. Remove as much liquid as possible even blotting any last drops from the meat with paper towels.
- When the grill is at its hottest, mop some vegetable oil over the grill grates and lay the beef slices on the oiled grill. Grill just for a few minutes each side and remove. At the same time, place the carrots in a grill pan and grill just a few minutes until tender.
- Serve cooked sliced beef and carrots with sweet sticky rice and good quality Kimchi. (I have tried a lot of jarred brands of Kimchi and only a few come close to home made. If you are lucky enough to live near an Asian market, buy it fresh.)