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1. Slice the beef against the grain into very thin pieces, about 3 mm thick, or pound slices thin. Finely mince the garlic and the green onion for the marinade.
1 lb beef sirloin or ribeye, thinly sliced,
3 clove garlic,
2 piece green onion (for marinade)
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2. Toss the beef with the soy sauce (for marinade), sugar (for marinade), garlic, green onion (for marinade), toasted sesame oil, black pepper and grated Asian pear. Cover and refrigerate for 30 minutes to 2 hours.
1 lb beef sirloin or ribeye, thinly sliced,
3 tbsp soy sauce (for marinade),
1 tbsp sugar (for marinade),
3 clove garlic,
2 piece green onion (for marinade),
1 tbsp toasted sesame oil,
0.5 tsp black pepper,
0.2 piece Asian pear, grated
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3. Thinly slice the green onion for the dipping sauce. Stir together the soy sauce (for dipping sauce), rice vinegar, water, sugar (for dipping sauce), green onion (for dipping sauce), toasted sesame seeds and gochugaru if using. Set aside.
3 tbsp soy sauce (for dipping sauce),
1.5 tbsp rice vinegar,
1 tbsp water,
0.5 tsp sugar (for dipping sauce),
1 piece green onion (for dipping sauce),
1 tsp toasted sesame seeds,
0.5 tsp gochugaru (optional)
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4. Set up a station: put the all-purpose flour in a shallow dish, and beat the eggs with the salt in a second dish until smooth. Pat the marinated beef lightly with paper towels to remove excess liquid.
0.5 cup all-purpose flour,
3 piece eggs,
0.5 tsp salt
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5. Heat 2 tablespoons of the neutral oil in a large nonstick skillet over medium heat. Dredge each beef slice lightly in flour, shaking off excess, then dip in the beaten egg to coat fully.
0.5 cup all-purpose flour,
3 piece eggs,
2 tbsp neutral oil (for pan-frying)
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6. Fry the coated beef in a single layer, working in batches, for 1.5 to 2 minutes per side until the egg coating is set and golden. Add the remaining oil as needed and wipe out any burnt bits between batches. Drain on a paper towel-lined plate.
2 tbsp neutral oil (for pan-frying)
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7. Serve the meat jun warm with the dipping sauce, alongside steamed rice if desired.
