Beef Bulgogi

• 600g beef ribeye or sirloin
• 1 onion, thinly sliced
• 1 tbsp neutral oil
• 3 spring onions, sliced
• Toasted sesame seeds

• 5 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp honey
• 2 tbsp toasted sesame oil
• 4 garlic cloves, grated
• 1 tbsp grated ginger
• ½ Asian pear, grated
• ½ tsp black pepper

Freeze the beef so it's firm enough to slice thinly. Skip this if you've bought it pre-sliced.

Slice about 3mm thick, across the grain.

Mix the marinade, then toss with the beef and onion. Cover and chill. Up to overnight is fine, but not much longer: the pear keeps tenderising.

Heat the oil in a large pan until smoking. Add half the beef in a single layer and cook, turning once, until caramelised at the edges.

Repeat with the rest. Crowding the pan stews the beef instead of searing it.

Scatter with spring onion and sesame seeds.