Pear is the secret ingredient in this classic Korean marinade; it helps to tenderize the meat and also offers a subtle sweetness that balances the other ingredients to create a rich and sticky glaze. These Korean Steak and Pepper Wraps make for a delicious dinner for four that incorporates colourful bell peppers for flavour and nutrition!
Serves 1/4 of recipe
- 1 small Asian pear, cored and chopped
- 2 shallots
- 6 cloves garlic
- 1/4 cup (60 mL) dark soy sauce
- 2 tbsp (30 mL) Honey
- 2 tbsp (30 mL) sesame oil
- 2 tbsp (30 mL) Korean chili paste (such as gochujang)
- 2 tbsp (30 mL) rice wine vinegar
- 2 tbsp (30 mL) brown sugar
- 1 tbsp (15 mL) chopped fresh gingerroot
- 1/4 tsp (2 mL) freshly ground black pepper
- 1 lb (500 g) boneless beef short ribs
- 2 tbsp (30 mL) canola oil
- 1/2 Ontario White Onion, thinly sliced
- 1/2 Ontario Greenhouse Red Pepper, thinly sliced
- 1/2 Ontario Greenhouse Yellow Pepper, thinly sliced
- 1/2 Ontario Greenhouse Orange Pepper, thinly sliced
- 8 small tortillas, warmed
- 2 green onions, thinly sliced
- 2 tsp (10 mL) toasted sesame seeds
- Sriracha sauce (optional)
- Combine pear, shallots, garlic, soy sauce, honey, sesame oil, chili paste, vinegar, sugar, ginger and pepper in food processor; pulse until very smooth. Pour into resealable plastic bag. Slice beef against the grain into thin strips; add to bag. Seal bag, removing as much air as possible; massage until meat is completely covered in marinade. Refrigerate for at least 12 hours or up to 2 days.
- Remove meat from bag, shaking off excess marinade. In large, nonstick skillet, heat half of the oil over medium-high heat; cook half of the onion, peppers and short ribs, tossing occasionally, for 5 to 7 minutes or until vegetables are tender-crisp and meat is caramelized. Repeat with remaining oil, onion, peppers and short ribs.
- Divide meat and vegetables evenly among tortillas. Sprinkle with green onions and sesame seeds. Drizzle with Sriracha (if using).
- Add a layer of shredded purple cabbage or lettuce for extra crunch and freshness in the tortillas.
- Instead of serving in tortilla wraps, you can also serve over fluffy rice or quinoa.