What You’ll Need
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2 lb Pasture Provisions Grass-Fed Beef Stew Meat (or Fajita/Stir Fry Meat, or Short Ribs)
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1 green pear or small Asian pear, peeled and grated
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½ cup pear juice
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Juice of 1 lime (zest optional)
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⅓ cup soy sauce
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2 Tbsp coconut sugar (or brown sugar)
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2 Tbsp toasted sesame oil
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4 garlic cloves, minced
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1 Tbsp grated ginger (or 1 tsp powdered ginger)
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1–2 Tbsp miso hot chili paste or gochujang (adjust for desired heat)
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2 Tbsp tallow, grape seed oil, or other high-heat oil
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Whites of 4 green onions, sliced
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Garnish: green onion tops, sesame seeds
Let’s Cook
1. Prep the Beef
Cut beef into smaller pieces if desired to increase surface area for marinating.
2. Make the Marinade
In a large zip-top or vacuum-seal bag, combine grated pear, pear juice, lime juice (and zest), soy sauce, coconut sugar, sesame oil, garlic, ginger, and chili paste/gochujang. Mix well.
3. Marinate
Add beef to the bag, remove as much air as possible, and seal. Refrigerate for 12–24 hours, flipping the bag occasionally.
4. Drain & Heat
Remove beef from marinade and discard liquid. Drain excess in a colander. Heat a wok or large skillet over high heat with half the oil until nearly smoking.
5. Stir Fry in Batches
Cook half the beef with onion whites for 2–3 minutes until browned. Remove, add remaining oil, and repeat with second batch.
6. Serve
Serve hot over rice or noodles. Garnish with green onion tops and sesame seeds.
