When the mom of my son’s bestfriend invited us to their house for lunch, I immediately agreed. They are from Korea and she promised to teach me how to cook our favorite Beef Bulgogi. To return the favor, I brought the ingredients for Pork Adobo and taught her how to cook it. Adobo happens to be her son’s favorite Filipino dish. I didn’t know the dish is very easy to prepare.
- 1 1/2 pounds beef top sirloin,very thinly sliced
- 2 tablespoons white cooking wine
- 1 big Asian pear, sliced
- 2 large white onion, quartered
- 1/2 white onion, chopped
- 1 teaspoon ground black pepper
- 1/4 cup soy sauce
- 1 tablespoon white sugar
- 2 tablespoons Asian (toasted) sesame oil
- 1 tablespoon minced garlic
- 2 tablespoons chopped green onion
- 1 tablespoon sesame seeds
- In a food processor, liquefy pear slices and white onion adding only a little water. Season with salt and pepper.
- Place the beef in a bowl, and pour in the cooking wine, and pear juice. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.
- Preheat an outdoor grill for medium-high heat or a non-stick pan.
- Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the beef directly on the pan if using a non-stick pan. Add sliced onion. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Transfer to a platter and sprinkle with sesame seeds and green onions. Serve hot with steamed rice.
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