Beef with Nashi Pear

Nashi Pear Beef is a delicious, extra-tender beef that remains for several hours in a Nashi Pear marinade. This pear also called “Shingo Pear” or “Korean Pear” is between the pear and the apple but bigger! This beef is cooked in a wok and becomes slightly caramelized.

Recipe of the “beef pear nashi” for 6 persons:

-1kg of beef (I use tenderloin)

-1 Nashi pear

-1 onion

-12 cloves of garlic (sounds like a lot but it’s not!)

-55g of sugar

-2 tablespoons of honey

-2 tablespoons of toasted sesame oil

-1 teaspoon of baking soda (see below why)

-60ml of Chinese wine

-60ml of water

-120ml of clear soy sauce

-toasted sesame

Here, for those who are wondering, is what a Nashi Pear looks like:

The recipe is simple. Peel the onion, garlic and pear, removing the core, then put all the ingredients except the meat and sesame seeds in a blender and blend to obtain a liquid marinade.
Baking soda will tenderize the meat considerably. That’s why beef is always so tender in Chinese deli, they add baking soda. You really only need to put a teaspoon of bicarbonate, otherwise the meat will lose its taste!

Cut beef into thin strips and place in a bowl.

Pour the marinade over the meat.

And cover with toasted sesame seeds, then mix well. Close with cling film and keep in a cool place for 3 hours. The meat will absorb most of the juice.

After three hours, take a wok, or a frying pan, and put oil in the bottom (the equivalent of 4 tablespoons!). Place on high heat.

Brown the meat, stirring constantly with a wooden spoon.

Bernard’s advice:
I prefer to cook the meat in batches. If you cook all the meat at once, it will not cook well. So I use less oil each time and cook it all in three batches. This way the meat has plenty of room to caramelize!

Fry until the marinade has evaporated. At this point, the meat starts to caramelize.

Serve immediately with basmati rice or
sticky rice
. Sprinkle with toasted sesame seeds.

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Beef with Nashi Pear

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Beef with Nashi Pear

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