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Histamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Nuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 1 g per serving. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
If the ribeye is not pre-sliced, place it in the freezer for 20–30 minutes until firm but not frozen solid, then slice across the grain as thinly as possible, about 1/8 inch thick. Transfer the sliced beef to a large mixing bowl.
In a small bowl, whisk together the soy sauce, brown sugar, toasted sesame oil, grated Asian pear, minced garlic, grated ginger, and black pepper until the sugar dissolves. Pour the marinade over the beef and toss to coat every slice evenly.
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