Thin-sliced ribeye soaks up a bold marinade of grated ginger, toasted sesame oil, and sweet Asian pear before hitting a screaming-hot skillet, where it caramelizes fast and deep at the edges while staying juicy inside. The pear (or kiwi) does real work here, tenderizing the meat and adding a natural sweetness that balances the savory, garlicky base. A quick sear in batches keeps every slice browned rather than steamed, and a scatter of scallions and sesame seeds finishes it off with color and crunch. It's the kind of dish that eats fast but tastes like it took real effort, perfect over rice or piled into lettuce cups. This one's a smart pick for a gluten free dinner rotation, since the technique and flavor payoff don't depend on anything off-limits. Serve it hot, straight off the pan, for the best contrast between the crisp caramelized edges and tender center.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
If the beef is not pre-sliced, place it in the freezer for 20–30 minutes until firm but not frozen, then slice across the grain as thinly as possible, about 1/8 inch thick. Transfer to a large mixing bowl.
In a separate bowl, whisk together the tamari, maple syrup, sesame oil, garlic-infused oil, grated ginger, rice vinegar, black pepper, and grated kiwi (or Asian pear) until combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
