Ingredients:

  • 1.5 lbs flank steak, cut into 1-inch cubes
  • 1 tbsp ghee
  • 0.5 tsp sea salt
  • 1/2 cup coconut aminos
  • 2 tbsp toasted sesame oil
  • 1/4 cup grated Asian pear
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, sliced
  • 1/4 tsp black pepper
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a large glass mixing bowl, whisk together the coconut aminos, toasted sesame oil, grated Asian pear, minced garlic, grated ginger, and black pepper.
  2. Add the cubed steak to the marinade and toss to coat thoroughly. Let marinate for 15 minutes at room temperature (Do not exceed 30 minutes).
  3. Heat a large cast-iron skillet over high heat until it begins to smoke slightly. Add the ghee and swirl to coat the pan.
  4. Using tongs, remove steak bites from the marinade, allowing excess to drip off. Place in the skillet in a single layer, working in batches to avoid overcrowding.
  5. Sear undisturbed for 2-3 minutes to develop a deep brown crust, then flip and cook for another 1-2 minutes until desired doneness is reached.
  6. Transfer to a platter and garnish with the green onion tops and toasted sesame seeds. Serve immediately.