Prep Time
Cooking Time
Serving
Degree of Difficulty
A flavorful and satisfying paleo-friendly Asian lunch for one, featuring tender pan-seared beef coated in a sweet and savory pear-garlic glaze, complemented by a light, aromatic beef-pear soup. Designed for efficiency, the soup simmers while the main dish is prepared.
Calories:
682kcal
34%
Protein:
56.7g
113%
Carbohydrates:
56.7g
19%
Sugar:
19.4g
39%
Sodium:
1100mg
48%
Fiber:
5.5g
22%
Fat:
27.9g
43%
WARNING: Raw beef! Wash hands thoroughly after handling. Slice the beef against the grain into thin strips (about 0.5 cm thick). Halve the pear: dice one half for the main dish, and slice the other half thinly for the soup. Mince two garlic cloves and grate the ginger for the main dish; thinly slice the remaining garlic clove for the soup. In a small bowl, whisk together coconut aminos and half of the sesame oil for the glaze.
In a small saucepan, combine the beef broth, sliced garlic, and thinly sliced pear. Bring the mixture to a gentle simmer over medium heat. Reduce heat to low, cover, and let it gently simmer to allow the flavors to meld. This will be your light appetizer soup.
Season the beef strips with salt and black pepper. Heat avocado oil in a medium skillet or wok over high heat until shimmering. CAUTION: Hot oil! Add beef in a single layer, ensuring not to overcrowd the pan. Sear for 1.5-2 minutes per side until a golden-brown crust forms. Remove beef from the pan and set aside, leaving any rendered fat and browned bits (fond) in the pan.
Using the same skillet with the remaining fond, reduce heat to medium. Add the minced garlic and grated ginger, sauté for 30 seconds until fragrant. CAUTION: Garlic burns quickly! Add the diced pear and cook for 2-3 minutes until slightly softened. Pour in the coconut aminos mixture, scraping up any browned bits from the bottom of the pan to deglaze and incorporate all the flavor.
Return the seared beef strips to the skillet with the pear-garlic glaze. Toss everything together quickly for 1-2 minutes, ensuring the beef is thoroughly coated and heated through. Drizzle with the remaining half of the sesame oil just before removing from heat. This adds a fresh, aromatic finish.
Carefully ladle the warm beef-pear soup into a small bowl. Arrange the pan-seared beef with pear-garlic glaze on a separate plate alongside the soup. Garnish with a sprinkle of fresh sesame seeds or chopped fresh cilantro if desired (not included in ingredients but optional for presentation). Serve immediately and enjoy your Asian-inspired paleo lunch!