Vietnamese Beef Marinade (Thit Bò Uop)

• 2 medium yellow onions
• 2 large gingerroot (skin on)
• 3 tablespoons granulated garlic
• 3 tablespoons white pepper
• 1 pear (peeled and cored)
• 6 1/2 quarts soy sauce
• 8 lbs light brown sugar
• 8 cups white sugar
• 1 cup sesame oil
• 1 cup cooking oil
• 3 cups chopped green onions

1. 1. Puree the chopped yellow onion, ginger root and pear in a robot coupe or food processor. Over medium heat, add cooking oil and bring to temperature Add the onion, ginger and pear. Cook until slightly brown.
2. 2. Add the garlic and white pepper, mix well.
3. 3. Add the soy sauce, ensuring all utensils are dry. Tap water will turn this marinade sour and ruin it.
4. 4. Add both brown and white sugar, cook until granuals are disolved.
5. 5. Add green onion and cool to room temperature.
6. 6. Store for up to a week or marinate beef for up to 24-hrs.
7. 7. Discard used marinade.
8. 8. 1 cup will marinate up to 10 steaks.

yellow onions, gingerroot, garlic, white pepper, pear, soy sauce, brown sugar, white sugar, sesame oil, cooking oil, green onions

Taken from www.food.com/recipe/vietnamese-beef-marinade-thit-b-uop-514161 (may not work)