Ingredients
500g sirloin steak
sliced very finely against the grain
1/2 ya or nashi pear
1/2 brown onion
4 cloves garlic
crushed
1 small piece ginger
about 2cm, chopped
2 tbsp soy sauce
2 brown sugar
1 tbsp sesame oil
1 shallot
green onion
1 carrot
finely sliced
¼ tsp black pepper
2 tbsp toasted sesame seeds
for serving
large lettuce leaves
washed and dried, for serving
carrot sticks
for serving
cucumber sticks
for serving
garlic slices
for serving
sliced chilli
for serving
ssamjang
Korean sauce, for serving
Allergy Advice
Contains Gluten
Contains Sesame
Contains Soy
Equipment
- 1 food processor
- 1 hot plate or barbecue
Instructions
- Place the pear, onion, garlic and ginger into a food processor and process until you have a smooth paste. To the puree add soy, brown sugar, sesame oil, shallot, carrot and pepper. Combine well.
- Add the meat to the marinade and massage gently to ensure all of the meat is well coated. Leave to marinate for 30 minutes when using good quality beef cuts – overnight when using cheaper cuts.
- Heat a hot plate or barbecue to high heat and cook beef quickly. This should take less than 5 minutes as the beef is tenderised by the marinade.
- Place pieces of beef into lettuce cups, add ssamjang then vegetables and fold. Eat and enjoy!
Notes
Tip
We used a ya pear but it is also acceptable to use a regular pear or even a kiwi fruit. This does sound unusual but it is the enzymes in the fruit that tenderise the meat. This allows you to use a much cheaper cut and still have a great finished product.
Tip
Ssamjang is soy bean sauce that you can buy in Asian supermarkets or you can even make your own.
Variation
You can also use skirt steak, flank steak and tenderloin.
