Beef bulgogi

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 450 g tender beef sliced about 3 mm thick
• 1/2 cup grated Asian pear
• 1/4 cup onion purée
• 4 garlic cloves and 1 tsp ginger
• 1 chopped spring onion
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1 pinch pepper and a few carrot strips

Step-by-step method

1. Slice beef against the grain, removing tough membranes.
2. Mix pear, onion, garlic, ginger, spring onion, soy, sugar, sesame oil, pepper and carrot.
3. Coat beef and marinate in the fridge for at least 30 minutes.
4. Heat a grill or pan well and cook small batches, turning until browned.
5. Serve immediately with rice, lettuce and kimchi.