Korean Grilled Beef Lettuce Wraps

Mon, 1 October 2018

INGREDIENTS:

·         600g centre-cut beef eye fillet

·         2 Tbsp brown sugar

·         ¼ cup light soy sauce

·         2 garlic cloves, finely grated

·         2 Tbsp finely grated nashi pear

·         2 Tbsp mirin

·         1 Tbsp sesame oil

·         2 Tbsp black sesame seeds

·         ¼ tsp ground black pepper

·         1 Tbsp vegetable oil

·         ¼ cup sliced spring onion

·         1 red oak or butter lettuce, leaves separated

·         Finely shredded cabbage to serve

·         Shiso leaves or mint leaves to serve

·         Bean shoots to serve

·         Kimchi to serve

 

METHOD: 

·         Wrap the beef in cling film and place in the freezer for 30 minutes, and then cut into 5mm thick slices.  Use your fingers to press and flatten each piece of beef to about 2.5mm.  

·         In a large bowl, whisk together the brown sugar, soy sauce, garlic, nashi pear, mirin, sesame oil, sesame seeds and pepper.  Add beef slices and toss to coat.  Set aside to marinate for 20-30 minutes.

·         Heat a non-stick frying pan over high heat. Add the vegetable oil and add the beef. Cook on one side until liquid evaporates and beef caramelises. Turn beef slices over and cook for a further minute.  Transfer beef to a serving platter and top with spring onion.

·         To serve, place the beef, lettuce leaves, cabbage, perilla or mint leaves, bean shoots and kimchi in the middle of the table for everyone to make their own lettuce wraps.