Beef bulgogi with rice and lettuce wraps

Ingredients

For 1 serving

• Strip steak120 g
• Pear50 g
• Soy sauce1 tablespoon
• Garlic1 clove
• Brown sugar1 teaspoon
• Sesame oil1 teaspoon
• Onion60 g
• White rice65 g
• Lettuce60 g
• Spring onions1
• Sesame seeds1 teaspoon
• Saltto taste

Contains: gluten, soy, sesame,

Method

1. Peel the pear and grate it finely; mix with the soy sauce, grated garlic, brown sugar and sesame oil: the pear makes the meat more tender.
2. Slice the beef sirloin paper-thin against the grain (easier if you put it in the freezer for 15 minutes first), toss with the marinade and leave for 15 minutes.
3. Meanwhile rinse the rice and cook it in plenty of boiling salted water for the time on the packet, until tender; drain. Wash and separate the lettuce leaves and slice the spring onion.
4. Slice the onion and stir-fry it in a very hot pan over high heat for 2 minutes, until it starts to colour.
5. Add the beef with its marinade and cook for 3 minutes over high heat, stirring, until the liquid evaporates and the meat caramelises.
6. Serve with the rice, lettuce leaves for wrapping, the spring onion and the sesame seeds.