Mirin beef bulgogi with rice and lettuce wraps

Ingredients

For 1 serving

• Strip steak130 g
• Soy sauce1 tablespoon
• Mirin1 tablespoon
• Pear50 g
• Garlic1 clove
• Onion60 g
• White rice65 g
• Lettuce60 g
• Sesame oil2 teaspoons
• Sesame seeds1 teaspoon
• Saltto taste

Contains: gluten, soy, sesame,

Method

1. Peel the pear and grate it finely into a bowl; add the soy sauce, mirin, the peeled and grated garlic and half the sesame oil.
2. Slice the beef sirloin wafer-thin against the grain and marinate it for 15 minutes: the enzymes in the pear make it tender.
3. Meanwhile: rinse the rice, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12–15 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered. Wash the lettuce leaves and dry them well; peel the onion and slice it thinly.
4. Heat the remaining sesame oil in a frying pan over high heat and stir-fry the onion for 2 minutes, until softened; add the beef with its marinade and cook for 3 minutes, until caramelised and the liquid has almost evaporated.
5. Toast the sesame seeds in a dry small pan for 1 minute, until fragrant.
6. Serve the beef sprinkled with sesame, with the rice and the lettuce leaves to wrap it in.