g Soy Sauce (use reduced sodium if you’re watching your salt intake)
tbsp Brown Sugar
tbsp Toasted Sesame Oil
g cloves of Garlic, minced
tsp balls Opies Stem Ginger in Syrup (thinly sliced) plus 2tsp of syrup
tbsp Sriracha Sauce (or Gochujang sauce or paste for authenticity)
tbsp Vegetable Oil
g Spring Onions, thinly sliced
tsp Toasted Sesame Seeds (optional)
1
Step 1
Wrap the steak in cling film and place in the freezer for 30 minutes to firm up. Unwrap and slice across the grain into thin slices.
2
Step 2
In a medium bowl combine the pear, soy sauce, brown sugar, sesame oil, garlic, three balls of stem ginger, 2 teaspoons of the ginger syrup and sriracha sauce (or gochujang if using). Add in the steak, mix well, and marinate for at least 2 hours (or overnight), stirring occasionally.
3
Step 3
Add 1 tablespoon of vegetable oil to a cast iron griddle pan over medium-high heat. Add half of the marinated steak to the grill pan in a single layer and cook, flipping once, until the steak is charred and cooked through – this will take about 2-3 minutes per side. Repeat with the remaining 1 tablespoon vegetable oil and steak.
4
Step 4
Thinly slice the remaining 2 balls of stem ginger and spring onions.
5
Step 5
Garnish the cooked steak with the ginger slices, onions and sesame seeds, if using.
Ingredients
680 g Steak (frying, rib eye, rump or sirloin)
0.5 g small Pear, peeled and coarsely grated
60 g Soy Sauce (use reduced sodium if you’re watching your salt intake)
2 tbsp Brown Sugar
2 tbsp Toasted Sesame Oil
3 g cloves of Garlic, minced
5 tsp balls Opies Stem Ginger in Syrup (thinly sliced) plus 2tsp of syrup
1 tbsp Sriracha Sauce (or Gochujang sauce or paste for authenticity)