Bulgogi

METHOD

1. Combine nashi pear and onion in a blender. Blend to puree, add the Korean soy, water, sugar, garlic, salt and pepper. Remove to a non-reactive bowl.
2. Slice the scotch fillet thinly. This is easiest if you slice when the meat is semi-frozen. Place in the marinade and leave for approx. 30 minutes.
3. After 30 minutes add the sesame oil.
4. Heat a heavy-based frypan to medium and add olive oil. Cook the marinated fillet for two minutes each side, adding half the marinade so as not to dry the beef. Add the sliced onion and shallots and rest of marinade and cook for another minute.
5. Serve immediately, garnished with sesame seeds, chilli, lettuce and cooked medium grain rice.