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Preparation time
15 minutes
Cooking time
Marinate for 30 minutes, cooking time 5 minutes


  • 1 medium nashi pear, peeled & chopped
  • 1 brown onion, diced
  • 180ml Korean soy sauce
  • 60ml water
  • 40g sugar
  • 3 cloves garlic, crushed
  • Pinch salt and black pepper
  • 800g scotch fillet
  • 1 tbsp sesame oil
  • 1 tbsp extra virgin olive oil
  • 1 x medium white onion, sliced
  • 3 shallots (spring onions), sliced
  • 2 tbsp sesame seeds, toasted
  • 1 long red chilli, deseeded and finely sliced
  • Butter lettuce leaves to serve
  • Cooked medium grain rice to serve


  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.
Preparation Time
15 minutes
Cooking Time
Marinate for 30 minutes, cooking time 5 minutes
Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories