500g Greenlea rump steak
1 small pear
2 cloves garlic, minced
2 tablespoons light soy sauce
1 teaspoon soft brown sugar
1 tablespoon Gochujang (Korean red pepper paste)
1 teaspoon sesame oil
1 teaspoon fresh ginger, grated
2 tablespoons cooking oil
2 spring onions, sliced diagonally
1 teaspoon sesame seeds
TO SERVE: Rice, cos lettuce leaves, kimchi
Slice the rump steak into thin strips and reserve.
Cut the pear and remove core. Grate the pear to make half a cup of grated pear. Place grated pear in a glass or metal bowl and add garlic, soy sauce, soft brown sugar, gochujang sesame oil and ginger. Mix until combined.
Fold in the sliced rump steak, cover and refrigerate for 1 hour.
Bring a frying pan to medium high heat. Once hot, add oil. Add the beef and marinade and quickly arrange so the beef is in a single layer. Cook for 5 minutes until browned and starting to caramelise, then flip steak and cook, stirring for a further 2 minutes until fully cooked. Transfer to a serving plate.
Garnish with sesame seeds and spring onions. Serve with rice, lettuce leaves, kimchi and any extra vegetable side dishes.