600g (1.3 lb) centre-cut beef eye fillet
2 tbsp brown sugar
¼ cup light soy sauce
2 garlic cloves, finely grated
2 tbsp finely grated nashi pear
2 tbsp mirin*
1 tbsp sesame oil
2 tbsp black sesame seeds
¼ tsp ground black pepper
1 tbsp vegetable oil
¼ cup sliced spring onion
1 red oak or butter lettuce, leaves separated
finely shredded cabbage, to serve
perilla leaves* or mint leaves, to serve
bean shoots, to serve
kimchi, to serve*
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Amazing
This recipe is such a hit! I’ve made it thrice now and it is always so well-received. I switch out the mirin for a bit of stock, and I’ve used white sesame seeds instead of black. I also do double the amount of garlic as per my taste, just beautiful!
Delicious!
I’m so glad I gave this recipe a go, I wanted to keep it alcohol free so I subbed chicken stock for mirin as that’s the only thing I could think of, but it turned out amazing. Couldn’t believe how the Nashi pear tenderised the meat, absolutely beautiful. I will be using this recipe often.